The suggestion is to brine shucked ears of corn in a salt or salt and sugar brine just like you would a pork chop or chicken breast to keep it moist while cooking. The technique first appeared around ...

Boil: Shuck corn. Boil a large pot of water with 1 tablespoon of salt and then add corn. Cook for 3-5 minutes. Steam: Shuck outer husks and silks from corn. In a steamer, add 1 inch of water to the ...