Ingredients:

  • 4 ears of fresh corn, in the husk
  • Water
  • Salt (optional)
  • Unsalted butter, softened
  • Optional: Salt, freshly ground black pepper, paprika, chilli flakes, herbs, Parmesan cheese, lime wedges

Instructions:

  1. Shuck the corn: Remove husks and silk.
  2. Trim the ends (optional): Use a sharp knife to trim the ends for a cleaner look.
  3. Bring a large pot of salted water to a rolling boil (for boiling method).
  4. Add shucked corn to the boiling water (for boiling method).
  5. Cook for 5-7 minutes, or until the kernels are bright yellow and tender (for boiling method).
  6. Remove corn with tongs and drain well (for boiling method).
  7. Preheat grill to medium heat (for grilling method).
  8. Brush shucked corn with melted butter or oil (optional) (for grilling method).
  9. Grill corn for 8-12 minutes, turning occasionally, until kernels are slightly charred and tender (for grilling method).
  10. Preheat oven to 375°F (190°C) (for roasting method).
  11. Soak un-shucked corn in cold water for 30 minutes (for roasting method).
  12. Place soaked corn directly on the oven rack (for roasting method).
  13. Roast for 25-30 minutes, or until kernels are tender (for roasting method).
  14. Let cool slightly before shucking (for roasting method).
  15. Place un-shucked corn in the microwave (for microwaving method).
  16. Microwave on high for 3-4 minutes per ear (for microwaving method).
  17. Let stand for 2-3 minutes before shucking (Caution: Steam will release!) (for microwaving method).
  18. Brush with softened butter.
  19. Season with salt, pepper, and any desired toppings.
  20. Serve immediately.