I don’t know if it’s just the rainy New York summer or my love of starch, but corn seems to be in particularly good shape this season. I’ve been eating as much of it as I can while the cobs are still rolling in for bargain prices. And while grilling corn may seem like the coolest way to cook corn, I almost never do that. I boil it. Well, sort of. Technically, I poach my corn on the cob. It’s relatively quick, it doesn’t dry out, and you usually don’t have to do anything to it.

A wide pot with a lid

Fresh corn on the cob

A direct readout meat thermometer