I suppose chances are you know this already, but I ran across the easiest method for cooking corn on the cob (if you have a microwave) and it worked so well I thought I'd post it. First of all, I didn't want to heat up the kitchen by boiling a big pot of water. Nor did I want to stand over a hot grill, even though grilling an ear of corn makes them crazy tasty. So here's what I did and it worked perfectly.
FRESH CORN ON THE COB (MICROWAVE)
Cook fresh corn on the cob in microwave with husks and silk intact. They will cook in their own natural moisture.
Place on paper towel. Turn ears over and rearrange after 1/2 cooking time.
Cooking Timetable:
1 ear - 1 1/2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes.
When ears are hot to the touch, remove and wrap in kitchen towel or foil.
Let stand at least 5 minutes. Remove husks and silk (which is easier than when cold) and serve.
So good!
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2 comments:
Yum!
My mom is a big fan of microwaved corn on the cob, and I'm surprised at how much I like it.
Last week I picked up some fresh corn off a Nebraska truck while on my way to Wyoming. Unfortunately, we didn't include the corn in that night's dinner, and I never tried it. Oh well.
In Garrison Keillor's short story "Chicken," he talks about his family's annual day of chicken slaughtering (which involves lots of boiled water). For whatever reason, they end the day not eating chicken, but instead eating fresh corn.
I once read that the most "purist" corn eaters don't pull the corn off the stalk until the water is at a full boil.
As for me, the nuker method seems just fine.
Shucks...we've been microwaving corn on the cob since first hearing about it at a roadside corn truck in Maryland, circa '92.
The recipe from that fellow shopper at the truck differs slightly from DBP's.
Specifically, there's no turning necessary and no wrapping in foil or dish cloth.
Here's the recipe:
- Stick intact corn in microwave, zap on high 2 minutes/ear.
It will seriously burn you, so be careful shucking. Sometimes I run it under cool water so I can shuck it. Or, easier still, just leave the ear/s in the microwave while fixing the rest of supper, then shuck it after it's cooled a bit.
- Serve with real butter and salt to taste.
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