To cook corn on the cob, be sure to remember that just before cooking, husk the corn, pull off the velvety strings, and cut out any imperfections with a pointed blade. Drop the corn into a very big pot loaded with boiling and previously salted water. Cover the pot and let the water come back to a bubble once more, at that point turn off the stove and keep it covered with the lid. After around 5 minutes, take out enough ears of corn for a first serving.
You can keep the rest of the corn warm in the water for an additional 10 minutes without getting soggy. Present with heaps of margarine and salt.
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