When I need a quick--and I mean quick--side, nothing is quicker than corn on the cob. At least for me. I am not sure where I learned my method from (in fact, until recently, I thought it was how everyone made it), but I've been doing it this way for years. It takes about 5 minutes from start to finish, and makes it super easy to get all the silk off the corn.
DIRECTIONS
1. Trim off the extra silks on top of the husk, but leave on the husk
2. Dampen a folded paper towel, and place on a microwavable plate. Place corn (still in husk) on top.
3. Microwave for 2 minutes an ear.
4. Turn the corn over.
5. Microwave for an additional 2 minutes an ear.
6. Let it sit for 5 minutes or until cool enough to handle. Peel off the husks, which should come off very easily, along with the silks. Eat.
4. Turn the corn over.
5. Microwave for an additional 2 minutes an ear.
6. Let it sit for 5 minutes or until cool enough to handle. Peel off the husks, which should come off very easily, along with the silks. Eat.
That is super quick! I've never done it that way, I guess because when I'm making corn on the cob nothing else I'm making is quick so I can go the long route. I use an oven method very similar-ish to your microwave method! You wrap it up! Apply heat! Unwrap! Eat!
ReplyDeleteWrap whole ears of corn (not shucked or silked) in aluminum foil. Soak in sinkful/bowl of water until you think they're sufficiently water logged. Bake *until done. (You'll know they're done because you'll FEEL/SENSE/INTUIT (you know, with your cook-ey sense) that they're done.) The corn steams in the husk and the silk removes Ssuper easily. They stay really hot too- so it's good for a crowd.