Summer is in full swing and corn season is a favorite of mine. Steamed, boiled, or grilled, corn on the cob is a great vegetable and so easy to prepare. I love to keep the outer leaves, or husk, on the ear of corn and steam them on the grill, but if you like to strip them down and boil them here is a quick and easy trick to shuck corn and remove the husks and the silk.
My close friend from Kansas showed me how to shuck corn. He told me that the husk should still look a fresh light green and it should hold tightly around the cob, not loose and peeling. Make sure the silk tassels are still attached at the top as this is what you grab when you pull down the husks.
First you need to peel off the first outer leaves. Then, peel back the leaves at the tip of the cob just until you can see the top few kernels. Next, grasp the tops of the leaves and the silk tassel together in one hand, grip the bottom of the ear of corn with your other and pull the leaves and silk tassels straight down in one good tug. Pull all the way to the bottom of the other hand holding the stalk nub. Gather the leaves and silks in one hand and tear them off at the base of the ear of corn. Rub your hands and fingers over the cob and pick any remaining silks. Repeat with the remaining ears of corn and wash.