I just wanted to send a huge THANK YOU to PapaLarry, DickY & SkyGuy. I cooked my sweet corn in the microwave according to your instructions, and it came out perfectly! There wasn't one single silk on the corn & it tasted great! Thank you!
As a Thank You, here's a tip for freezing corn on the cob:
Years ago, when we lived out in the country and had a very large garden, I was blanching cobs of corn for the freezer according to the Ball Blue Book instructions. I had shucked 100 ears...I had all the ears separated according to diameter... I had the ice bath ready... I had the pot of water boiling on the hottest day of the year...
Harry the Farmer stopped by and asked me why on earth I was going to all that trouble. He thought I was nuts! Harry said the best way to freeze corn on the cob was to just put it in a paper bag, like the kind you get at the grocery store. (It couldn't possibly work. It would taste terrible. The Blue Book said I HAD to blanch the corn or it would rot or become poisonous or something). I tried it with a few unhusked ears, and let me tell you we were delighted with the corn in February! It tasted just-picked!
Here's how you do it: Keep the corn in the husks, lay out about 6 ears so the bag stays flat, fold over and seal the top of the bag (I use staples) and that's it! Just layer the flat bags of corn in the freezer and you're done.
I couldn't believe it could be that easy, but it works. You can have corn on the cob in February that tastes as good as the corn in July. You have to let it thaw before you cook it, but it's deelicious! It's MUCH better than the frozen corn on the cob you buy at the grocery store. Once I tried Harry's way I was hooked. I have done our corn this way for about 25 years, and it always comes out great. Give it a try. You'll be surprised at how good it tastes.