Ingredients:

  • 4 ears fresh corn on the cob, husks and silks removed (approximately 6-8 inches long)
  • Water (enough to cover the corn in a large pot – roughly 8-10 cups / 2-2.4 liters)
  • 1 teaspoon salt (5ml) (optional)

Instructions:

  1. Remove husks and silks from the corn. Rinse under cold water.
  2. Fill a large pot with water and bring to a rolling boil over high heat.
  3. Stir in the salt, if using.
  4. Carefully add the corn to the boiling water, ensuring it's fully submerged.
  5. Reduce heat slightly to maintain a gentle boil. Cook for 5-8 minutes.
  6. Check for doneness: kernels should be tender and easily pierced with a fork.
  7. Use tongs to remove the corn. Drain briefly and serve immediately.