I find that corn on the cob from local supermarkets is quite good. We shuck it, pull off the silk, put it on a plate with 2T of water and microwave it on high for 5 minutes. You have to let it cool off before you can eat it.

Nero Wolfe's instructions (IIRC) were to bake the corn unhusked, in the hottest possible oven for 45 minutes. I would never do it; it's unthinkable to run a hot oven on a hot summer day.

Cook's Illustrated magazine just had a recipe for country ribs, Spanish style, and we are going to try them today with corn on the cob and fresh tomatoes. "Spanish style" calls for lots of spices from my spice collection.