Thanks to Tyler Florence on foodnetwork.com for providing me with the best way to cook corn on the cob. I have always had problems with boiling corn on the cob, and now I will not have problems with it any longer. No husking beforehand, no waiting for an hour for a big pot of water to boil, no splashing, or worrying about how long exactly to cook the corn. Now, I take the corn, in the husk, place it in a preheated oven set to 350° right onto the rack, and roast for 30 minutes. What comes out of the oven is wonderful, delicious, roasted corn! Each person can shuck their own corn, prepare it the way they want to eat it, and all can enjoy this delightful, yellow summer harvest.