Freshly harvested sweet corn is a favorite for any dinner served during the harvest season. The most common way of cooking sweet corn is boiling, closely followed by grilling and steaming. While boiling and steaming require removal of the husk, grilling sweet corn is generally done with the husk left on the ear. Harvested sweet corn should be eaten as soon as possible after picking as the sugars in the corn quickly turn to starch during storage.
Grasp the ear of corn in one hand and push it, firmly and quickly, downward on the stalk to remove the ear. If needed, twist the ear to complete the removal from the stalk.
Pinch the tips of the husk surround the corn and pull back one side to reveal the corn silk and corn kernels.
Peel back the remaining husk leaves from the corn ear.
Remove the corn silks from the corn using a vegetable brush and wash the corn under cold running water. Use a sharp knife if needed to remove immature ear tips or other flaws from the ear.
Shake off any excess moisture from the corn and pull the husks back into place over the ear.