At the supermarket or a farm stand, don't strip the husks to look at the kernels. Corn stays fresh longer if you leave nature's wrapping intact. You can tell if an ear is full by feeling through the husks. Moist, thick silks are another sign of freshness.

Shuck corn just before cooking. Bring a large pot of unsalted water to a boil and add the ears. Return the water to a boil, cook for 1 minute more, and serve. (Remove errant strands of corn silk by wiping down each cooked ear with a clean dish towel.)

If you are cooking for one, shuck an ear and cook it in the microwave for 2 minutes on high. For a zesty topping, try a squeeze of lime with a sprinkle of chili powder.