Caesar wrote:
> Again, I need your help.
>
> On Friday I am going to my dad's house and we are going to make lunch
> together, using your suggestions for salmon patties.
>
> He just called me and said his buddy dropped off some fresh corn on
> the cob, but my dad does not know how long to boil it. It will be
> probably 2-4 ears of corn. Your suggestions and should one add salt to
> the water.
>
> We are planning on having the salmon patties, cole slaw, fresh corn on
> the cob (lots of butter!) and fresh sliced tomatoes. This should be
> fun!

Aren't you glad you asked here where all the possibilities are given as
gospel even though they differ wildly from one another? So far, the
answers a

How To Cook Corn

1. Boil
10 minutes
3 minutes
3 to 7 minutes, plus 10 minutes sitting in hot water
1 to 2 minutes, max
8 minutes

1a. Steam
4 to 8 minutes, depending on size

2. Nuke
in husk (unknown time or power)
4 to 4.5 minutes in husk (unknown quantity -- perhaps per ear)
remove husk under water, wrap in wax paper, nuke 2 minutes per
ear

3. Grill
in husk after soaking in water (unknown time or heat level)

And the winners, in my no-better-than-anyone-else's-opinion a

"He should try a bite at 2-3 minutes. The cooking time depends very
much on
the variety of corn, as well as its condition, which depends on a
number of
factors which cannot be predicted, or factored into a rigid cooking
formula.
and
"It depends on the type, how old, etc.
White seems to take the least amount of time, where the large, gold
kernels
take longer, IMO."

I agree with the last comment, too. The white corn is some form of
supersweet hybrid, which both retains its sweetness longer after being
picked and cooks to tenderness faster than the traditional yellow corn.
-aem