Corn on the Cob

1 servings. Figure 1-2 ears per person. Remove husks and silk just before boiling. Boiled: Bring water to a vigorous boil. Drop corn into water. Depending on the size and age of corn, boil 3 to 5 minutes (for crispy), 10 to 15 minutes for tender. My preference is to boil for 5 minutes then move the pot off the heat and let it set for 10 minutes. Serve with butter, salt and pepper. Steamed: Bring water to a vigorous boil. Put steamer basked onto pot. Drop in corn and steam 6 to 15 minutes. Serve with butter, salt and pepper. Roast: Brush corn with butter; sprinkle with salt and pepper. Wrap ears in aluminum foil. Roast over hot coals for 10 to 15 minutes on each side (or in oven for 20 to 30 minutes). Serve. Herbed Roasted: Blend 2 Tablespoons butter; 1/4 teaspoon dried crushed Rosemary and 1/8 teaspoon dried crushed marjoram. Brush butter mixture on corn; wrap each ear in 2 or three leaves of romaine lettuce. Place in a baking dish; cover tightly with foil. Bake at 450 for 25 to 30 minutes. Serve. Double the ingredients for each additional ear.