Ingredients:

  • 2 ears Fresh Corn, shucked and all silks removed
  • 2 tbsp Filtered Water
  • 2 tbsp Salted Butter
  • 1/8 tsp Smoked Paprika
  • 1 pinch Flaky Sea Salt

Instructions:

  1. Prepare the corn. Remove all husks and every strand of silk from the 2 ears of corn.
  2. Arrange in dish. Place the ears in a microwave safe glass baking dish. They should fit snugly but not be piled on top of each other.
  3. Add moisture. Pour the 2 tbsp of filtered water into the bottom of the dish.
  4. Cover securely. Place a microwave safe lid or a damp paper towel over the dish.
  5. Initial cook. Microwave on high for 4 minutes.
  6. Check doneness. Carefully lift a corner of the cover. The kernels should look plump and bright yellow.
  7. Rest the ears. Leave the cover on and let the corn sit for 1 minute.
  8. Apply butter. Use a brush or knife to coat each ear with the 2 tbsp of salted butter.
  9. Season well. Sprinkle the 1/8 tsp of smoked paprika and a pinch of flaky sea salt evenly over the buttered kernels.
  10. Serve immediately. Enjoy the corn while it is piping hot and the butter is still liquid.