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Corn on the Cob

Method 1:
Fill a large kettle with two inches of fresh water. Add a steamer basket to the bottom of the kettle, and bring the water to a boil.

Meanwhile, shuck the corn, removing all silk. Arrange the corn in a single layer in the steam basket, and place the lid on the pan. Bring it to a full boil. The moment it reaches full boil, remove the pan from the burner, and let it stand for 5 to 8 minutes, depending on how large the ears are. Serve with butter, salt and pepper. (If you want to add even more sweetness to the corn, you can sprinkle a teaspoon of sugar over it before it begins to boil.)

Method 2:
Put the whole ears (husks and all) in the oven and bake them for 25 minutes at 350 degrees F.

When you're ready to serve the corn, just put on a pair of oven mitts and peel the husks off the ears. The husks and silk just fall completely off.