To steam: Remove shucks and silk. Trim stem ends. Arrange ears on a rack and steam in a double boiler about 8 to 10 minutes or until tender. Or, stand ears in a tall pot with 1 inch of water in the bottom of the pot. Cover the pot with a tight-fitting lid and steam the corn for 5 minutes.
To microwave: Place the ears of corn, still in the shucks, in a single layer in the microwave. Microwave on high for a period equal to 2 minutes times the number of ears, turning the ears halfway through cooking. Allow corn to rest several minutes before removing the shucks and silk.
To boil: Remove shucks and silk. Trim stem ends. Carefully place ears in a large pot of boiling water. Cook 2 to 4 minutes or until the kernels are tender.
To grill: Turn back the inner shucks and remove the silk. Sprinkle each ear with 2 tablespoons of water and nonfat seasonings such as salt, pepper, or herbs. Replace shucks and tie them shut. (Cooking corn in the shucks gives it an earthy, grassy flavor.) Place ears on a hot grill, turning often for 20 to 30 minutes. You can also remove the shucks and silk and wrap the ears in double-folded, heavy-duty aluminum foil. Before wrapping, sprinkle each ear with 2 tablespoons water and seasonings such as salt, pepper, or herbs. Twist the ends of the foil. Cook, turning once, about 10 to 15 minutes until done.