I was just introduced to microwave-steamed corn on the cob: You take you a still wrapped cob and take off the leaves until there are a few layers still covering it. Stick it on a plate for 3 minutes (5 if you’re doing two at once) and rotate once midway through. Take it out and shuck the rest of the leaves off. Butter and salt. Enjoy.

Honestly, what has been keeping from buying corn from the farmer selling it out of his truck across the street has been the attention and time needed to steam the corn. But this method works wonderfully and the corn is all that hot and tender corn on the cob should be.