I'm a corn guy! Growing up, my favorite food was always corn on the cob. If fact, the toughest summer of my life was when I lost my two front teeth. Traumatic! I always enjoyed eating sweet corn, but was never good at cooking it. Until now!
Speedy's, from Hardin MT, comes down once a week or so and sells Buffalo some sweet corn. Thanks pal.
For a single man of God, one ear will do. Boiling a pot of water or trying it on the grill is too much trouble. But the microwave!? Can do. Just throw it in there, husk and all, for 4 min. No more, no less. For multiple ears, the time has to be adjusted.
Perfecto! The corn is beautiful and cooked just right. Hot to the touch, though!
While she's still plenty warm, get it buttered. Probably the most common trick is the roll method. Growing up this was forbidden, though since we have left home I see Mom and Dad have relaxed the rules. The rolling works good but it does do damage to the cube of butter.
My buddy, John, showed me the upside down fork trick the other day. Works good, the curvature fits the cob well.
Once buttered, add a liberal amount of salt.
Giddy up! Complement it with some elk steaks and a Coors Light, and you have yourself a Catholic cowboy cuisine!
Enough said.
One of my favorite summer memories was the API (American Petroleum Institute) picnic at Sanders Park that Dad would take us to each summer growing up. That was usually my first corn of the year. I think they had a bucket of melted butter that they would dunk a half a cob into before dropping it on your plate. Didn't get much better than that, in my five year old mind. The smell and taste of sweet corn brings back those memories and many more each time I enjoy a well cooked corn on the cob. Boiling it works, for sure. But if you're thinking efficiency, try the microwave. Ranch on.
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