In a skillet, bring 1" water to a boil. Add husked corn in single layer. When water returns to a boil, reduce heat, cover, cook until hot, about 3 minutes; drain. OPTION: Corn can also be cooked on a steamer rack, over boiling water, about 3 minutes.
In a deep saucepan, bring 4" water to a boil. Add husked corn. When water returns to a boil, cook corn about 2 minutes, until hot; drain.
Preheat oven to 500°F. Place husked ears in shallow baking pan. Roast corn 7 minutes, or until hot and some kernels turn golden.
Prepare medium-hot fire. Grill husked corn, turning once or twice, about 5 minutes, until hot and some kernels turn golden.
Cook no more than four ears of husked corn at a time. Wrap ears individually in damp paper towels. Microwave on High about 2 minutes per ear, until hot.
Enjoy these tasty spreads on cooked corn:
Cajun: Combine 3 tablespoons softened butter, 1/2 teaspoon celery salt, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon ground red pepper
Southwest: Combine 3 tablespoons butter, 1 teaspoon chili powder, and 1 teaspoon salt
Italian: Combine 3 tablespoons olive oil, 2 tablespoons finely chopped fresh basil or 2 teaspoons dried Italian seasoning, and 2 tablespoons finely grated Parmesan
Thai: Combine 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 2 tablespoons cilantro, and 1/4 teaspoon salt
Orange-Soy Glaze: Mix 1/4 cup orange marmalade and 1 tablespoon soy sauce
These mouthwatering spreads coupled with your fresh corn are sure to have you saying...
Courtesy of The Fresh Super Sweet Corn Council