Choose corn with husks that are tichtly wrapped, grass-green and slightly damp. The cornsilk can be dry, but not rotting, and stem ends moist, not yellowed. Do not store corn.
Shuck the corn (remove the husks and the corn cilk), right before cooking. To coil corn, drop shucked ears in a lage pot of boiling water. Cook for 3 to 5 minutes and serve immediately. Before roasting of grilling the corn in its husk, the corn silk must be removed. Pull the husks down, but not off the stem. Remove the silks, rewrap husks and tie at the top. If grilling, soak husked corn in water 10 minutes, then roast for 15 minutes .