Boil corn in water: Bring a large pot of salted water to a boil; add shucked corn (or corn on the cob); boil 3–5 minutes for fresh kernels or 6–10 minutes for cobs; drain and serve.
Steam corn: Place corn in a steamer basket over simmering water; cover; steam 5–8 minutes for kernels or 8–12 minutes for cobs; season and serve.
Roast corn in the oven: Preheat to 425°F (220°C); place shucked corn or corn on the cob on a baking sheet; drizzle with oil, salt, and pepper; roast 15–25 minutes for kernels or 25–35 minutes for cobs; broil 1–3 minutes if desired.
Grill corn: Preheat grill to medium-high; brush corn with oil and season; grill 10–15 minutes total, turning occasionally; for cobs, cook until charred and tender; serve with butter and seasoning.
Sauté corn: Heat a skillet with oil or butter over medium-high; add corn kernels; cook 5–8 minutes, stirring, until lightly browned; season and serve.
Microwave corn: Place corn in a microwave-safe dish with a splash of water; cover; microwave 3–5 minutes for kernels or 4–7 minutes for cobs (turn halfway); drain and season.
Thaw frozen corn: Microwave or thaw in the refrigerator before cooking if needed; cook per the method above.
Seasoning ideas: Butter, salt, black pepper, garlic powder, chili powder, lime juice, cotija/parmigiano, herbs.