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.

Ancient Corn Has Been Compared to Dry, Raw Potatoes

Corn's ancient ancestor was teosinte, a grasslike plant that grew kernels in small, tough shells. Cobs weren’t peeled like they are today; the outer shells had to be hammered open, and the kernels are said to have had a starchy texture that resembled dry, raw potatoes. The transformation from teosinte to modern corn was a triumph of selective breeding by Indigenous communities in Mesoamerica. Researchers believe corn was first domesticated around 6,000 to 9,000 years ago in the Balsas River Valley of southern Mexico. Over time, the vegetable was cultivated to be much longer and have bigger kernels, a softer outer layer, and, of course, more sugar content, resulting in the golden sweet corn that’s now a staple crop around the world.