It is subjective depending on level of crispness you want so you have to taste test until you get it just like you want. Not everyone wants their corn done to the same level so no set time is possible. Boiling. Do not thaw before cooking. Corn in pot, fill with cool water, turn stove to high until water is boiling, reduce heat to medium and boil for 5 to 10 minutes (varies depending on size of ears and we prefer softer so do 10 min), turn off heat, remove from pot when ready to serve. Microwave - we wrap each frozen ear in a wet paper towel, put on microwave safe plate, cook on high for 5 min depending on size of ear. Taste test and then cook for addition 2-5 mins if necessary. Times vary by size of ears, number of ears, power of microwave, and degree of doneness you want. In our MW we do 2 ears for 8 min. Dave

Thanks guys! Jose Jalapeno was funny. Jalapeno poppers on a stick idea was already taken. Took some out of the freezer last night for my meal of the day & they were so darned hot I could hardly eat the first one. Can't remember what kind of hot peppers I used in the stuffing. My bamboo skewers are not the flimsy things you might be thinking of. Marketed by Farberware and hanging in the kitchen gadget section of my Stuporstore. 100 per pkg, 12" long and 5/32" diameter. Jim, you are right abt roasted corn being better & I need to think that over. I soak mine in saltwater for a few hours and grill still in the husk. When you remove the husk the silk comes with it. Much easier than husking before grilling. Just googled how to clarify butter and now am wondering if cooking the corn right in the butter might be a simple way to do it? That way I could have the corn all cut up ready to be skewered and the butter ready in advance. Pack everything in ice chests. My little off-set firebox smoker might work too. A pan of water under the grid in the smoke chamber, natural lump charcoal and an occasional chunk of mesquite or pecan. Pictures. I sure haven't taken many pictures this year, but you can bet there will be a lot of cameras there. Maybe even the Food Network will show up again. I tend to overthink too much about what should be ordinary tasks. Probably why I'm on blood pressure meds. Thanks again. jt

method of preparing corn is to cook it in the husk over coals. When the coals are ready pick the corn and put it on the grill. The corn can actually go directly on the fire. The moisture in the husks keeps it from burning. Keep an eye on the husks, turning frequently. When the husks get brown, before they start to burn, the corn will be done. Pull back the husks, this is a little hot on the fingers but it is a good time to show off. Hand the ears around with the husk as handle. It cools in the air shortly after you have burned your fingers. We serve this with a stick of butter to rub the corn across. Sweet corn can be frozen on or off the cob and canned. It can also be dried.

Thanks very much for the explanations and recommendations. Not that I didn't have anything better to do (actually I didn't!), I spent last night cutting those pieces of cobs into "smaller than bite-sized pieces". I was surprised at the sharpness of my old garden shears. Hopefully, they'll decompose much faster. Didn't realize that the cobs are considered a 'brown' (carbon source). Am assuming that the stalk and leaves, however, are a 'green'. Lest I mislead you, I'm digging my kitchen scraps into areas that I haven't planted in. It's only been supporting grass!! I've removed the grass and am trying to do what I can to improve the soil preparatory to planting next spring. Given the above situation, what would you do: in the compost pile or into the ground? (Sorry klem1, I guess I'm just a nitpicker. LOL)