Boiling is the classic way to prepare sweet corn. You can either use a wide, flat pan and lay the corn on its side or use a taller stockpot to boil a big batch at once. Either way, fill the pan with enough water to cover the corn and bring it to a boil.
Shuck off the outer husk and silk from the corn. Dissolve a tablespoon of salt in the water and add the corn. If your corn is very fresh, cook it for three to five minutes. For corn that’s a few days old, go for six to eight minutes.
For one medium to large ear, start with three minutes on high. For two ears, try four minutes. The husks trap the heat and steam the corn, which means peeling them back as soon as the corn comes out of the microwave is hot, steamy work. Let them sit for a few minutes, then grab them with a kitchen towel and shuck carefully.
Roasting on the grill gives the corn a smoky flavor. Peel back the husks, but leave them attached at the stem. Remove all the silk and then brush the corn with olive oil (butter can sometimes burn). Cover the corn back up with the husks and secure them closed with a piece of string or aluminum foil.
Roast the ears of corn over a medium-hot grill, turning occasionally, until the outer husks are charred and toasted. This usually takes about 15 minutes. Let the corn cool enough to handle, then strip off the husks and eat.
Information from the www.thekitchn.com