1) Remove all the leaves from the cobs, as well as the corn stigmas. Do not throw away green, young leaves and stigmas, they will be useful to us for cooking corn.
2) Take a saucepan with a thick bottom (preferably). This can be an enameled, cast-iron or aluminum pan of large diameter. Put the kettle to heat up, and in the meantime, put green leaves with corn stigmas, previously washed, on the bottom of the pan. The entire bottom should be filled with leaves. The more leaves go away when cooking, the juicier and more fragrant the corn cobs will be.
3)When all the corn is in the pan, pour boiling water from the kettle and put it on the fire. Cook the corn cobs for 20 minutes, if the corn is fodder, then 40 minutes.
4) 5 minutes before cooking, salt and add 100 ml of milk.
5)Brush the finished corn with butter.