Step 1

Place unshucked corn on a microwave safe dish.

Step 2

Microwave corn for 4 minutes. Check and add more time as needed until kernels are tender, in 1 minute intervals. About 4 to 6 minutes total cook time.

Step 3

Allow corn to cool for at least 5 minutes before shucking. Remove the husk and silk, and serve immediately.

Step 4

Add enough water to a large pot to cover the corn.

Step 5

Bring water to a boil.

Step 6

Remove the husk and the silk from each ear of corn.

Step 7

Once the water is boiling, carefully add the corn to a pot. Cover and reduce heat to medium.

Step 8

Cook until the kernels are tender, 6 to 8 minutes. Immediately serve corn.

Step 9

Add enough water to the bottom of a pot so that it does not rise above the steamer basket. Place steaming basket into the pot and then the corn.

Step 10

Cover and heat on high, water should be steaming.

Step 11

Once the steam builds, cook the corn until the kernels are tender, about 4 to 6 minutes.

Step 12

Remove the husk and the silk from each ear of corn.

Step 13

Add 1 cup (240ml) of water to the Instant Pot.

Step 14

Place the metal trivet in the pot, and then add in the ears or corn. Stack two ears on the bottom, and two on top.

Step 15

Make sure that the release valve is in the "Sealing" position.

Step 16

Place the lid on the Instant Pot, turn and lock the lid.

Step 17

Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 2 minutes using the "+" or "-" buttons.

Step 18

It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.

Step 19

Once cook time is complete, quick release the pressure. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position. The initial release will spray some moisture around the pot so be careful.

Step 20

Remove the lid, opening the top away from you as steam will be released from the pot. Remove the corn and serve immediately.

Step 21

Set the oven rack to the center position. Preheat to 375ºF (191ºC).

Step 22

Remove the husk and the silk from each ear of corn.

Step 23

Place the shucked corn in the center of aluminum foil, large enough to completely cover the corn.

Step 24

If desired, place butter in the center, sprinkle with salt and pepper.

Step 25

Tightly wrap and roast directly on the oven rack, butter side up, until kernels are tender, about 30 minutes. Allow corn to cool for at least 5 minutes before opening.

Step 26

Preheat grill over high heat at about 400 to 450ºF (204 to 232ºC).

Step 27

Carefully grease the cooking grates with the oil, paper towel and tongs.

Step 28

Pull back the husk and remove the silk. Tie the husk back or remove completely. Shuck the corn, or if preferred, remove the silk and leave one layer of husk.

Step 29

Brush olive oil over each piece of corn, and then sprinkle with salt.

Step 30

Add the corn to the grill and cover, cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.