For my whole childhood, I assumed that there were only two ways to prepare corn on the cob: steam it or grill it. But oh, how wrong I was. There’s a third option, perhaps an even better one: soak that corn in butter. Butter Bath Corn is a simple approach, but that’s not the point. It turns out that corn on the cob is soft and slightly sweeter, with a milky flavor and a buttery bite.

It’s corn on the cob with a twist, and it’s time to incorporate it into your repertoire. Apart from the corn, you just need three items. (Four, if you include water.) Those items are milk, butter, and salt. The corn can be broken in half or left whole. It’s up to you. Fill a pot halfway with water, whether it’s a Dutch oven, a shallower pant, or anything else.

Bring to a boil, then add a cup of milk, a hefty teaspoon of salt, and the entire stick of butter. Then add the corn. Reduce the heat so that nothing bubbles too quickly, and let the corn cook for eight minutes. You don’t need to cover or worry about it; simply wait. In less than ten minutes, you’ll have a delightfully sweet and soft ear of corn to dig into. Don’t be like me and take too long to boil your corn in butter!