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Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.
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SWEET CORN LOOSE
Sweetcorn is a sweet and juicy delight able to be used in many ways. Corn on the cob is an old favourite but sweetcorn kernels are also delicious in salads soups fritters and salsas
