Shucking corn is a time-intensive and messy process, but it can be skipped entirely. Instead, boil the corn cobs with the husks still on.

Leave the cobs on the stove for about eight to 10 minutes, before removing them from the pot and letting them cool enough to handle.

Cut off the end of each cob and wiggle it a little to help the corn slide out, then grab it and pull it out. The silk will stay behind, leaving you with clean, cooked kernels.