Ah, corn. It shows up in so many forms: corn on the cob, frozen nibblets, cornmeal, corn flour, corn oil, and the forbidden corn syrup.
It's not nearly as good for you, but I much prefer the taste of corn oil when cooking. Vegetable oil is often soybean oil and with my legume issues, soy is "right out". But even though olive oil is the healthier choice, corn oil is always the first one I reach for.
I freely admit that I had to look up how to cook corn on the cob recently. It's straight-forward enough that I could have (should have?) faked it, but there's always a part of me that wants to know what everyone else "normally" does before I go off on my crazy cookin' own.
Corn on the Cob - Boiled
- Boil water. Add salt if desired.
- Husk and wash corn. I break them in half for more manageable pieces.
- Carefully drop in boiling water.
- Boil for 7-10 minutes (the only real key piece of info!).
- Remove with tongs. Eat ASAP!
One thing I did find very useful when scouring the 'net was a recipe for corn on the cob in the microwave. I've made it twice now. It helps if you can monitor it from the same room, or at least some where close by. Running down the length of your office when you hear something popping is not high on the professional scale.
I followed this site for the microwave directions: http://www.microwavecornonthecob.com/
The quick summary of the site is:
Soak corn for 30 or more minutes.
Squeeze away excess water.
Microwave for 7 minutes.
Shuck under cold water.