Refuse to believe

I refuse to believe that this is the best corn on the cob I could ever have. I don't like hyperbole in instances where people are listening and believing. Play it straight - this is very good corn on the cob.

But the real reason I'm cooking this rant is that people need to know that the microwave is the superior vessel for heating delicious corn on the cob (provided you're cooking fresh good corn).

Yes. I said it. The microwave. For two reasons.

People sometimes act like the microwave is some dangerous magical box wherein airborne radioactive chemical waves heat your food with zaps and beeping. It's really just a device producing radio waves that fly through the air and wiggle the water molecules they find in food. I like to think about it like water molecules turning on some music and dancing their bonds off, working up some heat. But back to corn on the cob... Corn on the cob is often boiled, which dilutes the flavor a bit, don't you think? (If not, taste the corn water after cooking.) Microwaving, on the other hand, seems to seal in the inherent corn flavor because the kernels are heating up within themselves and steaming inside the husks.

The microwave is also vastly simpler than any other way of cooking corn. You just take off the outermost leaves of the corn cob, chop the ends down so the corn can rotate in the microwave, microwave normally for 2 minutes, let rest, touch, if not pretty warm microwave for another minute. Total time will depend on your microwave and the amount of corn you have in there (I've done up to 2 at a time). When cool enough to handle you just peel it, butter and salt it, and eat it.

I'm still debating if fresh black pepper belongs on fresh hot corn, and I'm leaning yes.