I could easily have titled this: “Stop messing up my cobs!”
Everytime I watch some well-meaning shopper stripping back the husk on an ear of corn, I would like to explain a couple things to them:
You’re messing up ears for the next person - by opening the husk you’ve just exposed the tender, juicy kernals to air, which will promote dehydration and tasteless corn. It’s also a nice entryway for bugs and icky things.
You’ve just given the vendor a cob that he can’t sell. Nobody else will buy it, now that you’ve messed it up.
And, it’s just not necessary to do that.
Look, buying fresh corn is actually pretty simple. Select ears that have a vibrant dark green husk that looks fresh - glistening with moisture. The silk coming out the end should be supple, bright and pretty and not dry looking. Finally, choose those cobs that feel heavy for their size, and in comparison to the rest.
I give the end a gentle pressure around the tip - feeling for fully formed, fat (and that means juicy) kernals just under the husk. There shouldn’t be any ‘give’ or mushy feel. When I feel a cob that seems like the kernals didn’t form all the way to the end, I’ll put that one back - it’s fine, but perhaps for another use besides eating fresh off the grill where looks matter.
Boiling is the favorite way to cook fresh corn, but actually, I prefer grilling on the BBQ. I think this really preserves the fresh taste.