Perfect corn on the cob starts long before the water boils. You want husks that cling tightly, still bright green and slightly damp, hiding rows of plump kernels that give gently when pressed. Skip any ear with dry, brown, or shriveled husks; those have already surrendered their sweetness. Once home, strip away husks and silk, rinse quickly, and get a big pot rolling with plenty of water so the temperature doesn’t crash when the corn goes in.
Slide the ears into the boil, then drop the heat to a lively simmer. Fresh, tender corn needs only 4–6 minutes; older or larger ears can go up to 10, but no longer or they’ll toughen and fade. Lift them out with tongs, steaming and bright, and crown them fast: butter and salt for comfort, Parmesan for tang, chili and lime for heat, or herb butter for a fresh, fragrant finish. Then serve immediately, while summer is still trapped in every bite.
