Step 1

Bring 4 cups water to a boil in a large pot or Dutch oven over medium-high heat. Meanwhile, shuck 6 ears fresh corn, then cut each ear in half crosswise. Smash 6 garlic cloves and pick 1/4 cup fresh thyme leaves.

Step 2

Add the garlic, thyme, 1 cup milk, 1 stick unsalted butter, and 1 teaspoon kosher salt to the pot. Carefully add the corn and reduce the heat to medium. Boil for 8 minutes. Use tongs to remove the corn from the butter bath and serve immediately.