Select fresh corn cobs and remove husks and silk
Cut cobs into 1–2 inch “cobbettes” pieces (or leave whole if preferred)
Rinse cobbettes and pat dry
Boil method
Bring a large pot of salted water to a boil
Add cobbettes and boil until crisp-tender, 3–6 minutes
Drain and serve
Steam method
Add 1–2 inches of water to a steamer pot
Bring water to a simmer
Place cobbettes in steamer basket
Steam until crisp-tender, 4–7 minutes
Serve after draining
Roast method (oven)
Preheat oven to 425°F / 220°C
Toss cobbettes with oil, salt, and pepper (optional: paprika or garlic powder)
Spread in a single layer on a baking sheet
Roast 15–25 minutes, turning once, until browned and tender
Serve
Grill method
Preheat grill to medium-high heat
Brush cobbettes with oil and season
Grill 8–12 minutes total, turning occasionally, until charred and tender
Serve
Microwave method
Place cobbettes in a microwave-safe dish with a splash of water
Cover with a microwave-safe lid or damp paper towel
Microwave on high 3–5 minutes, then check tenderness
Microwave in additional 30–60 second increments if needed
Drain excess water and serve
Seasoning ideas (choose any)
Butter, salt, and black pepper
Olive oil, salt, chili powder, and lime juice
Garlic butter (butter + minced garlic + parsley)
Parmesan and black pepper
Tajín or smoked paprika