I put the cobs in cold water with 1/4 to 1/2 a cup of sugar in the water (depending how big the pot is) and bring to a boil for 6 mins.then remove it from the heat. This really seems to bring out the taste.

I soak with husks intact, boil for 5 minutes, use no sugar, remove from stove at 5 minutes, peel back husk, snap off and eat. Our Florida Zellwood corn has been in all the markets now , fresh, for about 0.15 to 0.20 cents US/ear. Corn must be eaten as quickly after harvesting as possible, same day, if possible.

Alternatively, I cook the Mexican way. Soak with all husk intact again, then toast upon a grill over fire or flame till outer husk is blackish and inside fresh corn toasted and yummy.

I used to de-husked the corn, washed the silk off, then wrapped the corn in aluminum foil with butter, salt, pepper and cooked it on the grill but I stopped that way long ago. The above tastes far better, to me, anyway

I try to keep things simple. Remove the silk, soak in water, place on grill. Cook until I'm hungry.

We got together with a few friends on the weekend. One friend brought corn and cooked it in the microwave. She pulled the silk and most of the husk off, soaked in the sink for 10 minutes or so. Put some paper towels in the bottom of the micro, then more paper towels over the corn. It cooked quick and was soooo good. First time we've had it this way, we usually boil it with a bit of sugar.

I 'm obviously missing something...I just cook it the same way my mother did (not saying it's right, it's just the way I learned). Strip it down to the cob, toss in boiling water, boil until "it smells like corn" (10 minutes or there abouts). No sugar, no salt in the water. Eat with some salt and a bunch of pepper.

Dave
(I will have to remember to try it one of the above ways next time - the local corn won't be ready for a while yet.)

wow... the great thing about camping and corn is it comes naturally ready to cook.... toss a little water on the husk. toss it on the grate over the fire perfect corn every time. just rotate it and try not to let the husk get to brown. after a couple times you will have it down to a science.

ahhhhh I eat mine POPPED!

If I've got a microwave handy, I cut off each end, leave the husks intact, and cook on high in the microwave for 5 minutes. (Six minutes if cooking 3 ears at a time.) Take them out of the 'wave and wrap in a dish towel for another five minutes or so (while you 'wave the next 2 or 3 ears). Admittedly, they're hot when you shuck them, so you'll want to continue to handle them with the help of another dish towel.

It's important to let them steam in their husks that extra 5 (or more) minutes.

I've also done as suggested above: cut off the ends, soak briefly in water and put directly on the grill while also cooking the evening meal's entree.

Hi: All...DITTO on the POPPED+topped with home made garlic butter& parmesan cheese
Alf S. North shore of Lake Erie

Ah yes, we like to go to the beach and soak the corn in the husk in Pacific Ocean salt water for at least an hour.

Then, place them on the camp fire at the beach directly on the coals. The wet husk will steam and smoke and then start to burn off. As this happens we turn them so as not to scorch the corn. When all sides of the husk are blacken you pull the corn out of the fire and peal back the husk. I like to use the husk as a handle to hold the corn, because it does not stay hot. Slide the corn on a quarter pound of butter back and forth to butter to taste.

Oh man is this liv’n. The steamed corn in its own husk is just absolutely wonderful.

Husk it and take off the silk.
Boil it it a big pot of water , lightly salted for about ten minutes.
Enjoy it smothered in butter and sprinkled with salt, with fresh sliced tomatoes and cucumbers and sliced ham.

Traveling single means I only need a couple ears at a time. I steam the corn in an aspargus steamer. If I had to do more, I'd put my vegatable steamer in the bottom of a larger pot and steam them there.

Hey, Mikey, they're not half bad if you skip the butter and spritz with some olive oil instead.

I’ll try it.

Now I'm drooling.

We like ours BBQed or cooked over coals.

Add beer , and uuuuuummmmmmmmmmmmmmmmm.
cheers
Ian

Husked, and silked, then into boiling water that has a good zot of milk in it plus a dash of sugar. The milk really makes a notable difference.

I leave then in the husk and wrap with a paper towel and nuke them.

I put together a mix of garlic powder, black pepper and Parmesan cheese then sprinkled the cobs after I brushed them with olive oil

Absolutely fabulous !

We cook ours like, Paul. The milk and sugar create the best corn ever. Of course if your starting out with good Olathe corn then it doesn't matter how you cook it. But for any other corn, milk and sugar, bring to a boil, remove from heat then eat!

I have to try the milk..how much?

I do use sugar..having been born and raised in Michigan then spending most of my life in Florida, the corn I never thought was as sweet as the "Bread and Butter" corn from the farmer's market.

I guess I do mine a bit differently...

I add 1/3 cup of sugar ... bring the water to a boil, TURN OFF/remove from the burner THEN add my corn.. allowing the corn to heat from the already boiled water....about 10min or so in the hot water..

LOTSA butter and salt...YUMMY

Carolyn, A splash or two, Enough to make the water white. Not 2% white but Whole Milk white. It really does make the corn juicier and as you know the sugar makes it sweet. So you get juicy sweet corn on the cob. Yummmmmmmmmmmy! I don't know why it works, my SIL started us doing it 35 years ago and I can tell when it's not been cooked that way. Enjoy! Robin