tattulip wrote:It's sweet corn season here in Iowa.
This is how you MUST prepare sweet corn IMO.
For every gallon of water, add 1 T. of lemon juice and 1 T. of sugar.
Cover ears with water and bring to a boil. Do not add salt to the water (salt toughens corn)
Boil uncovered 2 minutes.
Remove from heat.
Let set 10 minutes.
The corn will not be tough and will be sweet and tender.

For whatever it's worth:
Most of the family boils their corn...however I 'Steam my Corn'.
I'll Leave the Husks 'On', cut off the Shank, cut about an inch or two from the top (pulling off just the visible bulk Silk), and place them vertically in a Sock Pot with Steamer attachment ....steaming about 20 to 30 minutes. I take the Husks and Silk off with a towel or gloves....come off easily.
When I Grill Corn, about half the time I'll also leave the Husks on, cutting the Shank Off and the Top back (as noted previously). Then I pull back the Husks, and coat the Corn with a mix of Vegetable Oil (or other) mixed with Butter, and fold the Husks back to the Corn then Grill them. Sometimes I'll take a piece of the Husk and tie the re-attached husks at the top. One Southwest method I use is to Strip the finished Corn of Husks and Silk, Dip in salted butter mixed with a little Lime Juice, and very lightly dust with Cayenne.