I bring a pot of water to the boil. Add the cobs and cook until a knife can be intersted easily and the cob drops off the knife (usually about 10 mins)
I cook it the same as Sibton and Vodka. The fresher the corn the sweeter it will be and a butter mixed wth chopped red chilli, lime juice & zest and finely chopped coriander is lovely with corn.
I agree with sibton.
Bring a pan of water up to the boil, put in the corn and they take a max of 10 mins.
A trick we learned was to thickly butter a slice of bread put the cob in the middle of the bread and bring the sides up, to enclose the cob, turn it twice and it will be perfectly buttered. Far better than messing with a knife.
As as aside I spotted Wasabi infused dark chocolote the other day, I was intrigued. I'm hopin that Sunny 'Wasabi Peas' Dave will try it out and report back.....
Vodka - I have an amazing amount of wasabi in the house, both prepared and powder. Do I just make a basic custard and add x amount of wasabi? Bung in machine and churn?