Wash the corn while still in the husks. Cut into sizes that will fit in the pot you will be using.
Add water to a pot and place the corn in the water without overlapping. Sprinkle with high quality salt.
Cover tightly with a lid and steam over medium heat. When the steam begins to escape from the lid, lower the heat to very low and steam for 3-5 more minutes.
Stop the heat and leave covered for another 10 minutes, and then they're done.
Story Behind this Recipe
I heard that cooking corn on the cob while they're still in their husks helps to keep the sweetness from seeping out, so now I always use this method.
The most important point is to steam the corn with the husks. Their sweet flavor won't escape and they will be so delicious~ I think it's best to use a cast metal, non-stick pot, or an earthenware pot.