Want to check for doneness without opening the husk? Gently squeeze the middle of the ear; if it feels firm but gives slightly, it’s ready. If it’s rock hard, give it a few more minutes. If it’s mushy, you’ve gone too far—but that’s still good for creamed corn.
Pro tip: Never soak the corn in water before cooking. That old trick is meant for dry husks to prevent burning, but modern corn is so moist that it’s unnecessary and can make the kernels watery. Just rinse and go.
If you’re serving a crowd, you can cook a dozen ears in the oven on two racks (rotate halfway). Or grill them in batches; they hold heat beautifully for 20 minutes wrapped in foil. And here’s a fun little fact: corn silk is actually edible and used in traditional teas—so don’t stress if a few strands cling on.
