It’s the season!! And there are so many ways to cook corn on the cob. Boil it in regular water, water with a little sugar, water with a little milk, place it in boiling water, turn the heat off and let it sit, shuck it and steam it, shuck it and grill it and so on. However, this way, I guarantee will become your favorite. This produces the freshest cooked corn on the cob because you don’t remove it from its natural packaging until you’re ready to eat it. Never, ever water-logged, cooking corn this way turns out so wonderful, (assuming it’s good corn), and so sweet, you won’t even want butter!
Really.
It’s that good.
Plus, you won’t have all that sticky silk all over your kitchen floor because you had to shuck it beforehand. No siree!!
You’re gonna LOVE this!!
Heat oven to 350 degrees. Buy your corn by feeling the heft and weight. Do not peel back the husks and peek. 
Just remove any dried and damaged outer leaves, trim dark silk ends hanging out at the end with scissors and put all your ears on a cookie sheet. Bake in the oven for 25 – 30 minutes, each ear with its full husk on. 
When done, remove and peel husks off using hot pad mitts and serve. You don’t even need butter on this corn because what happens here is that the silk melts into the corn and makes it so sweet. Plus, it isn’t water logged so it’s crisp, and you don’t have the awful job of shucking them beforehand with all that silk making a mess. This is great, naked, fresh corn. (and low in calories with no butter needed) Enjoy!! Roast an extra ear or two, shuck and wrap in plastic wrap to store in the refrigerator and use another night. Cut the corn off the cob for a salad. Use a serrated knife for best results.
Now here’s the sad part, corn is one of those things, of all vegetables, that is most likely to be genetically modified, so try to buy your corn from a local organic farmer who knows his seeds were not GMO. Ask first. 🙂
