It's Corn Season

Selecting Ears
Rather than pull back the husk, which dries out the corn, use your fingertips to feel for plump rows of kernels at the tip.

Boil it Right
Make corn on the cob as soon as possible after buying the ears, within a couple of days at 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 3-5 minutes. Pull out with tongs and enjoy!