Microwave corn on the cob
 

There are a half-dozen videos on YouTube and others. Zap the ear, silk and all for 2-4 minutes per ear. Grab the ear by the silk end, usind a hot pad. Cut off more of the stem end than you think you have to. You want to cut above where the husks attach to the cob.

Not in the videos, but I also make a 2" slit lengthwise at the stem end, because the husks tend to clench on my Silver King.

Shake the ear. the cob will fall out. Silk-less, because you are holding it by the silk.

No pot of boiling water. No burned husks if you are a corn griller. And microwaving as you need them means every ear will be hot when you eat it.

I have been using this method for a while now. Not only do you get a clean ear but it is delicious!:):)

Thanks for posting! :)

Yes. The horror of the microwave is oft misplaced. I've
been steaming corn in the nuke for forty years; the only
refinement I'd add would be that you should soak the
ears in cold water for a few minutes beforehand.

Growing up we always boiled corn, something that I no longer do.

My first choice is grilling - peel back husk to remove as much silk as you can easily get to, soak in water for awhile, put on grill with husks on. Time suggestions vary widely but I find 25 minutes to be about right, and I use indirect heat.

Second choice is microware, but I dehusk before cooking, and put butter on the corn and then wrap in wax paper before microwaving. Saves the potholder while trying not to burn your fingers routine.

I always remove the husk, wrap in saran wrap and microwave. I then remove the Saran wrap and place on a platter. It might be too much work for some, but I'm always trying to hide that the purchase of my kitchen was for solely for sheer resale value.

I personally like it on the grill better but I do use the Microwave sometimes. I wrap the corn in saran wrap, dehusked (is that a word?) and after it has soaked for a while in cold water

We microwave corn in the husk and have for a long time. Assuming a good ear of corn, no need for slt or butter for me... just heat and eat!

We just started zapping our corn and are also big fans. We have a 1,200 watt unit so do three minutes for one ear or five minutes for two and have good results with that.

What's the benefit/result of this?

The days of 10 corns for a buck!

I always microwave my corn, but I husk it first. 3.5 minutes per ear in my microwave. It's always sweet, and never dried out.

OK, stop it, please! This is just corn porn!

With absolutely fresh, it's probably redundant, but it seems
to soften the husk a bit, making it easier to remove; plus it
appears to make the kernels more tender.

My first nuke was in 1979 - the owner of the store in Etna, PA, called it a potato cooker. I think it was a Magic Chef.

Anyhoo, this technique is first class. Amazing. It falls out slick as can be.

Microwave corn on the cob is okay if you don't have much time to spare. But I always go for grilled or steam corn on the cob because the corns turn out to be much much sweeter and flavorful.

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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Starwood Hotels & Resorts Worldwide

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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?

Yes. 2 minutes max in a pot of already boiling water.

Actually, the two methods are quite different. Steaming heats corn kernals from the outside in. Microwaving cooks from the inside out, if you will. The microwaves are absorbed by the liquids and sugars inside the kernals which in turn ‘excites’ them (on a molecular level) thus creating heat.