Just before cooking remove husks and silks. Cut off undeveloped tips if necessary.

Put 4 to 6 ears of corn in a saucepan; cover with cold water; add 1/4 cup sugar. Squeeze 1 lemon, slice and add lemon and juice to water.

Bring to a boil; boil 3 minutes. Turn heat off, cover. Let stand 10 minutes.

To Microwave: Remove husks and silks. Place in rectangular 2 quart glass casserole; cover with plastic wrap and microwave on high power - 1 ear, 2 to 3 minutes; 2 ears, 4 to 6 minutes; 6 ears 10 to 12 minutes.