Add corn to pot. Add milk to level 1/2 way up the corn. Top with water. Add sugar, salt, and butter. Suggested amounts, for about 4 corn cobs, use 2 teaspoons of sugar, 1 teaspoon salt and 2 tablespoons butter.

Bring mixture to a good simmer, turn down and partially cover. Cook to desired doneness, stirring now and then. Remove, shaking the corn with tongs first to knock off any milk proteins, then bringing the ear of corn up through the butter to coat.

Note: Increase as necessary. If the butter hasn’t slicked on the surface, add a little more.