Allow 1 to 3 ears per person, depending on appetites. Remember, with most sweet corn, all you need to do is heat the kernels, not cook them. If you are serving bread or rolls with your meal, suggest that diners liberally butter their bread, then rub the corn over the buttered surface.

Remove the husks and silk from:

Drop them one at a time into a large pot of rapidly boiling water. If you have a steamer basket that can accommodate all of the ears, you may steam them for an equal amount of time. Cover and cook until hot and tender, 2 to 8 minutes, depending on maturity. Remove from the water with tongs. Serve hot with: