Corn is usually pretty plentiful from the summer well into the fall and is good for a number of things from grilling to kicking up recipes that call for some crunch.
Just remember these three things and get it right every time.
Removing the kernels: Lay the shucked ear on its side on a cutting board, pointing away from you. With a sharp chef’s knife, slice the kernels off one side of the cob, rotate so it’s lying on the flat side, and repeat. When you’re done, be sure to scrape the knife down the cob to extract the sweet juice hidden in the nooks and crannies.
Boiling: Corn is very forgiving — not only does it taste great raw, it’s almost impossible to overcook. Bring a big pot of well-salted water to a rolling boil and cook corn for 3 to 10 minutes, depending on how tender you want it.
Grilling: Lightly oil shucked ears and season with salt and pepper; place directly on grill over medium-high heat, turning every couple of minutes, until the kernels are translucent and slightly charred all the way around, about 12 minutes.