I was reticent to post this picture because it seemed so much like the third one down on this page from 2004. But it’s not every day the supermarket had sweet white corn in the husk.
I think I’ve finally learned how to cook it properly. For some reason I thought it took a while, but really 4 minutes in boiling water is plenty. I’m always prone to overcook all vegetables, but I’ve made remarkable leaps over the years.
On surfing for recipes, I’ve found a few I want to try: Cooking the ears with sugar and vinegar in the water, or slathering it with lime chive butter.