Some folks say that corn on the cob can only be barbecued. Or boiled in a pot. My favourite way is to microwave it.
1. Cut the stem end of the cob about an inch (2.5cm). Don’t skimp on what you cut off! You’ll waste a few kernels, but it will be worth it in the end.
2. Strip off the husk (leaves), leaving 1 or 2 layers to cover the corn.
3. Pour a little water into the silk (the fuzzy end).
4. Microwave for 3 minutes on high for 1200-Watt microwave or 5 or 6 minutes for a 700-Watt. If you have a larger or smaller cob of corn, adjust your cook time.
If you have frozen your corn cobs (yes, you can easily freeze them, with all the husks attached), try 5 or 6 minutes.
5. Half-way through the cook time, turn the cob over .
6. When done, you might want to put on some gloves as it will be hot. Grab hold of the fuzzy end along with a bit of the leaves, squeeze and pull at the same time. This will remove the remaining husks and all the silk from the kernels.
7. Take a bite, see if it is done.
If it is sticky and starchy, it is not done. Wrap it in husks and give it another minute on high.
If it is juicy, it is done.
If it is tough and chewy, it is overcooked.
Hope this helps!