I live in a retirement center. A former chef - told us about the same basic idea Mary had. Leave corn in husks with silks. Microwave 2 minute one side - then turn & microwave 1 minute on other side. Let cool til you can handle. Husks & silks pull right off. Is outstanding.

I've tried the microwave method both with husks AND also wrapping the husked ears in a wet paper towel. I like it much better than boiling method. Never needs butter or seasonings because it retains its own natural sweet moist taste.

Have done this x3 already this Spring... so easy and corn tastes great. I add salt, pepper, and butter spray and wrap in wax paper and microwave. Less mess and hassle!

I have been doing the corn on cob rolled in wax paper for several years. My secret for this is to cover in butter & salt before rolling in paper. When cooked it's ready for eating.

I've made corn on the cob for many years this way but I only have to cook it for 2 minutes per cob.

I stack 4-6 ears straight from the field (husks silk and all) in the microwave and it tastes great to us. I have a 1200 watt oven and I cook for 5 min, re-stack and cook for a 2-3 more minutes. You can't overcook them. If there is a discolored spot on the corn, I just wash it off or cut it away. Boiled watery corn is no comparison.

Corn really turns out crisp and tender if you wrap each ear after shucking with a very wet, but not dripping paper towel you run through cold water, then microwave as directed.

Works in a pinch, but not the same. Boiling heats from the kernel inward, microwaving the opposite. Not the same "snap" when eaten. Saves on energy and heat, though.

Perfect! This makes having corn on the cob so much easier and so tasty!

Just put the corn in the microwave: husks and silk. How long you cook depends on your microwave and the size of the ear - a squeeze let's you know when it's done. I check after 1 minute, usually 2 is enough. Let it rest a bit so it's not too hot to handle. When it's done, the silk pulls off with the husk cleanly.

Worked really well, fast and easy. Keep cooking times to a minimum, just enough to heat it through. My new favorite: 'Bi-Color Corn', you get the sweetness of white kernels checker boarded with the nutiness of yellow kernels, all on one cob!