Corn on the Cob: Fast, easy, & No Mess!

Categories: 30 Minutes or Less | Healthy | Ingredients | Kid-Friendly | Lunch Ideas | Mains & Sides | Side Dish | Top Picks | Traditional | Vegetable

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[19 May 2012 | By | 0 Comment(s) ]
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My sister in law turned me on to this technique a few months ago, and I’ve used it twice since then.  I don’t think I’ll ever go back to my old method of doing corn on the cob!

I love corn, but I hate all the mess and hassle.  I’ve always boiled my corn, but it’s such a pain to heat up the giant pot of water–it takes time.  And I HATE shucking corn.  It’s messy, and it gets silks everywhere, and i never feel like I get all the silks off.

So, this is the perfect solution.  Wait for it…. The Microwave!  Seriously.

But before you cook it, you have to buy it.

How to Pick Good Corn

Really, the key to good corn on the cob is FRESH corn.  The best trick I know for determining whether corn is fresh enough is pull the husk down enough to see the first kernels.  Use a fingernail to pierce a kernal.  A bit of juice should squirt out.  If you don’t get a nice spurt, then skip it!

Found some good ones?  Buy and use asap.

Microwaved Corn on the Cob

So we got our corn home.  Just leave the corn inside the husks.  It’s a perfect package for steaming in the microwave.  Put 3 ears of corn in the microwave.  Microwave on high for about 6 minutes (I have a pretty high powered on built in one, I think 1500 w, if yours isn’t that powerful, you may need to go a few minutes longer.)

Take out the corn (use potholders or oven gloves!) and chop off the stalk end about 1/2 inch in. (see photo above)  You’re cutting off maybe the first row of kernels.

Then hold on to the silk end, and squeeze the corn out of the husk.  With luck, the entire ear comes out silk free and perfectly cooked!  If it doesn’t squeeze out easily, just peel off the husks, and you’ll still get a lovely silk free ear.

Top with butter / salt & pepper, or whatever your favorite corn toppings!

 

 

 

Submitted by: Dot | http://dabbled.org | More by

I'm sorta a crafty nerdy cook, who is layered... like pie.
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