Choose the freshest ears you can find; bright green husks and plump kernels give best flavor., Cook in a big pot to prevent boiling over and ensure even cooking., Lower heat after adding corn to prevent milk from scorching and foaming., Taste before adding salt if using salted butter., Cutting ears in half makes handling easier and fits smaller pots., For sweeter corn, add sugar to cooking liquid., Swapping some milk for half-and-half or heavy cream will make a richer taste., After cooking, enhance with melted butter, cotija cheese, chili powder, lime, or grill briefly for smoky flavor., Store leftovers in airtight container refrigerated up to 3 days; reheat by microwave or stovetop., Freeze kernels after blanching for best freezer texture.