If you are like me, you’ve probably taken the time to shuck your corn before you cook it. This usually results in a mess of silk strings and what not ending up all over the counter, floor, etc. You may also notice that cutting off the ends is pretty difficult to do. I’ve got the EASIEST tip to make this much simpler!
When you get home with your corn, just take the exposed silks off (they should rip off). Boil a pot of water. Place the corn inside of the pan — with the shucks still on! Cook for around 10 – 15 minutes. Drain and run the corn under cold water. Then, take a large knife and cut off one end. The shuck and silks will slide of easily with much less clean up! Not only that, it helps to lock in the flavors while cooking, which can result in even tastier corn! Here’s a short video showing you how this works: