This is a family recipe from Gray's grandmother. He was very very close with her and ate with her often. Her corn was one of her signature dishes. We ate it at every single meal I ever went to at her house which was alllloooottttt of meals! It's the best! The key to it is how she cut the corn off of the cob.
6 Ears of Corn
1/4 cup Butter
1/2 tbsp Sugar
1 1/2 tsp Salt
Cut the corn using a sharp knife, cut the corn once but not all the way to the cob, cut the corn again close to the cob. Once you cut all of the corn off of the cob take the back of a dinner knife and run it up and down the cob to get all the juice out of it. We call this milking the cob. Repeat with the remaining ears. Place in a pot over medium low heat. Cut the butter into pieces and stir into the corn. Season with sugar and salt. Cook for 25-35 minutes. Remove from heat and serve.