While corn cobs (sans kernels) may not be edible on their own, they can actually be used to make soup stock. For every three cobs, pour about 4 cups of water into the pot and simmer everything for ...

Customers purchasing 5 dozen or more can pay $1 extra for it to be husked, but no de-silked.) Of course, some varieties of corn naturally have less silk on them. One of them is the Supersweet.

24 dried corn husks. 2 1/2 cups masa harina. 1/4 cup plus 1 tablespoon granulated sugar. 2 teaspoons baking powder. Kosher salt. 2 1/2 cups whole milk. 10 tablespoons unsalted butter, softened ...

Fresh, sweet, unhusked corn will boil the fastest, while husked or frozen cobs will take the longest. Depending on these factors, the corn should be ready to eat in 2–10 minutes.

Allow the corn to boil in water for 10 minutes. Wait until it's cool and then remove the husk. It might be easier to shuck a cooked cob rather than an uncooked one, according to Healthline.

According to Healthline, fresh corn with the husk on will take about 10 minutes to boil. To cook, let the corn boil in the water for 10 minutes and wait to cool before removing the husk.