Except in the summer. Oh, no, in the summer, our microwave gets used a lot.
Once you have a dozen or so in the freezer, you can make a really lovely stock to use in soups (or a risotto, or anything else you use stocks for!) like in this one, my shrimp and corn chowder. The stock is rich in corn flavor and a really nice flavor of summer during the long winter months! Never too early to start stocking up!
2-6 ears of corn on the cob
You can add 1 Tbs of water if you want, but I've done it with no water, and it works out fine, too. I usually add in about 1 Tbs of water, just to make sure everything gets good and steamy in the microwave. Cover with plastic wrap, tightly, and microwave for 10 minutes.
After the microwave dings, to tell you that your corn is finished, just let it hang out in the microwave for another 5 minutes. Carefully take the plastic wrap off (there will be steam!), and you will see perfectly cooked corn. This corn is so perfectly cooked every time, I rarely even put butter on mine. I just love the pure sweet taste of summer ripe corn on the cob! And don't forget to save those cobs!