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Fill a large pot with 4 cups water. Bring to a boil over medium-high heat. Meanwhile, shuck and halve 6 ears fresh corn.
Add 1 cup whole milk, 1 stick unsalted butter, and 1 tablespoon kosher salt to the pot and stir until the butter is melted. Carefully add the corn. Reduce the heat as needed to maintain a lively simmer and cook, stirring every 2 minutes or so, until the corn is tender, about 8 minutes.
Use tongs to remove the corn from the butter bath. Season lightly all over with more kosher salt and serve immediately. If you’d like, serve the corn with bowls of the butter bath for dipping as you eat.