Best of shuck

We usually conscript the kids at the cottage to shuck the bushels of corn we consume each weekend. Hours of fun! But here’s a quicker hack.

1

Boil the corn as is, tightly wrapped husks and all, for 8 to 10 minutes.

2

Once fully cooked, cut off the root end (about ⁄ an inch).

3

Using a clean kitchen towel, grab the body of each ear of corn and squeeze. The cob will slide out like a snake, leaving the silk and husk behind.