On Thu, 26 Aug 2010 15:24:10 -0700, Dan Abel wrote:

> In article
> >,
> ImStillMags > wrote:
>
>> On Aug 26, 10:25*am, Roy > wrote:
>>
>>> ==
>>> I certainly cook it longer that two minutes...more like ten.
>>> ==- Hide quoted text -
>>>
>>> - Show quoted text -
>>
>> If it's really good, really sweet, really fresh right off the stalk
>> corn, why cook it at all???
>
> The butter doesn't stay melted unless the corn is at least warm.
>
> :-)

exactly. or melt in the first place.

your pal,
blake