If you do not have access to grobefruitfarm.com while cooking and need a reminder for these instructions, you can also find them printed at the bottom of the bag that you purchased your corn in from Grobe Fruit Farm.
Boil water in a large pot. Put a single layer of corn in the boiling water. Put a lid on the pot. Set the timer for 5 minute. Remove the corn from the pot and enjoy!
In the Microwave
Place place one unshucked ear of corn on a microwave safe dish. Cook 4 minutes. Cool for 5 minutes before removing husk and silk.
In the Slow Cooker
Husk corn and lightly brush with olive oil. Season with salt and pepper. Add 2/3 cup of water to the bottom of the slow cooker. Add in corn and cover. Cook 3-4 hours on high. Once the corn is bright yellow and hot, stir in butter to taste.
Add water to a pot so that it does not rise above the steamer basket. Place steaming basket and then corn into the pot. Cover the pot and heat on high until the water starts to steam. Cook the corn until the kernels are tender, about 4-6 minutes.
Shuck the corn. Pour water into the pressure cooker and place a trivet on top. Place the corn in the pot, stacking two on top. Cook at high pressure for 2 minutes. Quick-release the pressure. Carefully remove the lid and serve immediately.
Preheat the oven to 375 degrees. Shuck the corn. Place each ear of corn on a piece of of aluminum foil. Place butter in the center and sprinkle with salt and pepper. Tightly wrap and roast directly on the oven rack. Cook until kernels are tender, about 30 minutes. Allow corn to cool for 5 minutes before opening.