WATER: This recipe calls for four separate uses of water: 1) an initial 4 quarts of water for the first boiling of the corn to prepare it for hull removal; 2) a reserve pot of boiling water to have on hand during the first boil to replace the evaporating water in the corn pot and ensure the corn remains fully immersed; 3) clean water for rinsing the corn and for removing husks following the first and second boils; 4) another 4 quarts of water for the second boiling of the corn.