How to microwave corn on the cob and other kernels of knowledge
corn.
And there are myriad ways to serve up the delectable vegetable. While most people opt to boil corn, you can also microwave cobs. Feeding a crowd? If you have a cooler, you can use it to make corn in bulk. Read on for tips on how to store corn, too.
Ben Phillips, a Michigan State University Extension vegetable specialist, has this tip for picking out the perfect corn: When you’re holding that ear of corn, the tip has to feel “stubby, not pointy,” which means “all the kernels to the end have filled out.”
Silk-free microwave corn
A few minutes in the microwave and how you remove the husk leads to silk-free corn.
Here’s how:
- Leave the corn in the husk but remove as much of the silk as you can. I use scissors to trim it away.
- Place the corn on a microwave-safe plate or dish. Microwave on high for about 3 minute, depending on the size of the ear.
- The corn will be hot so use oven mitts or a towel to remove it from the microwave.
- Place corn on a work surface and cut about ½-inch off the larger end.
- Holding the silk end, squeeze or twist the husk so the ear of corn slips out. The silk stays in the husk.
Cooking corn in a cooler
Ever have cooler corn? It’s an easy way to cook corn for a crowd. Yes, that same cooler that keeps beer, pop and foods cold can keep things hot, too.
Here’s how:
- Clean your cooler, making sure you wash and rinse it out well.
- Make sure you have a lid.
- Shuck the corn and place it in the cooler. You can line them up in a single or double row — depending on the size of your cooler.
- Boil some water — enough to completely cover the ears by an inch or more.
- Cover with the lid. Let sit at least 30-45 minutes or until the corn is cooked. If you like you can throw in a stick of butter too.
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