EAT

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!

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Anna Boone says: Aug 7, 2011. 9:42 AM

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 says: Jul 25, 2011. 7:33 AM

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 says: Mar 26, 2009. 3:45 PM

Butter your corn if you'd like!

thepelton in reply to LemonLilyJul 24, 2009. 9:13 AM

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

paqrat in reply to thepeltonNov 23, 2010. 2:21 AM

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 in reply to thepeltonJul 24, 2009. 4:39 PM

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

Rex_C says: Nov 21, 2010. 1:20 PM

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 says: Nov 21, 2010. 7:37 AM

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 says: Jul 23, 2009. 1:30 PM

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!

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scoochmaroo (author) in reply to bFusionJul 23, 2009. 3:32 PM

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 says: Dec 1, 2008. 8:04 PM

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

thepelton in reply to nonchalantninjaFeb 17, 2009. 2:59 PM

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 in reply to thepeltonJul 23, 2009. 2:19 PM

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.

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scoochmaroo (author) in reply to nonchalantninjaDec 1, 2008. 10:33 PM

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 in reply to scoochmarooFeb 15, 2009. 4:59 PM

.... 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 in reply to santy22Jun 22, 2009. 9:30 AM

MAMW: Master of Arts in Microwave.