Always shuck your sweetcorn at the very last minute.
Pull off the silks (the hairy stuff), then strip off the husks.
Boil a large pot of water, add salt…lots of salt.
Reduce water to a simmer and drop in the corn cobs for 15-20 minutes.
Strain the corn cobs and slather in butter and more salt.
(Lower calorie alternative: don’t slather with butter but drizzle cooked cobs with olive oil and sprinkle with cilantro or parsley).
Eat like there is no tomorrow!