Ingredients
3 ears corn, still in husk
Preparation
Don’t shuck it! The husk actually helps maintain the moisture in the cob, leaving your kernels plump and juicy instead of dried out. Pop those bad boys on a microwave safe plate and place them in the microwave. If you’re microwaving more than 3, do them in batches so they cook evenly.Microwave on high for 4 minutes, then let them chill out until they’re cool enough to touch, 8 to 10 minutes. NOW you can shuck them. Microwaving them first actually helps relax the husk a bit, so it’s even easier than shucking raw corn!Season them however you like. Obviously butter + salt + pepper is classic, but dressed up like Mexican street corn isn’t a bad idea either. 😉
Step 1Place corn in microwave on a large plate or directly onto microwave plate. Microwave on high for 4 minutes, then remove ears with tongs to cool on a plate or cooling rack. Let cool for 10 minutes before shucking and serving.
Don’t shuck it! The husk actually helps maintain the moisture in the cob, leaving your kernels plump and juicy instead of dried out. Pop those bad boys on a microwave safe plate and place them in the microwave. If you’re microwaving more than 3, do them in batches so they cook evenly.Microwave on high for 4 minutes, then let them chill out until they’re cool enough to touch, 8 to 10 minutes. NOW you can shuck them. Microwaving them first actually helps relax the husk a bit, so it’s even easier than shucking raw corn!Season them however you like. Obviously butter + salt + pepper is classic, but dressed up like Mexican street corn isn’t a bad idea either. 😉
Speaking of step 3! Microwaving corn on the club is actually our favorite hack for shucking corn. By cutting off the end of the husk (the opposite side of where the hairs are), allows the husk to slide out unencumbered after cooking. It is borderline miraculous how well this hack works and we hope everyone starts using it. Wondering how the heck to choose nice corn at the supermarket, when the good stuff is hidden by a husk? First, take a look at the tassels—those frilly bits at the top. They should be brown and slightly sticky. Black, dry tassels indicate that the corn is old. Next, check out the husk; it should be bright green, and hug the cob tightly. Lastly, gently feel the kernels through the husk—they should feel even and plump. If you’re feeling inconsistent sizes or missing kernels, move on to the next ear! To store leftovers, shave the kernels off the cob and transfer to a plastic bag. Store in the fridge for up to 5 days and in the freezer for up to 5 months! Want to make it a meal? Serve alongside Oven-Baked BBQ Chicken and our Best-Ever Coleslaw.Made this? Let us know how it went in the comment section below!
