Shucked corn is corn on the cob with its outer husk and silky threads removed, exposing the tender kernels underneath. Shucking is usually done by hand, pulling the husk down and away from the tip, then rubbing or brushing off the silk before cooking.
Shucked corn can be boiled, grilled, roasted, or sautéed, either left on the cob or cut into kernels first. It is best shucked just before cooking, since exposed kernels dry out and lose sweetness quickly once the husk is removed.