Microwave Corn On The Cob
A Few Tips On How To Microwave Corn On The Cob
Microwave corn on the cob is fast, tasty, and the quickest way to cook fresh corn. There are a couple different ways to microwave corn on the cob. They both work well and the variations are small.
The first thing to do is to get the freshest corn you can, preferably picked the same day you plan to microwave it. Corn loses sugar quickly after it has been removed from the stalk. Husk the corn and remove all of the silks. If you are having difficulty getting rid of the silks, remove most by hand and then use a small brush to get the rest.
Next, you should soak the corn in water. This process usually takes around fifteen minutes. Wrap the ears with plastic wrap. Some people butter the corn before wrapping and some don’t. Just do whichever you prefer. The next step is to place the corn on a microwaveable plate that has been covered with a paper towel. You can get the most corn on the plate by placing the ears spoke-like around the plate. Place a second plate atop the corn. Place the corn in the microwave and cook on high for three minutes. Remove the corn, turn the ears over, and then microwave for another three minutes. It is ready to eat.
There is another version you can use to microwave corn on the cob. With this method, you do not shuck the corn. Leave the husk on. Some people remove the silk and some people don’t. It takes longer to microwave corn on the cob when the husk is on, so allow around eight to ten minutes for the corn to cook. The corn is going to be very hot so be extremely careful and use an oven mitt when removing it from the microwave.
You can tell if the corn is cooked by peeling back a little bit of the husk and testing it with your fork. If the kernels are still hard, they will need to cook longer. When done, let the corn cool for at least twenty minutes. It should be warm but not hot when it is served. Be careful when pulling back the husks to remove them because hot steam will escape. Butter the ears or let each person butter his or her own.
One of the things that makes microwave corn on the cob taste so delicious is that the corn is cooked by the steam that becomes trapped between the husk and the corn. That is why best results come from leaving the husks on the ears of corn.
One of the biggest advantages of microwave corn on the cob is that it doesn’t heat up the house like boiling, steaming, or baking. This is a huge reward on those ninety degree days of summer which always seem to appear with corn season. But, whatever method you choose, if you have fresh corn and you don’t overcook it, you are in for a delicious treat.