It's a CORNy Day!
(Tis the season to be munch'n a wonderful Lunch'n! Corn!)
Corn in the Microwave? You bet ya!

» Boiled Corn
Fill a large skillet or a deep pot with enough water to cover the corn. Don't add salt - that tends to toughen the corn. Instead - add sugar and milk. I prefer to put the corn into the water while it is still cold, bring the water to a boil and then simmer until the rest of dinner is ready (about 5 to 10 minutes). According to James Beard (who is probably a much better cook than I), you should bring the water to a boil first - and then put in the corn. He recommends boiling young corn for only 3 minutes, older corn for a maximum of 5 to 10 minutes. He also says that if you are using my method (put the corn in cold water) - when the water starts to boil - the corn is done.

To serve the corn - if circumstances allow - put out a block of butter and let every one roll their own! Add salt to taste. If this is too 'country' for your home - then people can also just spread on the butter using a knife (not as much fun though!)

» Grilled Corn
If you husk the corn - brush them well with butter, season with salt, seal in foil and cook over coals for 10 to 15 minutes, turning two or three times.
Variations:

1. Sprinkle on some Montreal Style BBQ Rub before sealing - spices the corn up nicely.

2. Add some chopped green pepper to the wrap before sealing - adds a wonderful flavor.

If you are working with corn still in the husks, open them up, brush well with better, and use the same seasonings - or try just a dash of chili powder. Pull the husk back up - and tie into place. You can cook corn longer in the husks, some grill experts even suggest up to 25 minutes. Just be sure to have enough butter in the wrap - you don't want the corn to go dry.
Another variation:
Some people love corn grilled directly on the BBQ. Just peel, leave step in place for easy handling, brush on butter - and grill. When some of the kernels are brown - it's done! This method makes for a drier corn - uniquely flavored if you are using real wood!

Variations:
With Cream: Just before the corn is finished, add 1/2 cup of heavy cream and heat through (not diabetic - but totally wonderful)

With Whipping Cream and Cloves: Unique flavors - and so different! Cloves go in with the raw corn - add the cream just before serving! Stir constantly!

With Vegetables: My personal favorites are green peppers and tomatoes - but red peppers work great too! Or - chop up onions, sauté first - then add the corn! Yum!

If you are using fresh vegetables - start by cooking them in the microwave for about 5 minutes. If you are using frozen veggies - just go for it!
Chop up bacon into small pieces and sauté in a skillet, when the bacon is done - add flour. Stir till dissolved. Add water flavored with Luda Chicken Base. Mix well. Add Lima beans and Corn Nibblets. Bring to a boil stirring often. Serve!

» Baked or Barbecued Corn
Serves 6

6 Ears corn, husks still attached
3 tbsp butter
1 tsp chili powder
1/2 tsp onion powder
1/2 tsp salt
1 dash black pepper
2 tbsp water

1. Pull husks down without removing and remove silk. Melt butter and add seasonings. Brush butter mixture on ear of corn. Pull corn husk up to cover corn and tie with string.

Baked:
2. Place in a glass dish, sprinkle with water, cover with foil and bake at 350 degrees for 30 minutes.

Barbecued:
2. Place ready-to-cook corn directly on grill. Cook for 30-40 minutes, turning every few minutes. Before serving, remove the brown and dry husks.

» Microwave Corn

"Ladies, Y'all missed the boat on cooking corn on the cob! I read, with interest, the Soup Central News - Aug 00 and the easiest, tastiest, fastest, and by far the least messy method is to take an unhusked ear of corn, cut off the exposed silk protruding from the end, and place the in the center of a microwave oven (mine has the rotating glass dish) and cook on high for 3 minutes.
I then turn the ear over (rotate 180 degrees) and cook another 3 minutes on high. CAREFULLY remove the corn to plate and remove husks, and even the silk is easily removed. Insert holders in each end, apply butter and seasoning, and enjoy SUPER tasting corn ..... white, yellow or varicolored (I'm prejudiced: Yellow is better!)"

Darrell Minten, CA

Regarding your ways to cook corn, we have been doing this for years, my husband who works for a major food chain, always tells his customers this way, and they always come back and say how great it was.. Just pop the corn into the microwave oven, husk, silks and all, heat 2 mins for one ear, 5 mins for two .... Husk peels off very easy, (recommend using mittens or heat resistant goodies for the husking) .. we never use butter, because corn is so fresh tasting this way, you also save all the vitamins.
Ways our local veggie dealers ask us to check the corn without their becoming dried out from all of the checking!! LOL Go into the middle of the ear, and pull the husk out of the way, a small look, this way you can check to see if OK, and when husk goes back, it still keeps corn covered.

Tin and Dana Davis, CA

All that work to cook corn! My favorite way to make corn on the cob is to peel back the husks, but leave most of them attached, remove the silk, and then pull the husks back over the corn and pop it in the microwave for about two minutes per ear.
The corn steams inside its own husk and tastes much fresher than corn that is boiled as none of the flavor is soaked away. If the corn is not very fresh, you can rinse it after pulling the silk to leave a bit more water under the husks. When peeled back the husks cool quickly and make a natural hot pad to shield ones hand from the hot stem which retains its heat longer.
I'm probably not the only one to think of this, but after seeing some microwave instructions involving wrapping the corn in plastic wrap, I thought why not save a few pennies and use the natural wrap the corn comes in! It works great.

Mark Zinzow