Here’s how to make it: Rather than pull back the husk, which dries out the corn, use your fingertips to feel for plump rows of kernels at the tip. 

  1. Select Ears Peel off the husks, including as many silks as possible. Get rid of stubborn silks by rubbing a paper towel over the ear. 
  2. Remove Silks MORE: 14 Ways To Make Eating Your Veggies A Whole Lot Tastier Holding an ear of corn by its tip, stand it on a cutting board. Slice down close to the cob.
  3. Cut Off Kernels (to use in a recipe) Stand the ear in a shallow container. Use back of knife to scrape off any remaining kernels and all the juices.
  4. “Milk” The Cob (for a recipe) MORE: 7 Delicious Desserts Secretly Packed With Veggies Corn SoupPREP TIME: TOTAL TIME:SERVINGS: 20 minutes / 40 minutes / 6 1 Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut into ½" dice (about ¾ c) 3 c water, divided 2 c reduced-sodium chicken broth 6 ears corn, kernels removed and cobs “milked” 1 tsp salt 3 Tbsp chopped fresh basil, chives, or parsley (optional)
  5. MELT butter in medium pot over medium-low heat. Add onion, potato, and 1 cup of the water and bring to a simmer. Cover and simmer 10 minutes.2. ADD broth and remaining 2 cups water and bring to a boil. Stir in corn, reduce to a simmer, and cook until corn is just done, about 2 minutes. Add juices from cob and salt. Remove from heat and cool about 5 minutes.3. SPIN in food processor until smooth, 3 to 4 minutes. Reheat, season with salt and freshly ground black pepper to taste, and sprinkle with herbs or one of the toppings at right. NUTRITION (per 1 ⅓ cups serving) 121 cal, 4 g pro, 22 g carb, 3 g fiber, 3 g fat, 1.5 g sat fat, 5 mg chol, 602 mg sodium TASTY SOUP TOPPINGSScallion-Bacon: Combine 6 chopped scallions; 4 strips bacon, crumbled; and 2 Tbsp chopped dill.Double Pepper: Stir together 1 c diced roasted red bell peppers (jarred is fine), 1 to 2 tsp chopped jalapeno pepper, 2 Tbsp chopped cilantro, and ¼ tsp salt.Cheesy Tomato: Toss 1 c diced tomatoes with 4 oz diced mozzarella cheese (about ¾ c), 2 Tbsp chopped basil, and ¼ tsp salt.  MORE: 12 Crazy-Good Fresh Corn Recipes BOIL IT RIGHTMake corn on the cob as soon as possible after buying the ears, within a couple of days at the most.Keep the refrigerated ears moist by storing in the husk, wrapped in damp paper towels.Shuck the corn just before cooking so the juicy kernels don’t have a chance to dry out.Bring unsalted water to a boil. Salt can toughen the kernels.Cook quickly! Long cooking makes it chewy. Slip the ears into the boiling water and leave for just 3 to 5 minutes. Pull out with tongs and enjoy!