IT WORKS! I think it’s better than boiled or steamed, too. I hadn’t eaten corn on the cob for many years because it’s such a pain for one person, one ear of corn. I have two more corn ears and plan to buy more as long as it’s in season.
If you can’t reach the link, or just want the bottom line:
- Don’t husk the cob(s). They cook in the husk which preserves their moisture,
- i.e. leave the cobs intact inside their husks.
- Don’t wrap them in anything or put them in a microwave bag.
- microwave for 4-4/1/2 minutes.
- remove from microwave with a hot pad.
- CUT the stalk and about 1″ of husk off with a sharp knife.
- squeeze the pointy end and the cob will slide out of the husk.
- this method removes the silk too.
- ready to eat. Butter and serve. HOT!
I couldn’t get the cob to slide out as quickly as the lady in the video on my first try, but slide it did. I think the trick is to squeeze the husk right up at the tip and work your way down – with a hot pad, of course. Practice makes perfect. Delicious!
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