The majority of America's corn-producing states are in the Great Plains, where weather dictates the optimal planting season. The Corn Planting Guide produced by Iowa State University Extension office states that the best crop yields are planted between April 20 and May 5 each year. Because the availability is so limited, many people freeze corn on the cob during the summer, so that they can enjoy it all year long. If frozen and reheated correctly, the flavor of frozen corn on the cob rivals that of fresh.
Bring 2 qt. of water to a boil and add salt.
Carefully set the steaming insert into the stockpot. Place the corn into the steaming insert and cover it.
Cook the ears of corn for 4 to 5 minutes without turning them. Remove them from the pan and serve them hot.
Add four frozen ears of corn and 1/4 cup of water to a microwave-safe baking dish.
Cover the dish in plastic wrap and microwave the corn for 8 to 10 minutes on high.
Carefully unwrap the dish and transfer the corn to a serving plate.
Tear off four sheets of paper towels. Roll a corn cob in a paper towel halfway, tuck in the edges and finish rolling the ear of corn. Repeat this with the other ears of corn.
Hold the wrapped ears of corn under a stream of cold tap water. Run your hands down the ears of corn and squeeze off any excess water.
Place the ears of corn in the microwave and cook them for 8 to 10 minutes on high.
Carefully unwrap each ear of corn and transfer it to a serving plate.
Be careful when working around steam. When plastic wrap is removed or pans are uncovered, the plume of hot vapor can easily burn your skin.