Instructions: To husk or shuck corn, tear away outer leaves and silk strings. To remove the silk from an ear of corn, wipe downward toward the stem end with a clean, damp cloth.

Whatever method for cooking is used, the corn is done as soon as the "milk" in the kernels is set and the color turns from a soft to a brighter yellow.

TO STEAM. In a large skillet bring about 1 inch of water to a boil. Place husked corn in the skillet or on a rack or steaming basket in the skillet; cover and cook over high heat for 5 to 10 minutes, depending on size and number of ears. If there is more than one layer of corn, rotate ears about halfway though cooking.

TO BOIL. In a large deep Dutch oven or stockpot, bring about 4 inches of water to a boil; add husked corn, cover, and cook over high heat for 5 to 10 minutes, depending on size and number of ears in the pot.

Corn can also be boiled in the husk. Simply peel back the outer leaves and remove the silk. Pull leaves back around the ear, and tie with string. Put in the pan and cook. Some experts say this process produces sweeter cooked corn.

TIP: Always cover the pot when cooking corn on the cob so the steam cooks the portions not submerged in water.

TO MICROWAVE. Rinse husked ear in cold water and wrap loosely with clear plastic wrap. Microwave on high for 2 to 6 minutes (depending on size and oven power), turning about halfway through cooking. Each additional ear of corn will add 2 to 5 minutes to the cooking time.

Or place ears of fresh corn in the microwave, husks and all, then retrieve them minutes later, bursting with sugary goodness. The silk magically comes away with the husks, and the corns just picked taste seems all the richer for its having been steamed in its natural wrapper. You can cook as many as six ears of corn at a time. Microwave unhusked ears of corn, uncovered, on high, for as about 2 minutes per ear. Specifically: 1 ear, 2-3 mins; 2 ears, 3-4 mins; 4 ears, 5-6 mins; 6 ears, 7-8 mins.

Turn ears over and rearrange them at half time, moving those on the outside toward center and vice versa. Check for doneness after the minimum cooking time by peeling husks back slightly and pressing a few kernels. They should feel springy firm, not soft, because corn will finish cooking as it stands.

TO ROAST. Preheat oven to 500F. Place husked ears in a shallow pan and brush with vegetable oil. Roast for 15 minutes.

TO GRILL. Pull back husks and remove silks. Replace husks and tie in place with a string or strip of husk. Soak in water for 10 to 15 minutes. Grill over hot coals for 10 to 15 minutes, turning often. Remove husks.

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