The word “maize” is derived from the American Indian word “mahiz”. To this day, Europeans call corn “maize”, and Americans call it “corn”.he key to serving corn on the cob is to buy the freshest possible. When the ear is plucked from the stalk, the natural sugar in it begins a gradual conversion to starch, which makes the corn less sweet and, therefore, less tasty. Look for husks around the ear of corn that are green, plump, tightly wrapped, and free of any obvious insect infestation. Before buying corn, peel back the husk slightly to check for plump, pale, and moist-looking kernels. At home, the green husk and silk are usually removed before cooking. Traditionally, corn on the cob is cooked by placing ears in a pot of boiling water for 4 to 7 minutes or in a vegetable steamer for 4 to 6 minutes. Corn on the cob also can be cooked in a microwave oven. To do so, wrap each husked ear in waxed paper and place on a paper towel. Cook on the highest power setting for 3 to 5 minutes for one ear, 5 to 7 minutes for two ears, and 9 to 12 minutes for four ears. Corn on the cob can be roasted in its husk on the grill or in the oven. (The silk must first be removed, however, and the husk replaced after this is done). Before roasting, soak the ear in water for about 5 minutes. Then place the corn on the grill or in the oven. Cooking times vary but range from 10 to 15 minutes on a hot grill or 20 to 30 minutes in an oven set at 350 degrees F. Avoid corn that is sold in displays exposed to direct sunlight or high temperatures because heat speeds up the process of converting sugar to starch.