Corn holders? Yeah, I’ve got ten of them, right at the end of my hands.
Jersey corn is the best, fresh from the field. I understand why the corn of my youth is not available much anymore, and what we get now is all genetically engineered to remain sweet, but the old stuff was the good stuff.
In addition to eating it fresh in season, we also usually get several dozen ears at the farmers market to freeze… After cooking, just let it cool then cut the kernels off the cob, break them up (they’ll come off in clusters), put it in freezer bags, and freeze. It’s about a zillion times tastier than commercial frozen or canned corn—kind of like an explosion of summer flavor in the dead of winter when you heat it up (steam or microwave).
Husk, then 4 minutes in boiling water. I grew up in midwestern corn country, and we literally picked up fresh corn every day during corn season and had it for dinner. Have had corn grown other places, but it is pretty substandard, IMHO. It is the one thing I miss about the Midwest.
Peel off most of the husks, leaving just one or two layers, to retain moisture. Microwave on “high” about 3 minutes per ear, but 11 minutes for 4 ears, which is what we usually do. (H likes 2 ears and D and I each like 1 ear).
This thread reminds me that there are 2 ears cooked in the fridge. We have boiled corn in water, steamed in a steamer on the stove and in a microwave steamer. All yummy!
Reduce the cooking time. Mine don’t come out mushy.
Steamed 3 ears of corn in the microwave for 5 1/2 minutes. Was great
My daughters have decided that my enjoyment in eating corn on the cob is some sort of disgusting ritual that they can barely tolerate. Boy, if they had ever seen my father devour a couple of ears, I’m sure they’d cut me some slack… or did I become my father some time in the last 18 years?.. Noooooo! 
Corn is the taste of August. The best. This thread reminded me to put an ear in the microwave last night. So much easier and less heating of the house than boiling water. This thread is making me curious about some of the old loved childhood varieties of delicate white corn. I should try to grow it next year. For now, I am thrilled with what I get at our farmer’s market that stays sweet all week in the fridge.
This is the best steamer! Big enough for corn, asparagus, cauliflower… you name it https://www.amazon.com/Whirlpool-W10660052-Universal-Microwave-Steamer/dp/B016E0ATVO/ref=asc_df_B016E0ATVO/?tag=hyprod-20&linkCode=df0&hvadid=241951700600&hvpos=1o1&hvnetw=g&hvrand=16092153985959232645&hvpone=&hvptwo=&hvqmt=&hvdev=t&hvdvcmdl=&hvlocint=&hvlocphy=9010794&hvtargid=pla-419883873838&psc=1
Ok, maybe this is sacrilegious but in addition to loving corn on the cob, I also use fresh corn on the cob to make a light corn soup. We love this summer tradition in the anomander household!
I start with my biggest pot and as much corn as will fit, about 10 ears. I chop off the kernels and save 2-3 cups of the best-looking ones. The cobs and the rest of the kernels go in the boiling water along with chicken bullion, garlic, onion, salt, a jalapeño, maybe a bit of carrot and celery if I have it handy, a touch of cumin, and let it all boil for about 20-30 minutes.
Toss the cobs, then blend and strain everything else so you get a beautiful sweet, light broth that’s practically corn juice. Bring back to a boil, toss in the reserved kernels and about a pound of thick-sliced ham chopped into bite-sized (1/4”) chunks, simmer for a few minutes, sprinkle with freshly chopped basil or cilantro, and OMG it’s like summer in a bowl. We like to also toss a soft-boiled egg in each bowl as we dish it out.
That sounds delicious! 
I started using a pinch of sugar instead of salt in the corn boiling water this summer. I don’t think the sugar adds any sweetness to the corn but rather it seems to help the corn retain its own natural sweetness and moisture. This is entirely unscientific…I’m going to have to run a blind tasting with salted, unsalted, and sugar cooked corn some time just to confirm.
I am a bit of a purist with the best, peak-season corn: I eat it straight up…no salt or butter or anything else. If the corn is just “ok” then I’m a big fan of roasting and elotes.
^^^I have heard and done the sugar in the corn. I think it’s worthwhile!
@anomander you win the current prize for scrumptious corn post! That sounds amazing! Not sacrilegious at all - I’d love to hear all ways to enjoy fresh summer corn! Is there an official recipe or should/could we just follow your instructions above with good results??
I’ve done a pinch of sugar when either its not prime corn season or I’ve had it in the fridge for several days. That seems to cause them to lose a little sweetness.
@abasket No recipe, I just developed it over time and everything is to taste. Honestly, the key for me the key is the phrase “as much corn as will fit in the pot”. I started with 4 ears and gradually worked up to just filling the pot with corn because I love the intense corn flavor. W and D prefer thin broths vs thicker broths like chowder, so I started blending and straining to get just the juice. We’ve tried throwing some of the pulp back in but prefer it strained out. A bit of curry instead of just cumin is also great for curry fans.
Everything else is just to add depth to complement the corn. You can fine-tune after the straining phase since that’s when you get a true sense of how it’s coming together. For rough ratios, I use a whole onion and maybe 1/2 of a full head of garlic. For carrot and celery just one stick of each for a bit of depth to the flavor without them standing out.
Enjoy! Our cue to make this soup is when we see 4 ears for $1 at the grocery store in summer! I’ve also blended in the cilantro, but that turns the soup green and I prefer the lovely yellow corn color for the final product.
Our most recent move here in rural NC has us in a 100+ year old farm house on over 200 acres of CORN.
Corn fields for acres and acres. Three sides of the house all have windows overlooking corn.
So much corn. Corn and corn and corn.
A few steps away across the street, the side of the house that does not have corn has a BBQ shack selling whole hog.
And a farmer’s cart of…CORN.
And sometimes watermelon.
The view is somewhat broken up with 150 year old magnolias (5 of them), but they have grown so large you can easily see all the corn rows underneath.
I really like corn on the cob. And it is always fresh, BUT so. much. corn.
Kat
The old movie “Children of the Corn” comes to mind.
Between the whole hog BBQ shack, the corn, and the watermelon, I wouldn’t be cooking much in the summer.
Katwittens, so happy to see you here!!
Sounds like a good move.
I’m trying to bake my corn in the toaster oven @ 350; hope it turns out. I’m happy it doesn’t heat the house the way a bigger oven does.