Published July 1, 1995.
When developing our boiled corn recipe, we found that corn cooked in its grassy husks consistently picked up the husks' pleasant, fermented, earthy smell. Corn boiled in salted water was predictably tougher than corn boiled in unsalted water. Sugar-seasoned water, however, brought out the natural sweetness of the corn in the same way that salted water enhances the flavors of other vegetables.
If you want to serve more than one ear per person, remove cooked ears from the pot, add another four ears to the boiling liquid and let them cook while the first batch is being eaten. If the corn you are serving is one of the new super-sweet varieties, omit the sugar from the water.
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