Prep the Corn:

• Husk the corn and remove any stray corn silk. Rinse the corn under cold water to ensure it is clean.

Bring Water to a Boil:

• In a large pot, bring a generous amount of water to a rolling boil. Add 1 tablespoon of salt to the boiling water if desired; it helps enhance the natural sweetness of the corn.

Blanch the Corn:

• Add the corn to the boiling water, making sure it is fully submerged. Boil the corn for 3-5 minutes until the kernels are bright yellow and tender-crisp but not mushy.

Prepare the Ice Bath:

• While the corn is cooking, fill a large bowl with ice water. This will be used to stop the cooking process and maintain the corn’s vibrant color and crisp texture.

Shock the Corn:

• Using tongs or a slotted spoon, remove the corn from the boiling water and transfer it immediately to the ice bath. Let it sit for 1-2 minutes until cooled completely.

Drain the Corn:

• Remove the corn from the ice bath and pat it dry with a clean towel.

Serve or Store:

• Serve the blanched corn warm with your choice of seasonings (butter, lime juice, salt, or fresh herbs), or cut the kernels off the cob to add to your favorite summer recipes like salads, pasta, or salsas.