We really like corn on the cob. But boiling up a huge pot of water to boil the corn heats up our place. Here are two other options:
How to Microwave on the Cob: Place corn one at a time (in the husk, untrimmed) in a microwave-safe dish. Microwave on High for 5 minutes. Use a towel or wear gloves to transfer the corn to a cutting board. Use a sharp knife to cut off the stem end, including the first row of kernels. Make sure you cut all the way through the husk. Using a towel (or wearing gloves), grasp the ear of corn from the top end and shake the ear. The cooked corn will slip right out of the husk, completely free of silks.
The microwave option, above probably works just fine for two people, but it does take awhile if you do only one ear at a time. Next time I'll try zapping the corn longer but doing 3 or 4 ears at the same time.
Or if you have an outdoor barbecue, this might be better (aside from the fact that just going in and out to our balcony lets zillions of BTUs into our cooler, air-conditioned place).
How to Grill Corn on the Cob: Lightly brush husked corn with olive oil. Place on a grill preheated to medium-high and grill, turning occasionally, until the kernels are lightly browned and charred in spots, 6 to 10 minutes. Keep in mind that smaller kernels cook more quickly. [EE: so put those ends of the cobs over the cooler parts of the bbq]