Shucking corn is a summertime skill that kids across the country can learn. There's nothing like fresh corn on the cob, but to get to the tender kernels inside, you must first peel back multiple layers of husks. With a little effort and some practice, you can learn how to shuck corn like a pro.
Begin shucking the corn by stripping off the outer husks. Once you've removed the outer layer, carefully open the top of the husks and silk with both hands. You'll see the corn beneath. Hold the corn with one hand and pull the husks with the other hand. Be sure to pull the silk along with the husks. Turn the corn around and repeat on the other side. Break off the bottom stalk by holding the corn cob in one hand and snapping the stalk with the other. If the stalk is small or hard to break, cut if off with a sharp knife.
After the husks are removed, you will see stray strands of silk. This is the most tedious part of husking corn; it's next to impossible to remove every bit of silk with the husks. However, if you cut off the tip of the corn off, it can sometimes make the process easier. Pick each silk until the corn is clean.
Once the corn is shucked and de-silked, inspect it for damage and imperfections. Sometimes kernels will be black or brown in color; cut them off by slicing underneath the kernels where they meet the cob. If kernels look dehydrated or shrunken, cut those off, too.
Pop the corn into boiling water for some delicious corn on the cob. Alternatively, you can cut the kernels off the cob to use in a lovely corn bisque or for a saute. However you decide to cook the corn, use it soon. The kernels lose their flavor, sweetness and juiciness quickly, although refrigerated, shucked corn can be kept for long periods of time.