Boil: Add shucked corn ears to enough boiling water to cover them; cook 5 to 7 minutes. If corn is cut from the cob, add to a small amount of boiling water in a saucepan, cover, cook for 4 minutes, drain and serve.
Microwave: Place up to four ears of corn still in the husk in the microwave. If the corn is husked, place in a microwave-safe dish with 2 Tablespoons of water and cover with a lid. Microwave on high 3 to 6 minutes depending on number of ears and doneness desired. For cut corn, add 1 Tablespoon of water per cup of corn to a microwave safe dish. Cook on high for 4 to 5 minutes.
Roast: Brush each ear with melted margarine and wrap in aluminum foil. Place on grill or in a preheated 350 degree oven. Roast 20 to 30 minutes, turning once.
Sauté: Add raw cut corn to a skillet with a small amount of margarine. Cook and stir over medium-high heat for 5 to 7 minutes.
❁ Canned or frozen corn cooks quickly by boiling or microwave. Just heat to serving temperature.