Corn on the cob - best way to cook?

[WhyNot]

@Oslo Ostragoth

No hands-on research, but I found 2 sources that say 1 US tsp = 60 drops.

Well, it largely depends on the size of the dropper! I use a dropper which is indeed near 60 drops to a tsp. But I was basing my answer on this site, which seemed a little more authoritative.

[Available_Jones]

@ouryL

(snip)…Bake in slow oven for hour. Voila!!

What temperature exactly is a “slow” oven? 200 degrees F? 300 degrees F?

[Acsenray]

@acsenray

The best way to cook corn on the cob is without any water or milk at all. Remove the husk and roast it over an open flame or shove it directly into hot charcoal. You know it’s done when most of the kernels are dark yellow and a few of them are varying shades of brown, maybe even one or two black. The darker kernels will be nice and chewy. Then you can put butter and salt on it. However, if you want it to taste even better, substitute fresh lime juice or mustard seed oil for the butter.

The Things to Put on Corn on the Cob thread reminded me of this one from a few weeks ago.

If you don’t have a fire or hot coals, you can cook your cob directly over a burner on your stovetop, whether gas or electric. Of course, this method requires care.