Description
I’ve made corn this way several times now, just to make sure it really works, and yes, it does. The best part is that when you squeeze the cooked corn out of the husk, the leaves and those pesky little corn hairs slide right off.
Ingredients
Units
Scale
- 1 to 2 ears of fresh corn on the cob
- 1/4 cup water
Instructions
- Cut off the very top, pointy end of 1 to 2 ears of fresh corn on the cob. You don’t need to remove the husks or silk first. That’s the whole point of this little trick.
- Place 1/4 cup water in a microwave-safe bowl.
- Add 1 to 2 ears of fresh corn on the cob, still in their husks, and cover the bowl with a microwave-safe lid. The water helps create steam while the corn cooks.
- Microwave 2 ears of fresh corn on the cob for approximately 4 to 5 minutes, or 1 ear of fresh corn on the cob for about 2 minutes. The exact time will depend on the size of your corn, how many ears you’re cooking at once, and the strength of your microwave.
- Don’t overcook the corn. If it needs more time, add another 30 seconds and check again. You can always cook it a little longer, but you can’t undo overcooked corn.
- Carefully remove the bowl from the microwave and let the corn cool for a few minutes. It needs to be warm enough to handle, but you definitely don’t want to burn your hands.
- Hold 1 ear of fresh corn on the cob at the pointy end you cut off. Give the husk a gentle squeeze and push from that end. The cooked corn should slide out, leaving the husk and most, if not all, of the corn silk behind. Give the cob a quick check and remove any stray silk that might still be hanging around.
- Serve the hot corn straight away with your favourite toppings. I like butter and a little salt, but that’s entirely up to you.
Notes
Prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
