Remove the outer husks of the corn.
Open the tender, pale green inner husks and take away all the silk surrounding the corn.
Replace the inner husk and tie securely; place the ears in a saucepan with sufficient boiling water to coyer them.
Simmer gently 15—20 min Drain and remove strings and husks.
Serve with melted, seasoned butter.
The flavour is always best if the corn is torn from the cob with the teeth, each guest being supplied with melted butter in which to dip the corn.