For boiled corn-on-the-cob drop the shucked corn into a kettle two-thirds full of boiling water. Boil for 4 minutes. The cooking time will range from 4-7 minutes, depending upon the size and age of the corn. Serve with butter, salt, and pepper.
For roast corn-on-the-cob, preheat the oven to 375F. Pull down the outer leaves of the corn without detaching them. Remove the silk from the ears and discard. Wrap leaves back up around corn. Soak in water for 10 minutes to prevent it from burning or drying out. Place the wrapped corn directly on the oven rack and bake for 20-30 minutes. Remove leaves before serving. Serve with butter, salt, and pepper.
