With a SHARP chef knife, cut off the bottom of the ear of corn. It may have an earthy scent, but if it looks bright yellow, it smells like corn, and the kernels have a soft texture, you're all set! Enjoy this super-easy, heat-free recipe for a classic summer food. Place the corn in a microwave on high for 4 minutes per ear. Heat on full power for about five minutes. Use a towel to take the corn out of the microwave (careful, it will be hot!), and peel the husk back slightly to make sure it's cooked. Pop the wrapped corn on the cob onto a microwave-safe plate and put it into the microwave. Once the scent of corn is in the air, you can be fairly sure that it's ready. Place ears of corn on large plate cover tightly with microwavable plastic wrap and microwave on high power for 10 minutes. However, if you're nervous about testing the corn for doneness through the husk, you can certainly use the paper-towel method - which I promise still tastes like delicious corn on the cob. While the texture was roughly the same across both cooking methods, the corn in its husk held in way more flavor and definitely tasted better. Carefully, using an oven mitt or towel if necessary, squeeze the top of the corn so that the cob slides out. I tested this very easy recipe two different ways: first by microwaving the corn in the husk, then by microwaving it without the husk and wrapped in a damp paper towel. Place the corn in the microwave and microwave for 3 minutes. My microwave is at 1000 watts, which is on the higher end for power ranges, so if yours is lower, you may need to cook the corn for an additional minute. Simply microwave the corn for four minutes, then remove the husk and enjoy. The less heat I can produce, the better! That's why I was delighted to discover that corn can be made in the microwave, one ear at a time, in just five minutes. I like to top mine with salt and butter, the magazine suggested a sprinkle of Parmesan cheese and lime juice. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. Its done when the kernels are tender and give slightly when pierced with a knife. ![]() Close the lid, and grill for about 20 minutes, turning the corn every 5 minutes or so. Soak the ears in water for about 30 minutes before placing the corn on the hot grill. Then, wear an oven mitt to take the hot corn out of the microwave. 4 ears corn 4 tablespoons butter (optional) directions Shuck fresh corn. First, pull back the husks and remove the silk, then return the husks to cover the kernels. Theres no need to shuck the corn firstjust set it right in your microwave and cook it on the highest heat setting for 3 to 4 minutes. This method for cooking corn on the cob works because the magnetron in the microwave agitates the water molecules inside the corn, creating heat, which eventually turns into steam. However, now that I'm living in an apartment without a grill to make corn on, steaming up a big pot of boiling water just to make one or two ears of corn doesn't make much sense - especially in the summer. Microwave Download Article Put 1 ear into the microwave for the fastest way to cook corn. As a Midwest girl, summertime isn't complete for me without corn on the cob.
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