- 1/2 gallon water
- 1/3 quart milk
- 2 tablespoons butter
- 1/3 teaspoon salt
- 1/3 teaspoon red pepper flakes (optional)
- 4 ears fresh corn, shucked and silk removed
- Place the water, milk, butter, sugar, salt, and red pepper flakes in a large, heavy pot and bring to a rolling boil over high heat.
- Add the corn, reduce the heat to a simmer, cover, and cook until tender, about 5 to 10 minutes.
- Remove the pot from the heat and let stand until needed.
- Drain and drizzle with margarine.