Choose only cobs on which the kernels are a pale yellow; if they are a bright yellow they are likely to be over-ripe and hard. When pressed, the kernels should exude a milky liquid. Check also that the kernels go right to the tip of the cob and do not finish half-way up.
Corn should not be stored and should be cooked as quickly as possible.
Peel off the green husks of corn and reserve some of them if boiling the cobs. Take off the silks (threads), and trim the base end. To remove the kernels from the cob, use a sharp knife, and cut off the kernels in long strips from the centre to one end, then from the centre to the other end. Any flesh and juice which remains on the cob can also be scraped off.
Place the cobs or kernels in the top of a steamer over a pan of boiling water and steam for 10 - 15 minutes for cobs, or 5 - 10 minutes for kernels.
Put the cobs into a roasting tin and just cover with milk. Bake in a fairly hot oven, 190°C, Gas 5, for 35 minutes or until a kernel can easily be removed from the cob. Drain the cobs, toss in melted butter, and place under a hot grill for 2-3 minutes before serving, seasoned with salt and pepper.
For 6 cobs, melt 50 g butter in a roasting tin. Roll the cobs in this so that they are lightly coated with butter. Roast in a fairly hot oven, 190°C, Gas 5, for about 20 minutes, turning them frequently, until a kernel can easily be removed from the cob. Season with salt and pepper and serve with the butter in which they have been cooked.