Fresh corn can be prepared several different ways.
To Boil: Place husked corn in a large kettle of unsalted boiling water. Cover and cook 3 to 4 minutes, just until slightly crisp. Don't add salt while the corn is cooking. Salted water will toughen the kernels.
To microwave: Wrap shucked (peeled) corn in waxed paper and microwave on high power about 3 minutes.
To grill: Pull the husks down to remove the silk, then wrap the husks around each ear, twisting to secure them at the top. Soak the ears in cold water about 10 minutes, to keep them from drying out during grilling. Grill about 4 inches from the heat, cooking about 15 to 20 minutes, turning occasionally.
To roast in foil: Remove the husks and silk and brush the corn with melted margarine or butter. Wrap in foil and roast on a hot grill 15 to 20 minutes.
Fresh corn can be easily removed from the cob and enjoyed in a variety of recipes. Kernels cut from 6 large ears equals about 2 – 2 1/2 cups.
Add kernels of corn to salads.
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Stir kernels into muffin, pancake or cornbread batter.
Fold corn into scrambled eggs or quiche batter.
Add corn to soups, stew and chowders.
Combine diced red and green pepper with sweet corn for a colorful side dish.