Firmly grab the other end of the ear with the silk, and start to pull it away from the side you just cut. The husk and the silk should slide right off of the cob, leaving the cob with nothing but juicy kernels. Now you can toss those husks and silks or do something creative with 'em— apparently you can even make tea with corn silks.
If your husks are already shucked, you can follow the same instructions as above—but since there won't be a husk for them to steam inside of, you'll want to wrap these cobs in a damp paper towel before starting with the first step. So you know how to microwave corn on the cob—now how do you get the kernels off for your salad?
Don' won' ya ta burn dem little tootsies. Butter it up an' salt an' peppa an' you is gon' be a heaven!
Read More. Most helpful critical review naples Rating: 3 stars. Since microwave ovens vary in wattage, the directed cooking time is not necessarily accurate. Saving a few minutes by not having to put a kettle of water on the stove was not worth the guesswork of knowing when the corn was done.
I didn't find this method any easier and, frankly, I still prefer cooking the corn for a few minutes in boiling water with a little sugar added. Reviews: Most Helpful. This is a fantastic, easy way to enjoy corn on the cob. I generally microwave 2 minutes, on high, per cob. It is fast, simple, and tastes the same as boiled corn. Be sure to wrap in the damp paper towels as this helps steam the corn. Dave W. We've always boiled our corn on the cob, however after reading other reviewers comments here, I convinced my wife to let me microwave them this time.
She was sceptical at first, but we both agree now that microwaving brought out better taste in the corn. We microwaved two at a time for minutes, turned them over, and did them for another mins.
If you're doing more than two cobs, leave them to continue to steam in their husks until they're all done. Then remove the husk and serve. The corn will stay quite warm in their husks, so wait to shuck them until just before serving.
If you purchase pre-shucked corn at the grocery store, you can still take advantage of the microwave. Simply wrap a wet paper towel around each ear of corn. Place on a microwave safe plate, and cook in the microwave for 3 to 5 minutes, depending on the amount of corn you are heating. Be sure to keep in mind that the power of your microwave and size of the corn will impact the cook time. Whether you are heating the corn shucked or un-shucked test one ear out in your microwave it won't take but 2 to 3 minutes to be sure you get the timing right.
By Patricia S York July 24, Two or three can be cooked for four and a half minutes. If you need to cook four at once, cook them for five minutes, but rotate them, putting the two that start inside to the outside to help things cook more evenly. We recommend getting a medium-sized earn of corn. If you get one that is really large, it may be trickier for it to cook all the way through. If you have large ears, you may want to limit how many you cook at time.
We used a watt microwave, so if yours is a lot less than that, you may need to cook your corn for a little bit longer. The best way to check the corn is cooked is to rely on the time, and then take a peek inside. Peel back the top a bit. Also, if it looks shiny instead of matte, the water has come out and cooked the corn. Corn on the cob is always best when eaten soon after cooking, however, you could wrap leftovers in saran wrap or wax paper and keep it in the fridge. However, if you do, the good news is there are so many dishes you can use it in — brunch recipes, Mexican recipes, Italian recipes, stew recipes, Thai recipes, and, of course, side dishes!
We especially love corn salad such as this Mexican Street Corn salad , creamed corn , corn fritters, or adding to cornbread! Your email address will not be published. Printable Recipe.
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