My preferred method....1) dehusk, 2) slather with butter, 3) wrap in wax paper, 4) microwave.

Mmmmm. Steamy and buttery!

So I wonder if you could grill it and then use the microwave method to remove the ear from the husk and silk. Then add butter.

Here's a method adopted from a thread at my friends on Audiokarma.org.

Dehusk and rinse. Wrap in a paper towel and wet the whole towel, then lightly twist / squeeze out excess water. Lay each cob onto a paper plate or microwaveable plate. Orient ends in side to side direction.

Microwave for 70-80 seconds per cob on plate (1 min, 20 seconds or so). When done, rotate cobs 180 degrees (turn them over) and then turn plate 90 degrees (now ends front to back), and repeat microwave cooking 70-80 seconds per cob on plate.

This way, 2 cobs take about 5 minutes, 4 cobs take about 10 minutes. Times may vary with the power of your microwave so some experimentation will be needed.

Be careful, the corn and paper towel will be HOT when removed so give them some minutes to cool or place at table prior to the other courses.

White sweet corn seems to cook best using this method. I don't eat much yellow corn anymore so haven't tried cooking that with this method.

Good thread and good luck!

These cooking times seem very long. We put the corn in boiling water for no more than 2 minutes. Just enough to warm it so the butter will melt. Nice crispy juicy kernels.

Welcome to FT. Ithink you're in error regarding the difference between
microwaved and steamed, as they are essentially identical. Grilled, well,
the caramelization is nice.

My family tends to put the corn into the produce bags after having the husks taken off then from there we microwave it. The corn will basically steam inside the produce bags..

if your grilled corn is caramelized it's been cooked for far too long and at too high/direct a head. Grilled corn in the husk is just tender and juicy.

I either grill it (always husked and either directly on the flame or rubbed with butter and wrapped in aluminum foil) or remove the kernals and saute with butter, sage and garlic, adding a little cream at the end. This can either be served as a side dish (i.e. creamed corn) or used as a bruschetta topping with a slice of prosciutto (a great sweet/salty combo).

I like a little char on my corn. Typically, I will char one side very well and remove the kernals for use in a grilled corn salad (add black beans, parsley, chopped red onion, chopped red bell pepper, oil, vinegar, salt and pepper).

That's the way we like ours. YMMV.

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A STL-based FTer turned me on to deep-fried corn on the cob at Pappy's Smokehouse. ^

The plus of microwaving WITH the husk on is that the silk just slips off, saving a bit of time! Or more than a bit, as I pick off all the silk.

+1 million.

Been doing it this way for years.

The benefit of cooking in the unopened husk is since you hold it by the silk to shake the cooked cob out of the husk, almost all of the silk is removed. No picking at it or scrubbing.

Don't you have to boil the water first?