Originally Posted by augie
When boiling, I put shucked ears into gently boiling water and leave them there for 14 minutes.
Still crisp, but cooked. I've been doing them that way for years, and never a problem.
That said, if I have the option, I'd rather grill them.
Yup. What ^^^^^HE^^^^^ said.
I prefer to shuck them, rub them with butter, S & P and grill them indirect until they start to char. MMMMMMMMMMMMMMMMMMM..............