Husk nice fresh corn and put it over the fire in cold water. When just at the boiling point, but not boiling, remove from the lire. Let it stand in the hot water where it will not boil until ready to serve.

Serve in a dish on a napkin covered with another napkin, or in a close covered dish, as a few moments' exposure to the air toughens it. In eating, score each row with one tine of the fork so that the hulls will be left on the cob, unless you have a corn slitter.