Corn

Cooking Corn on the Cob
Sweet corn is often eaten fresh from the cob.
And boiling is the most common cooking method.
Husk the corn, removing the silks. 
Place in a stock pot or dutch oven of salted boiling water.
Cook for about 8 minutes
Remove the corn and place on a platter.
Rub with a cold stick of butter.
Serve with the option of salt or other spices.

Other Preparations
Milk Boiled Corn on the Cob.
Add milk, sugar, cream, and butter to the boiling water in which the corn is cooked.
Reduce heat to low and simmer until corn is tender, 7 to 8 minutes.
Remove from water and serve.

Microwave Corn on the Cob.
Freeze cobs before cooking.
Wrap an ear of corn in a moist towel, and place on a microwave-safe plate.
Cook in microwave for 5 minutes.
Remove carefully and serve with butter and salt.

Oven Cooked Corn on the Cob.
Preheat oven to 450 degrees.
Husk the corn, removing the silks.
Rub each ear with softened butter, sprinkle with salt and pepper or other spices.
Place ears in roasting pan with sides and cook for 20 to 25 minutes, turning once halway through.