![]() If you’ve never tried cooking corn on the cob in the microwave, I encourage you to give it a try. That way, when it comes out of the microwave it’s ready to eat as soon as it’s cool enough to handle. Personally, I’d rather shuck my corn before I cook it. It worked OK, but it wasn’t as easy as people made it sound. ![]() Oh, and that claim that it’s easier to shuck corn after it’s cooked? I tried cutting off the stalk and a couple inches of the cooked cob, then grasping the top of the husk and pulling it off, corn silk and all. As long as you cook your corn for three minutes per cob, you can use whichever method you prefer. I had planned to do more rounds, but the conclusion seemed clear after just two. They all cooked through, and had delicious flavor. The cobs turned out surprisingly similar. Three cobs–one shucked, one wrapped, and one in the husk–cooked for three minutes per cob (our usual cooking time). The wrapped cob cooked a bit more than the bare one, but my family agreed that neither was as sweet and juicy as we were used to. but I thought it made sense at the time.īoth cobs seemed a little undercooked. Why no cob in the husk for this round? Um, I don’t know. Two ears of corn–one shucked, one wrapped in a paper towel–cooked for two minutes per cob. I bought a bunch of corn, shucked most of it, then started microwaving. Which way was best? I decided to be your guinea pig and find out! The Great Corn-Nuking Experiment Some nuke their corn for two minutes per cob, others for three minutes. Others microwave it in the husk, claiming that it’s easier to shuck your corn after it’s cooked. Some people microwave their corn wrapped in a damp paper towel. As I prepared to write this post, though, I began to wonder if there was a better way. □įor years, I’ve been happily microwaving my corn shucked (meaning that the green husks and stringy silk have been removed) for three minutes per cob. Of course, that’s if you resist the butter temptation. It’s a whole grain with lots of protein and fiber, and despite its sweet taste, an average ear of corn has just 77 calories. ![]() I also love that corn is surprisingly healthy. But when a recipe is this easy, and the fresh produce so cheap, I’m willing to make an exception. I don’t usually bother cooking side dishes (baby carrots or a sliced apple totally count as a side dish in my home). In the time it would take my oven to preheat, I can have three corn cobs out of the microwave and onto the table. I forget who first told me about cooking corn on the cob in the microwave, but once I tried it, I was hooked. Corn that is so sweet and flavorful that you don’t even need to add butter (although most of my family does anyway). Just set-it-and-forget-it, done-in-a-flash, delicious corn. No waiting for a big pot of water to boil, or slaving over a grill in the summer heat. No oven heating up the house for half an hour. I love biting into a sweet, juicy ear of corn! I also love summery recipes that don’t heat up my kitchen. Nothing says summer like corn on the cob. ![]()
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