• Place water in a 6-quart stockpot, cover and bring to a boil.
• Shuck the corn; remove the husk and silk (remove stubborn silk under cold running water) and break or cut off any remaining corn stalk.
• Once the water is boiling, add the corn, cover, turn off heat and let stand 3 to 5 minutes.
• Use tongs to remove corn. Serve with margarine and salt on the side, if desired.

Tips: Don't add salt to the water because it toughens the kernels.