So, we've been eating a bit of corn on the cob lately. DIY-Dad is crazy about it. I never knew how to cook it properly till a couple years ago when I consulted Betty Crocker. I was quite surprised.
We have been very happy with the results.
Refrigerate unhusked corn until ready to use [this means leave the husk on*]. Corn is best when eaten as soon after picking as possible. Husk ears and remove silk just before cooking.
Place corn in enough unsalted cold water to cover. (Salt toughens corn.) Add 1 tablespoon sugar and 1 tablespoon lemon juice to each gallon of water. Heat to boiling; boil uncovered 2 minutes. Remove from heat; let corn stand about 10 minutes before serving.
Luckily we've found a corn vendor near DIY-Dad's place of business and, "It's a dozen for four dollars don't ya know." They farm it in the Hutterite colonies nearby. If you don't know what a Hutterite is you may be fascinated to read about them (as was I).
or the history channel did a series on them (the colony closest to my town). Although if you ask the natives they are not happy with the contrived and over-dramatized depiction of the people:
*I've decided there is some issues with the term 'husk'. We use the word husk to name the outside of the corn and we also use the term husk as a verb which means to remove the husk. I read unhusked corn and thought, okay corn without a husk... but Betty meant corn that has yet to be husked. So, I've decided we should say 'unhusking' instead of husking the corn... who would bother putting a husk back on an ear of corn?