Yield: 1 serving
Steamed corn: Take your largest pot, fill with water (no salt), and bring to vig- orous boil: Remove layer of outer husk (leaving inner layers of husk on) and drop ears, 4 to 8 at a time, in boiling water.
Leave for no more than 30 seconds. Drain ears well and place on a platter.
Microwaved corn: Cook with husk on at the highest setting. Again, you're steaming them in their husk. At 700 watts, cook one ear for 2 minutes and two ears for 5; at 400 watts, cook one ear for 3 minutes and two ears for 8. If cooking more than two ears, cooking times are too long, so go with another method.
** Fort Worth Star Telegram - Food section - 5 July 1995 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 08-21-95