When corn is available at every farmers’ market, and you buy it regularly, you’re probably spending a lot of time shucking it and wondering whether there’s a better way. As it turns out, there is. When you microwave corn and shake it out of its husk, it comes out perfectly cooked and clean: no silk. We adore this method for various reasons, including its simplicity, lack of mess, and wonderful, soft corn.
How to Pick the Best Corn on the Cob
Choosing a decent ear of corn, whether at the grocery store or a farm stand, may take a lot of work, especially since peeling aside the husk to inspect the inside is considered impolite. Instead, look for ears that feel substantial for their size and bright, fresh, and firmly packed husks. Avoid husks that appear to be dried. You don’t want it if the silk from the top is dried and very dark brown or, worse: slimy.
How to Cook Corn on the Cob in the Microwave
This cooking method on the cob works because the microwave’s magnetron agitates the water molecules inside the corn, creating heat that eventually transforms into steam. The steam from the kernels will drive the silk and husk away from the cob, allowing them to glide off easily. You get appropriately steamed corn with no husk or silk.
- Gather Your Tools
A cutting board, serrated knife, towel or oven mitt, and microwave are all you need.
- Microwave on High
Microwave the ear directly on the microwave’s turntable for 3 minutes on high.
- Cut the Tip off the Cob
On a cutting board, place the entire ear of corn. Then, with the serrated knife, saw off the ear’s pointed tip (approximately 1/2 inch from the end) while holding the ear stable in one hand with a side towel (remember, it’s hot!).
- Separate the Husk and Silk
Grasp the hot corn in the towel or oven mitt and shake it firmly, pointed side down, until it is free of its husk and silk. And just like that, you have perfectly cooked corn. Eat it immediately, or shave it off the cob and use it in one of our fresh corn recipes.
Recipe for Corn on the Cob
- 1/2 tiny seeded poblano chile pepper
- 3 tsp extra virgin olive oil
- Kosher salt is kosher salt.
- 1 cup fresh corn kernels (from 2 ears) or 1 cup thawed frozen corn
- 1 seeded and sliced tiny jalapeño pepper
- 2 tbsp fresh cilantro, chopped
- 2 tbsp. Chopped red onion
- 2 tbsp freshly squeezed lime juice
- 1 teaspoon of sugar
- Preheat the grill to medium-high heat. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, for 5 minutes or until browned but still firm. Allow cooling slightly before peeling and finely chopping.
- Bring a small pot of salted water to a boil if using fresh corn. Cook until the corn is soft, 2 to 3 minutes; drain.
- In a mixing dish, combine the corn (if using frozen), poblano, jalapeño, cilantro, and red onion. Combine 2 teaspoons of olive oil, lime juice, sugar, and 1/2 teaspoon salt in a mixing bowl.
Learn more: 11 Things You Should Never Put in the Microwave