Husk corn. Cook corn as desired. Spread with butter or margarine; sprinkle with salt.
<P><b> Corn Cooking Guide</b></P>
<P><b>To Grill:</b> Wrap each ear in aluminum foil. Grill 4 to 5 inches from medium heat about 20 minutes or until tender.</P>
<P><b> To Microwave:</b> Place corn in microwavable dish with water (1/4 cup per 4 ears). Cover and microwave on High 6 to 8 minutes for 4 ears or until tender. Let stand 2 minutes; drain. Or wrap each ear in waxed paper, place on paper towel and microwave 2 to 3 minutes per ear. Corn can be microwaved without husking; be very careful when removing husk to avoid steam burns.</P>
<P><b> To Steam:</b> Place steamer basket in 1/2 inch water in saucepan or skillet (water should not touch bottom of basket). Place ears in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 5 to 7 minutes for 4 ears or until tender.</P>