Clean corn by shucking it (removing husks). Just pull the husks towards the root. Pick off the silks under running water. You can cut off the stalks or leave them on for a natural handle. Make a large pot of water and bring it to a rolling boil. Add salt (it makes the corn sweeter). If the corn is not fresh, you may also want to add sugar. Boil corn for about 5 minutes. Watch it carefully as boiling it too long will make it tough. Lift out of the water with tongs. Take immediately to the table. Serve with the best butter available along with salt and pepper.
The best corn is cooked immediately after it is pulled off the stalks in the garden. If you are not lucky enough to have fresh corn, as we did sometimes in our childhood, then buy it at the supermarket in the husks. That’s the next best thing. As a last resort, frozen corn on the cob is better than no corn on the cob. In all cases use tender, young ears.
© 1997, 1998, 1999, 2003 Portia Isaacson Bass and Veta Leigh. All rights reserved.