Most recommendations for cooking corn on the cob suggest putting it in boiling water for 10 minutes. I find this very undesirable for a number of reasons

• it takes a long time to boil the required water
• takes too much of the flavour out
• the water is wasted
• so much energy is wasted

so I cut them in half and place them upright in a tiny amount of water - about 1mm depth - in a covered saucepan for 10 mins, making sure the water at the bottom is gently simmering. The result?

• takes little time to cook in total - 10 mins for the corn, 2 mins for the water
• can use the water to favour
• barely uses energy once the water is boiled and the saucepan is covered.
• the corn is juicy and delicious retaining its maximum flavour

Now I seriously doubt I'm some sort of culinary genius that has invented a new way of cooking corn, but I've never come across this method, so maybe there are more modern methods?