I agree with Dee, I leave the silk on comes off clean when husked after you cook. If I am going to grill or do on my pellet grill I just trim both ends, the silk end back to where the ear starts, soak in salted water about an hour or up to three.
The fresh corn is not ready here in NW Ohio until mid or late June and lasts one to two months. I get mine from a produce wagon where they bring it in picked fresh daily from a produce farm just north of here. Fixed the same day as picked is the best you can get!
To me steamed is the very best way to cook. A lot of fairs and doings around here an old steam engine is set up with a steam wand. The wand is inserted into a bucket of corn with husks on; a towel wrapped around and steamed about 5 to ten minutes and they have butter around like nepas said to dip it. We did it that way at work with the steam jennies they had for cleaning.
I hardly mess with the corn shipped in to groceries, usually too tough even though it looks nice. You early corn birds here with your posts got me so hungry for some I tried some. I did in my steamer for 20 minutes, almost as good as fresh. Not sure if it was the steam or just happened to get some that was good.
Just butter and seasoning is enough for me.
A tip for any that may not have teeth
just cut down the center of each row of kernals long ways with a sharp knife. Then you can gum out the pulp. My Dad said an old guy without teeth showed him that. Dad had teeth but always did his that way. I do it if I have patience, you hardly get any of the hulls that sticks in your teeth. If I had false teeth I would probably take them out and do it this way!!!
Smokin Don
