Just before cooking, husk the corn; remove the silky threads. Place the corn in large pot filled with boiling salted water. (Be certain that water is at least 1" above the corn.) Cover the pot and let the water return to a boil. Turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for 10 minutes without its becoming tough, or remove the remaining corn, cover with foil and keep warm in an oven on its lowest setting, or in a warming drawer. This cooking method was printed in the 1996 Fannie Farmer cookbook.
KosherEye Tip: We buy frozen corn when fresh corn is unavailable. Corn is frozen at its peak,, and we find it just as sweet as fresh corn.