1) Remove all the leaves from the cobs, as well as the corn stigmas. Do not throw away green, young leaves and stigmas, they will be useful to us for cooking corn.
2) Take a saucepan with a thick bottom (preferably). This can be an enameled, cast-iron or aluminum pan of large diameter. Put the kettle to heat up, and in the meantime, put green leaves with corn stigmas, previously washed, on the bottom of the pan. The entire bottom should be filled with leaves. The more leaves go away when cooking, the juicier and more fragrant the corn cobs will be.