Microwave Corn

Step 4 EAT

Shuck the corn (much easier now that it's cooked) and de-tassel.

Season to taste. I like mine plain, but perhaps you're a butter and salt person. I also recommend trying some of the great season-blends on the market these days. Hot sauce is great too!

Serve up with some other fresh, seasonal favorites. I love this with heirloom tomatoes and cucumbers for a light summer meal. Of course, nothing goes better with barbeque (if you have the option!) than hot corn on the cob.

Enjoy!

Comments

[Anna Boone]

I always just pull the shucks back, whack'em off part way and use as a handy handle. The corn is good Mexican style with mayo. and sprinkle of Parm cheese.

[fletchprint]

I usually infuse a little water in the husk to help it steam. Its a necessity for grilling in the husk. Open the end a little, hook to a faucet or hose turn on....done.

[LemonLily]

Butter your corn if you'd like!

[thepelton]

I like it buttered, beleive me, but I was told my bad cholesterol was too high, so I almost gave butter up.

[paqrat]

I needed to cut back on some of the high cholesterol foods I was eating. I discovered Parkay Spray. 0 fat, 0 transfat, and 0 cholesterol. It tastes to me as good as the margerine I had been using. Being a spray it works best on things like baked potatoes and corn on the cob but I have used it on hot breads. I know Wal-Mart carries it in the same area as the margerines.

[Goodhart]

just stay away from those trans-fats in some of the margarines !

[Rex_C]

When I was a kid in WV, low those many years ago, we seasoned hot bacon grease with salt and pepper and rolled our boiled corn in it!! Yum-Yum
Of course we didn't know what cholesterol, good or bad, was and never heard of trans-fats. Micro-wave, just a little ripple in the crick.

Love it anyway I can get it now. Sometime, if the corn is already shucked, try wrapping in a wet paper towel and micro-waving.

[Mark Rehorst]

Great 'ible, but I beg to differ on one point. If you're firing up the grill for a BBQ the best way to prepare COTC is to grill it Japanese-style. Put shucked corn on the grill, rotate frequently, and brush with soy sauce just before removing from the grill.

[bFusion]

I'll have to try this. Generally, when I microwave corn I put it (shucked) in a shallow pool of water with some kind of covering so it gets more steamed. I can see how leaving the husk on could do something similar. Great idea!

[scoochmaroo]

Yeah, the husk lets it steam itself, and trust me, it's SO much easier to get off all the silk after it's been nuked.

[nonchalantninja]

umm... place corn in microwave...press start button...wait, you lost me...

[thepelton]

I microwave it in it's husk for about 3 minutes, and then peel and eat. Burning your fingers is a possibility if you're not careful.

[thepelton]

I cut off most of the husk, all but a little stem, and the point plus silk before I begin. I can cut the husk away with a pair of scissors when done.

[scoochmaroo]

Yeah, it can get complicated. It helps to have graduated from cooking skool to understand the intricacies. Stick with it tho, eventually you'll get the perfect outcome! ;)

[santy22]

.... its even harder if you try to season it, you have to have a masters in corn, a degree in microwaves AND have passed the course "powdered seasoning physics 101"

[thepelton]

MAMW: Master of Arts in Microwave.