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Perfect corn on the cob starts long before the pot of water ever boils. The sweetest ears are wrapped in vibrant green husks that feel cool and slightly damp, with silks that are golden, not dry or black. When you gently peel back a corner, the kernels should be tightly packed, plump, and milky, not shriveled. That freshness is what lets short cooking times work their magic instead of boiling the life out of your corn
