IN WATER: Choose a pot large enough to hold the amount of corn you want to cook, with room for water to cover the corn. Cover pot and bring water to a boil on high heat. Add husked corn ears and continue to cook on high heat (covered or not) three to four minutes or until kernels are very hot.
IN THE HUSK – GRILLED OR BAKED: Corn cooked this way is steamed and does not taste very different from boiled corn. It is handy to serve in the husk because you can season or butter the corn before it is cooked.
To prepare, pull husk back from each ear of corn, but leave attached at base of cob. Pull off and discard silk; trim off any insect damage, and rinse ears. If you want to butter them pat ears dry and rub with soft butter. Pull husks back up around corn.
If you want the husk to stay snugly against the ear, pull off one or two of the outer husk layers, tear length wide into thin strips, and tie them around ear in several places. Just before cooking, immerse the ears in cool water (this keeps husks from burning).
Just as soon as the husk picks up the dark silhouette of the corn kernels underneath and begins to pull away from the tip of the ear, the corn is ready to remove from the grill.
TO GRILL: Husk corn and discard silk; wrap each ear loosely with aluminum foil. Over gas or hot coals, place corn onto a hot grill over medium heat. Cover barbecue with lid, open any vents, and cook fifteen to 20 twenty minutes; turn occasionally.
TO BAKE: Preheat oven to 375 degrees. Prepare corn as directed for grilling, but put ears in a single layer, separating them slightly, directly onto the oven rack or onto a baking pan. Bake twenty to twenty-five minutes or until corn is tender when pierced and very hot.
MICROWAVING: Perfect for cooking just one ear of corn. Husk corn and discard silk. Rinse and wrap each ear loosely in a paper towl. Cook on full power one to two minutes or until ears are very hot to touch.