Get your water rolling, drop in the shucked cobs, and immediately pull the pot right off the burner. That residual heat gently finishes the kernels without violently boiling them, keeping each bite crisp, sweet, and perfectly tender.
Let the corn sit for the time listed below, then fish an ear out to sample a kernel. Just keep in mind that cob size and how recently it was picked can shift your cooking time slightly. Slather with butter and flaky salt, or simply let the ears hang out in the warm bath for a few minutes while you plate everything else.
