I wish to shake issues up, and I’ve cooked (or not cooked) corn in all of the above methods, and extra. However my go-to technique entails microwaving the corn within the (soaked) husk, which steams it frivolously and makes the husk and silks straightforward to slide off. A detailed second is to take off these husks and cook dinner the corn in a blazing-hot, dry skillet, rolling it each couple of minutes. Among the kernels brown and char, whereas the remainder flip a brilliant yellow, and also you get touches of nuttiness and even a touch of smoke. You may butter them up and serve them similar to that, or minimize off the kernels and use them, actually, anyplace you’d like.