I was raised in the country and summer meant fresh vegetables. We canned corn, green beans, tomatoes, etc. By the time I left home, I despised shucking corn and braking green beans. So you can imagine my elation when I saw how to cook corn in the microwave. Try it and you’ll never go back. If you must have the char on it, just put on an extremely hot grill for a minute, turning as it cooks.
Place 1- 4 ears of corn—husk, silk and all—in the microwave on a microwave-safe plate. Depending on how many ears you’re cooking, let them microwave from anywhere from 3 to 5 minutes. If you’re only going for 1 or 2 ears, start with 3 minutes, and if you’re cooking 4 ears, try 5 minutes—check them every 30 seconds after that to avoid overcooking.
Remove the ears of corn from the microwave place onto a cutting board. Give them some time to cool down ( about 1 minute) This lets the steam set into the corn and makes it even better.
With a knife, slice the end about an inch or so from the stem end (the end opposite the hairy-looking silk). This removes the husk and silk from the base of the ear, which will make the next step much easier.
Holding the silk end, squeeze the corn out of the husk. The silks will come off at the same time. Use a towel or pot holder because it will still be hot.
No mess and you are ready to eat.
There are several recipes in my book( Cooking With Love, Easy Dishes From the Heart) using this ingredient. It is available by leaving your contact information on my blog or through Amazon.com
