Wait until corn season. Bring 4 quarts of water to boil in a very large pot. Add 6-10 freshly shucked ears of corn. Cook uncovered 3-5 minutes until just tender. Remove from the water and eat immediately. Serve with lots of fresh butter.
Making corn is a simple thing but it’s easy to end up with tough corn. Look for the freshest corn available and stock up. Corn really starts to dry up once it’s picked so produce stands (near farms) or the farmer’s marker is your best bet. I like to buy a couple dozen ears, eat some and freeze the rest. Simply cut the kernels off the cob and deposit them in a freezer bag or air tight container. It will keep for months and tastes much better than commercially packed frozen or canned corn.