We have no grill and not much patience for watching big stock pots of water boil, which is why this is one of our favorite tricks for cooking corn. The key is to leave on the husks while you nuke them...
Microwave cooking has enjoyed a little high-class renaissance, thanks to Mark Bittman, but I heard about cooking corn this way a long, long time ago.
For one medium to large ear, I 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.
I find our corn is just as sweet and tender as when we boil it, and the silks seem to come off more easily once they're steamed. It's also a good way to cook just one ear without having to dirty a pot.
Anyone else do this? How do you usually cook corn?
(Image credits: Emma Christensen)