I have an advantage because my father cooked commercially for many years. The disadvantage is that it's carb-heavy Italian food and he doesn't really get portion sizes when he's cooking off the top of his head.
Put in microwave for 4 minutes times the number of corn
Take corn out of microwave, cut the base and slide the corn cobs out of the husk
Apply fat of your choosing
Now you have a side dish for most meals, you can char it, or slice off the corn as an ingredient in other dishes.
If planning is an issue, you can make a big batch of soup or something (fry spices and onion in pot, then add ingredients, water and stock) and freeze it in smaller portions