Microwave Cobbed Corn

I just found two typos in my last two posts.  It's embarrassing.  I work darn hard to write brilliantly, and it's disappointing to discover mistakes that have been on exhibit to the world for a week or more.  My daughter usually spots any errors, but she's on a road trip this month, so I'll blame her.   Free labor isn't what it used to be.

I wanted to share a corn-on-the-cob cooking method, which I just learned from a couple in the grocery store.  I saw this idea on Pinterest, so I don't claim it as my own.  However, the directions I saw were limited.  The couple in the grocery store told me exactly how to cook the corn in a microwave, and I've tried it twice now.  I doubt I'll ever use another method again. 

It's very complicated, so pay attention.

1.  Place unshucked ears of corn on a microwave proof plate and cook for four minutes per ear.  For these two ears, the total cooking time was eight minutes.  It's OK that the husks look discolored and icky.  They cook too.

2.  Next, grab a pot holder or a thick wad of paper towels (because the ears are very hot) and cut off the stem end of the ears, about an inch up.

3.  Using the pot holder, squeeze the silk end of the husk, working the corn down and out the open end.

The silk stays in the husk!  It's very exciting.

No silk on the corn.  One tiny strand on the cutting board, from the husk stripping, but the golden corn is silk-free. 

Slather the thing in butter, and there you go.  Steaming hot, tender, string-free corn.

I was joshing about this being complicated.  It's three steps: cook, cut, squeeze.  It's easy as pie.  Although, pie is not really easy; it's tricky.  Microwave corn-on-the-cob is not pie.

It's corn season, and I'm buying it often.  I usually add a final step, which is sawing the kernels off the cob with a sharp knife.  Then, we don't need dental floss after the meal.  

Try this method for cooking fresh corn, and let me know what you think.  (And if you find a typo, let me know that too.)