Is this how you actually refer to it, or were you abbreviating? I’ve never head it called “corn on cob,” only “corn on the cob.”
I like to cook ears of corn wrapped in foil with butter and a clove of crushed garlic.
My dad was born and raised in a little central Illinois town called Hoopeston. In the fall, they’d have the “Corn Festival” and carnival. The town would fire up an old steam traction engine to generate hot water and boil whole cobs. They’d dig one out for you, dip it in molten butter and salt it. OMG! Free no less. That’s one of my favorite memories of hanging with dad, and when I get the chance in summer, I buy 8 or 10 ears, boil them, and that’s my din din. Damn, I can’t wait. 
Not sure if I’ll ever be able to eat corn on the cob again but if I can I want it fresh from the farm.
Always add corn oil when cooking corn, it enhances the aroma which is a huge part of the taste in corn. Usually I steam corn, grilled in foil is good too. Just don’t boil it unless you are trying to remove all the flavor. For me butter and salt are part of the experience.
Old thread on eating corn on the cob lathe or typewriter style.
Almost forgot to mention…at home we also use a set of the corn-shaped corn holders which are an integral part of the corn-eating experience.
The 40 min drive to the beach from here, passes through nothing but beautiful farm country. Farm kids hand select the best produce off the farm and put it out at the road at honour stands. You can just stop, and put the money in the box, and take your choices. Lots of corn, plus orchards of cherries, apples, all the veggies, whatever the season, there’s something. And it’s all been preselected by a savvy farm kid who can pick 'em! Never fails to be scrumptious.
So, we most often return home, late in the afternoon, tan, tired, and with farm fresh corn and veggies!
(The place with the cherries also makes farm baked pies! Mmmm!)
Local corn bought from a local stand run by local farmers, the root end of the cob sliced off, micro-waved in the husk and squeezed out of the silk and leaves onto the plate, slathered with butter, and then some butter, then salt, and maybe butter. Other toppings added per whim, as long as there’s butter and salt.
Ears consumed until all gone or unable to eat any more. Then and only then are other food items considered for consumption.
Paper bag at tableside to throw husks, silk, and spent cobs into.
Eat it any damn way you please, particular styles are dependent on jaw strength, gum conditions, tooth absence/presence/health so we won’t judge.
We tried a wide variety of cooking styles over the years, but our current microwave approach works best for us.
Corn isn’t food. Corn is what food eats.
How long in the microwave? Please share!
Sent from my XT1635-02 using Tapatalk
I tend to take bites in random places, then find contiguous chunks, and only then to revert to the line by line method to finish up.
I also rarely use butter or salt on it.
Wrap the ear, husk and all, in plastic wrap. Stick it in the nuker for about 2-3 minutes on high. Remove with an oven mitt. Unwrap, slice off the thick end with a sharp knife. Pick up the ear and start squeezing at the small end. The ear will slide out, leaving the husk and silk behind. If it doesn’t, cut off a bit more of the end to free up the husk.
If you are boiling corn ears, do NOT add salt to the water. It tends to toughen the corn. If anything, add a bit of sugar if the ears aren’t fresh.
ETA: That shucking method works no matter the cooking method.
First time I’ve heard of wrapping it in plastic wrap.
I’ve actually never cooked corn on the cob. My ex used to boil it, and it was OK, I guess.
My mum boiled it too, and I really didn’t like it growing up. Turns out she boiled the crap out of it: like 10 minutes or something.
Sent from my XT1635-02 using Tapatalk
Yes, inquiring-minds-want-to-know. Is this some kind of regional phrasing?
I think corn is one of the few things that is better cooked in the microwave. Probably because you aren’t diluting the flavor in water. No need for any preparation just put them in husks and all. They are easier to shuck after cooking as a free added bonus.
I eat them with butter and pepper on their own. If I am having them as a side with other stuff I often just cut off the kernels while hot and stir into a warmed mixture of mayo, sour cream, chipotle Tabasco and lime juice.
I think asparagus is also something that’s best done in the microwave. A few pads of butter. Maybe some chopped garlic, and Bob’s your uncle.
Sent from my XT1635-02 using Tapatalk
Oh yes we will.
In the microwave I put the ears in a dish with just a two tablespoons of water, salt, butter and corn oil. Cover with plastic wrap. Depending on how much corn and how well done you want it will take between 5 and 10 minutes plus a few more minutes of sitting time. If the ears are big I break them in half.
Soylent Green is people!
After chopping off the base end of the cob and removing excess silk/husk, stick in microwave on high for 2 minutes per ear plus 1 extra minute. Maybe less if the ears are not real big.
A strangely germanic idea. At least that’s the ethnic group locally who most often express that attitude.