Want some warm, crisp, juicy corn on the cob right away? There's a very easy way to prepare corn on the cob without boiling a big pot of water or firing up the grill; you can just microwave it. Leaving the husk on the corn traps steam against the kernels, cooking it quickly and easily without sacrificing any nutrients or dirtying a pot. See Step 1 to learn how to do it.
Steps
Microwaving Corn in the Husk
- Pick out fresh corn that hasn't been husked. You'll find fresh ears of corn with the husk on in grocery stores during the summer. You can also try a farmer's market or even grow your own if you're ambitious. No matter where you get your corn, just make sure each ear still has the husk around it and that it's perfectly ripe. Here's how you can tell whether it's ready to eat:
- Look for corn with tassels, or strings, that are brown and sticky instead of dry and yellow. Brown, sticky tassels means the corn is ripe.[1]
- Squeeze the ear gently to feel the kernels through the husk. They should feel plump and firm, but not hard as little pebbles.
- Try to buy only what you can eat within a few days, and keep it refrigerated so that the sugar in the corn kernels doesn't have time to get too starchy.[2] If you have too much corn on hand after a harvest, you can always freeze it.
- Trim the corn. Don't remove the husk, but trim the ends to make sure that the corn ears will fit in the microwave. Remove any very loose or dry leaves. Snip off excess silk. You may also want to take a damp paper towel and wipe dirt from the leaves.
- Place the ears in the microwave. Most microwaves will fit up to three ears at at time. If you have a very large microwave, you might be able to fit a few more. In order to ensure that the corn cooks evenly, each ear should be near the center of the microwave without touching the other ears.
- To ensure even exposure and heating of each ear, arrange the ears in a triangle for three ears, or a square for four ears.
- Make sure the ears are not touching each other. Don't pile them up or let them overlap, or you'll have undercooked corn.
- Microwave the corn. Microwave the corn on high for three to five minutes, depending on how many ears you have. If you have just one ear, start with three, and if you have up to four ears, cook them for five minutes.
- If you're cooking several ears at once, you can stop the cooking halfway through and turn the ears over to make sure they cook evenly.
- Depending on the size of the corn, you can factor in two to four minutes cooking time per ear.
- Remove the corn from the microwave and let it rest. Allow the corn to sit in its husk for a minute or so to distribute its heat and continue to cook. The husk contains little water, so it will remain cool.
- Check for doneness by peeling back the husk and feeling or even nibbling a few kernels to test the temperature and the springiness of the kernels. Lay the husk back down and return it to the microwave to cook longer if necessary.
- If the corn is scorched or mushy, it's overcooked – use less time in the future.
- Remove the husk and silk. The corn ear and its dense, watery stalk will be hot after cooking, staying hot inside the husk. Peel the corn carefully so as to avoid burning yourself. The husk and silk will come right off.
- Dress your corn. Roll it in butter and season it with salt and pepper if you like. Allow it to cool before eating.
- Microwaved corn is fresh and delicious; it can be eaten with your hands or using special corn cob tools.
- Alternatively, you can remove the kernels for a side dish or to use in another recipe. Stand the corn on its end and run a knife down the sides to remove the kernels.
Microwaving Shucked Corn
- Shuck the corn. Pull the entire depth of leaves and corn under them off at once, as if peeling a banana rather than an onion. They will stay together for neat disposal. Pick off the individual strands of silk that remain stuck to the corn.
- Don't dispose of the husk and silk in a garbage disposal, since they're too fibrous. Throw them in the trash or compost them.
- Leave the stem on for a handle, albeit one that will heat up when cooked, or tear it off with the husk.
- Cover the corn. You may cover the corn with a wet paper towel or put it in a dish with a microwave safe lid. Add a teaspoon of water to the dish to prevent the corn from drying as it cooks.
- At this stage you can add flavors or toppings that will cook right into the corn. Try shredded cheese, lemon or lime juice, or any number of spices.
- You can soak the paper towel with liquid flavorings like lemon or lime juice to gently enhance the flavor of the corn without making a mess.
- Microwave the corn. Arrange the ears in a single layer with space between the cobs for even cooking. Microwave the corn on high for up to five minutes, depending on how many ears you're cooking. Each ear requires two to four minutes of cooking time, with more time added if you're microwaving several ears of corn.
- Remove the corn from the microwave and let it cool. Season it with butter, salt and pepper, or sprinkle some grated cheddar or cotija cheese across its surface.
Video
Tips
- Heat mitts, especially the only-moderately-insulating but dirt-proof and waterproof silicone kind, are great for peeling hot corn.
- Unwrap just the end of a stick of butter and use it like a pen on hot corn. Apply it to one side along the length of the corn and it'll trickle into all the crevices.
- If the corn wasn't fully wrapped in its husk when you bought it, peel and rinse it to clean it.
- Try this to easily remove corn silk: cook with the husk on and then when complete, make a circular cut around the cob at the base. Pull the husk off from the top and all the hairs will come off!
- If you are the type that prefer to wait to have your corn after eating your meal, wrap the corn in a clean kitchen towel with the husk on. This will keep the corn warm and moist until you are ready to eat it.
Warnings
- Wait for a little while prior to taking a bite of the corn when it comes out of the microwave. It will be extremely hot.
- If you use little "corn holder" handles in the ends of the corn to keep your fingers cool, don't put metal ones into the microwave.
Things You'll Need
- Microwave
- Plate
- Paper towel (optional)
- Knife and cutting board
Related wikiHows
- How to Eat Corn on the Cob
- How to Make Corn Fritters
- How to Make Corn Salad
- How to Freeze Corn
- How to Make Creamy Corn Chowder
- How to Make Barbecued Corn Salsa
- How to Make Firemans Corn on the Grill
- How to Cook Corn Without Shucking
Sources and Citations
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from How to of the Day http://ift.tt/12UuqrC
via Peter
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