Choose the right ears. If you’re picking fresh corn with the husk still on, the leaves and the silk should be soft, not dried out. Look for plump, firm ears without any discoloration.
Shuck. Peel off the husk, one piece at a time, until the entire ear is exposed. Break off the long end at the bottom as close to the ear as possible. Gently brush off any remaining stubborn silky strands under cool water.
Cook. Choose your preferred method (or try all four):
• Boil. Fill a large pot with enough water to completely submerge each ear. Bring the water to a boil and add the corn. Cook for about 5 minutes; then remove the corn with tongs.
• Steam. Steaming instead of boiling allows the corn to retain more of its nutrients. Add about an inch of water to a pot with a steaming basket. Put the corn into the basket and cover with a lid. Bring the water to a boil and steam for about 15 minutes. Take off the lid and remove the corn with tongs.
• Microwave. Try soaking the corn in water for 15 minutes, then wrapping it in a damp paper towel and microwaving on high for about 2 minutes. Remember: Microwave oven times can vary greatly, so you may have to experiment with the timing.
• Grill. Soak the corn in water for 15 minutes. Then brush the kernels with olive oil or butter, and if you want to get fancy, sprinkle with pepper and salt, or even cilantro and garlic. Wrap each ear in tin foil and place them on a grill that has reached a temperature of about 350ºF. Rotate every few minutes for about 15 minutes.
-- Paula Kashtan
Dec 17, 2010