For the freshest, sweetest corn, wait until the water is boiling before shucking. To remove those pesky pieces of silk, wet a paper towel, hold the ear by the stalk, and rub downward.

1. In an 8-quart lidded stockpot, bring about 4 quarts of water to a boil over high heat for 6 to 10 ears of corn. (For best results, make sure the pot is big enough and the water level is high enough to cover the corn.)
2. Do not add salt to the water — it can toughen the corn. (Some cooks throw in 1 to 2 teaspoons of sugar or a splash of milk to make the corn even sweeter.)
3. Plunge the clean ears into the water. Cook, uncovered, for 3 to 5 minutes. Do not overcook or the corn will lose its tenderness. Turn off heat.
4. Remove ears to be eaten immediately from the water and serve. Seconds (and thirds) may be left in the water, with the pot covered, until it's time to eat them.