This is one of my favorite ways to fix corn on the cob, even when I have several to fix. Without the water from boiling, the corn stays nice and sweet. Hope this helps just one young cook.
The ingredient list now reflects the servings specified
Directions
Cook's Note:
Cooking time is variable. I cook 1 large ear for 5 minutes in a 1000 watt oven. If you have small ears of corn you will need to adjust the time.
No need to remove the corn silk. When you take the husk off the silk comes right along with it and your corn is as clean as it can be. Because the corn is hot I use a clean dish cloth to hold and remove the husk.
Nutrition Facts
Per Serving:
77 calories; protein 2.9g; carbohydrates 17.1g; fat 1.1g; sodium 13.5mg.
Full Nutrition
Best way ever to cook corn! Not mentioned was to shuck husk after cooking you cut about 1" off the stock end and then you can squeeze the cob out of the husk like toothpaste. Holding the husk this way removes 99.9% of the silk. I found 3 mins on an 1100 microwave is enough as any longer seems to pucker the kernels. Read More
Best way ever to cook corn! Not mentioned was to shuck husk after cooking you cut about 1" off the stock end and then you can squeeze the cob out of the husk like toothpaste. Holding the husk this way removes 99.9% of the silk. I found 3 mins on an 1100 microwave is enough as any longer seems to pucker the kernels. Read More
This recipe works well and is extremely easy. Variations to try is to open the husk and add butter to the ear of corn, reclose the husk and
microwave as directed. I think that cooking the corn in the husk adds even more flavor to the corn. Also, if you are using already husked corn on the cob, all you have to do is to wrap the ears of corn individually with dampened paper towels and microwave as directed. With my microwave, 1 large ear of corn only needs to cook 3 minutes. When first starting to cook the corn this way, start with a shortened cooking time and then cook longer if need be. You can always cook it a little longer if needed but I haven't figured yet how to UNCOOK anything. Read More
Like other similar recipes this works great. 3 minutes was just right. Wrapping in a paper towel isn't really necessary. Make sure to use hot pads or towel the corn is really hot. I love that there is virtually no silk left behind. Read More
I've done this for years if corn is at room temperature it will cook even faster. I also do it with husked corn (it's nice to leave the husks in the grocery store) just wrap each ear in waxed paper & micro as you would unhusked corn. If I do more than a few ears I do in small batches for even cooking. Read More
I've been cooking ears of corn this way for over a year or so since seeing a post on Facebook. It will be very hot so you need a towel or something similar to shuck it when done; I use two Ov Gloves. Microwave ovens vary and to cook two ears I have to leave them in for approximately 6-7 minutes. Let them sit for a couple minutes before attacking them. Easy way to quickly prepare corn cobs??and best of all... No Silk. Read More
This method has not failed us. Three and a half minutes per ear seems best. We nuked 4 ears for fourteen minutes this weekend. We let is rest a bit. We then cut off the stalk end about an inch up. Using a dish towel or oven mitts, pinched the ears out. It was hot and perfectly cooked. Butter, salt and pepper up and you're good to go. Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Best way ever to cook corn! Not mentioned was to shuck husk after cooking you cut about 1" off the stock end and then you can squeeze the cob out of the husk like toothpaste. Holding the husk this way removes 99.9% of the silk. I found 3 mins on an 1100 microwave is enough as any longer seems to pucker the kernels.
This recipe works well and is extremely easy. Variations to try is to open the husk and add butter to the ear of corn, reclose the husk and
microwave as directed. I think that cooking the corn in the husk adds even more flavor to the corn. Also, if you are using already husked corn on the cob, all you have to do is to wrap the ears of corn individually with dampened paper towels and microwave as directed. With my microwave, 1 large ear of corn only needs to cook 3 minutes. When first starting to cook the corn this way, start with a shortened cooking time and then cook longer if need be. You can always cook it a little longer if needed but I haven't figured yet how to UNCOOK anything.
Like other similar recipes this works great. 3 minutes was just right. Wrapping in a paper towel isn't really necessary. Make sure to use hot pads or towel the corn is really hot. I love that there is virtually no silk left behind.
I've done this for years if corn is at room temperature it will cook even faster. I also do it with husked corn (it's nice to leave the husks in the grocery store) just wrap each ear in waxed paper & micro as you would unhusked corn. If I do more than a few ears I do in small batches for even cooking.
I've been cooking ears of corn this way for over a year or so since seeing a post on Facebook. It will be very hot so you need a towel or something similar to shuck it when done; I use two Ov Gloves. Microwave ovens vary and to cook two ears I have to leave them in for approximately 6-7 minutes. Let them sit for a couple minutes before attacking them. Easy way to quickly prepare corn cobs??and best of all... No Silk.
This method has not failed us. Three and a half minutes per ear seems best. We nuked 4 ears for fourteen minutes this weekend. We let is rest a bit. We then cut off the stalk end about an inch up. Using a dish towel or oven mitts, pinched the ears out. It was hot and perfectly cooked. Butter, salt and pepper up and you're good to go.
