by the Editors
To enjoy fresh, tender corn, do not overcook it. A foolproof method for perfect cooking is to bring a large pot of water to a boil (without salt—salt toughens corn kernels) and then plunk in your shucked ears of corn. Cover immediately and turn the heat off. Let the corn sit for 10 minutes, covered, and then remove it to a layer of dish towels to dry a bit. This method poaches the corn, rather than boiling it, so that the kernels stay pleasantly toothy.