Boiling your corn longer doesn’t necessarily make it better. In fact, when fresh sweet corn spends too much time cooking, you can lose some of the crisp, juicy texture that makes it such a favorite.

Great corn actually begins before the pot reaches the stove. Look for ears with bright green husks, fresh-looking silk, and firm, plump kernels. The fresher the corn, the sweeter and more flavorful it will usually taste.

When you’re ready to cook, bring a large pot of water to a boil. Remove the husks and silk, carefully add the corn, and cook only until the kernels are hot and tender. Depending on the corn and your preferred texture, this may take just a few minutes. There’s usually no reason to leave fresh sweet corn bubbling away for 10, 15, or 20 minutes.

Once it’s ready, remove the ears promptly instead of letting them sit in the hot water. Serve immediately with butter, a little salt, or whatever seasoning you enjoy.

And here’s the part many people overlook: freshness matters as much as cooking time. After corn is harvested, its flavor gradually changes, so buying it fresh and cooking it soon can make a noticeable difference.

Sometimes the best summer food doesn’t need a complicated secret. It simply needs good ingredients—and knowing when to stop cooking.