The Best Way to Microwave Corn on the Cob
Corn on the cob. Those sweet words alone conjure up happy childhood memories of summertime. Hot dogs on the grill, ice-cold popsicles, sticky watermelon, and fireflies. Oh, those sweet, warm nights in the backyard.
Did you ever have a summer when you’d lost your front teeth or had a loose tooth that kept you from eating the sweet kernels right off the cob? Tough year, wasn’t it? Were you a typewriter-style eater of corn on the cob, or did you chomp randomly all over the place until every bite was gone?
Mom may have different memories, like that huge pot of boiling water on the stove in a kitchen that was already sweltering. Maybe it was the mess of shucking the corn, plucking off the silk, and disposing of all those husks! Butter-stained tee shirts and what to do with all the soggy cobs when everyone ran from the supper table to play Red Rover or Andy Andy Over.
Mom I Have Good News For You About Corn On The Cob
Now that the kids have flown the nest, it’s just the two of you at dinner. Don’t ever get out a big pot to boil your corn on the cob again! Popcorn is not the only thing that’s quick and easy in the microwave!
Follow these super-simple steps and have 2, 3, or 4 ears of perfect corn on the cob in minutes with minimal mess! It’s so easy!
I’ll show you how to do four perfectly cooked ears in about 5 minutes.
Grab four plump ears of corn, preferably some you bought from a local farmer, so you know it’s fresh! Besides that, when you do, you are supporting a local family business!
Cut the silk and stem ends off of each ear using a serrated knife. Remove the coarsest, darkest green husks. Leave all the rest of the husk intact. Don’t worry about removing the silk because that part is magic when you make it this way.
Wrap each ear in a damp paper towel. I can’t wait to show you what happens next!
Now, pop them in your microwave oven and cook them for 5 minutes at full power. I put on rubber gloves when I pull them out because they are hot!
Now, peel off the husks to find perfectly steamed corn and silks that practically fall off as you unwrap each ear! It’s amazing, but it really works and tastes absolutely delicious. What a slick trick, don’t you think?
If you only want two ears, cook for three minutes. Don’t try to do more than four at a time; it just doesn’t work.
Just look at that perfectly steamed ear of succulent sweet corn. And, you’ve just got to see how the silks stick inside the steamed husks and stay out of your way!
If you like, cook an extra ear or two and cut the kernels off the cob. Add them to a can of black beans you have drained and rinsed, and pour on some salsa from a jar. Bam! Quick and easy black bean and corn salsa, great with tortilla chips!
Add leftover corn to sloppy joes, or put it in tacos or taco salad!
Another time, add some fresh corn kernels to a box of corn muffin mix for a wonderful treat- real corn muffins!
I like to saute leftover corn that I cut off the cob in a little butter. I add a bit of garlic powder and some thinly sliced green onion. It makes a great little side dish when we have burgers.
Some folks think sweet corn is nutritionally bankrupt, but nothing could be further from the truth! Corn has loads of health benefits. The high fiber content can aid with digestion, helps prevent constipation, and assists you to stay full longer between meals.
Sweet corn also contains vitamins essential to your overall health, like B, E, K, and C. And corn is rich in minerals such as zinc, potassium, magnesium, copper, iron, and manganese.
So don’t feel guilty about eating sweet corn this summer! Corn is so delicious, so versatile and the season for fresh sweet corn is so short, so enjoy it all you can as long as you can!
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