From America’s Test Kitchen For the Best Boiled Corn, Don’t Boil It At All
We really have to get you and MamaZappa together for dinner this Summer. She would live on corn if we let her. ROFL!
As for prep, I am a butter and salt purist myself. I’m usually doing eight or more cobs at a time, so there’s no way to stack them in the microwave that everything gets done properly. So I just boil them in a spaghetti pot for a few minutes. But I think the family favorite is a combo of garlic salt, Penzey fajita seasoning, red pepper flakes, and TruLime, in melted butter. I just melt all that that in a mug in the microwave and pop a pastry brush into it to make spreading easy.
If the corn is fresh and good, I’m a corn purist, and put nothing on it.
If it’s old or overcooked i like salt and butter.
I microwave it these days. Leave the husk on and wrap in a wet paper towel.
It steams and gets it good and hot. Taking it off the hulk and silk come right off and you can get any remaining silk with that hot paper towel.
Then butter and pepper. I should not have salt but sometimes do. You can spin the corn directly on a butter stick and make a glorious mess. Tajin is also excellent ( I know that is salt)
What you should not do is leave it in a pot of water for an hour waiting on the grill to heat up.
It doesn’t seem like the season should start yet. I was at the local produce fair today. It was blueberries, asparagus, strawberries. And I bought kale. People who say they go to farmers markets to save money are lying.
Considering all the mentions of waiting for water to boil, it’s a lot easier with the steaming methods, since you need maybe an inch worth in the pot (if not less). For us, that means 2ish minutes with our electric kettle, onto a burner with the steaming pot and rig already at heat, and 3-4 minutes after it’s perfect.
Granted, if I had to wait for a pot full of water to come to a full boil, I’d also probably be in the microwave faction…
How do you cook multiple ears of corn in less than an inch of water?
-blinks-
Steaming, as I said in the section you quoted. 
Awesome, but I would just use butter and some salt without any seasoning.
90% of the time, my corn is eaten with just butter and salt. But, good lord, sometimes I just want to gild the lily and go full-on elotes with the mayo and/or crema (or sometimes I just use butter), queso fresco or Cotija, lime, chiles. Quite decadent. Perfect for the ho-hum corn I typically get outside of late summer.
Thai style is also quite nice, but I’ve only done it once:
Sorry - I didn’t notice that you said “steaming”.
Remember Big Boy restaurants? Many have closed over the last few decades but they are still alive and well, mostly in Michigan and a couple other states. Their seasoning salt is awesome on corn. If I’m in the mood for more spice I go with Tony Chacere’s. And butter, of course; just rip the paper off the end of a stick and smear it on. I usually bring water to boil, then cut the head, add the cobs, and cover for a few minutes, but now I’m eager to try the microwave methods. Of course, if I’m camping it’s cooked in the husk on the campfire.