I grew up in western New York, so I've eaten a cob or two in my days. But,
for all the cooking of corn that goes on there, it wasn't until much later
in life that I learned how to really cook it and get that fine sweet taste
everybody seems to crave.
When you cook the corn in water, you end up throwing away the majority of
the flavor. I've found that soaking the corn in the husk, shucking the
coarse outer layers of husk and cutting off the long tassels, wrapping it in
foil, and then tossing it on the BBQ or into a hot oven, was the best. The
moisture in the husk is all the water you need for cooking it (it steams,
actually), and none of the flavor is washed away.
We enjoy it like that...although, as usual with things subjective,
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