I never knew I’d been cooking corn on the cob the hard way until I toured Long & Scott Farms. (They have a great corn maze to explore if you are ever in the area.)
Previously, I’d pat myself on the back when I shucked the corn in the grocery store, instead of at my house, thereby reducing the amount of mess I’d have later. Then, I’d boil the corn.
Important lessons learned:
1) It’s best to store corn in the husk in a cool place or the refrigerator until you are ready to cook it.
2) After microwaving corn in the husk, the husk and silk will slide right off the corn. The corn cooks in its own juices and is tender crisp. And, it only takes a few minutes to cook.
See…no silk, except for a little teeny, tiny piece.
Follow these easy steps…you won’t believe how easy it is.
1. Leave the corn with the husks completely in tack. You can trim the fuzzy end a little though.
2. Place the corn on a microwave-safe plate and microwave according to the following guidelines:
- 1 ear – 2 minutes
- 2 ears – 4 minutes
- 3 ears – 5 minutes
- 4 ears – 6 minutes
3. Allow the corn to sit after cooking for about 5 minutes. Note: The corn will be very hot when the corn finishes cooking.
4. Cut about 1 inch off of the end of the corn that has a stub. Don’t cut the end with the silk showing.
5. Grab the end of the corn with the silk and pull it away. Sometimes it takes a few tries to get things moving. If you are having difficulty, try holding the end with the silk in one hand and using the other hand to rock the corn a bit.
Enjoy corn in a favorite recipe, with a pat of butter…or fresh and hot. It’s hard to beat fresh, sweet corn!