There are many ways to prepare corn on the cob; here are two of them.  The first is baked and the second is boiled.  I typically bake the corn if I’m making something that is baked as well because it’s easy to throw in the oven when it’s already on.  Boiling corn on the cob is a very quick and easy way to go.  Last time I made boiled corn I served it with leftover chicken, so it was convenient to make it quickly.

Parsley Parm Corn

Ingredients:
1 Ear of corn
1 Tbsp butter or margarine
1 tsp chopped parsley
1-2 Tbsp grated parmesan cheese
Salt & Pepper

Mix butter, parsley, salt and pepper together in a small bowl.  Remove husks and silks from the corn.  Spread butter mixture on corn cob, wrap in foil and bake 30 minutes at 400°F

Boiled Corn

Ingredients:
1 ear of corn
Butter
Salt & Pepper

Bring a large pot of water to a boil. Remove husks and silks from corn. Carefully place corn in boiling water and cover pot. Boil for 10 minutes.  Remove corn from water with tongs, spread on butter and season with salt & pepper.