I bought some really gorgeous corn at the farmers' market over the weekend (Kimball Fruit Farm) and took some ears to a friend, adding instructions on how to cook it. This seems obnoxious but when I go to other houses and I see how people are cooking corn... well, forget everything you know and do it my way.
In a deep skillet or Dutch oven (or another flameproof casserole) over high heat, bring a couple inches of water to a boil. Add the corn, keep the heat high, and cover the pot. Cook 2 minutes. Using tongs, turn the corn, cover, cook 2 minutes more. Add butter, olive oil, or just salt.
Corn doesn't take much time to cook and it certainly doesn't need a stockpot of water. The Kimball corn was superb. Best so far this year.
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