web analytics

Corn On The Cob – a cool and super easy way to cook it!

Whenever I open my mail I scan through the inbox looking at the subject titles to see which ones merit opening first…I’m sure those reading this post do the same thing.  A few weeks ago a friend of mine, April, sent me an email on how to cook corn in the microwave but what really got my attention was how little prep work there was.  I was a bit skeptical but the idea peaked my interest and I knew I had to give it a go.  Fresh corn is now showing up in the grocery stores and although they’re not local, I cannot resist buying.

Before getting down to the nitty-gritty of cooking corn in a rather unorthodox way, let me point out a few juicy tidbits regarding the health benefits of corn.  It is a good source of fiber, a  phytonutrient-rich food that provides antioxidant benefits, provides many B-complex vitamins (including B1, B5 and folic acid),  and 1 to 2 cups of corn helps to control blood sugar in both type 1 and type 2 diabetes.

Corn (maize) has been around for centuries and was eaten by Native American tribes before European settlers arrived in the Americas.  The Maya civilization ate corn as a staple food crop and ate it off the cob, either roasting or boiling it.  Corn grows in ears, and each is covered in rows of kernels that are then protected by the silk-like threads called corn silk and encased in a husk.

Select corn and place in a microwave.  I can put 4 ears of corn in my microwave at one time…maybe more if I stack them.  Microwave on high for 8 minutes.

Remove the corn from the microwave (you may want to use oven mitts as the corn will be hot).  Place on a cutting board.

Take a sharp knife and cut the end off – about 1 to 2 inches.

Pick the ear of corn up and hold at the top.  In a shaking movement, shake downward and the corn will slide out leaving the corn-silk in the husk.

Cooking the corn in the microwave seems to make the corn-silk shrink and attach itself to the husk leaving the corn to slip out of its casing.

No mess, no fuss!  My kind of cooking!

The Culinary Chase’s Note:  The kernels were sweet, juicy, and tender.  Tomorrow is Jamie Oliver’s Food Revolution Day – Stand Up For Real Food.  Share this posting with your children and help educate them where their food comes from.  Enjoy!

, ,

26 Responses to Corn On The Cob – a cool and super easy way to cook it!

  1. Emily (NewYork) May 23, 2012 at 17:15 #

    Had no idea you could microwave corn! My mother always made it on the stove in water so I just figured that’s how it was always cooked! Yummy .. love corn, thanks for sharing this tip!

    • Jim August 4, 2013 at 19:25 #

      Another way is to shuck the corn and wrap in wax paper and Micro on hi for 3 mins. per ear and comes out great I do it all the time but will try this other way.

      • Mary Jack August 8, 2015 at 14:49 #

        I cook my corn in the microwave all the time. Remove the husks and then cook in microwave for 5 minutes for 2 cobs. Always delicious but I am going to try leaving the husks on to see what I like better. Now’s the season for good local corn. If I’m cooking just 1, cook for 2 1/2 min. in microwave
        Enjoy corn while it is in season!

  2. Jen @ Jens Favorite Cookies July 18, 2012 at 18:22 #

    I would never have thought to do this! I wonder how the taste and texture are after microwave cooking? I’m going to have to try it!

  3. The Culinary Chase July 19, 2012 at 01:10 #

    Thanks Emily and Jen. The flavor here is amazing; crunchy and sweet as if just farm-fresh picked! Cheers!

  4. Anonymous July 26, 2012 at 19:14 #

    Is it 8 minutes for 2 ears of corn or 8 minutes for 4 ears of corn?
    Thank you.

  5. Kate July 26, 2012 at 19:27 #

    This is a great trick, but microwaving food is SO bad for you!! My nutritionist told me to do my own research (which is scary), and then did her own experiment — she bought two idential plants and gave one regular room temp water and the other water that had been microwaved and then cooled to room temp. The one that got the microwaved water died within 5 weeks, the other is still alive today. Microwaves alter the molecular composition of whatever they heat — imagine what that does to the nutrients you’re trying to feed your body! And unless corn is organic, there’s a really good chance it’s GMO, which is even worse than microwaved food – it’s non-food. SO in short, is there a way to get organic corn out of the husk easily without microwaving it??

    • Courtney August 7, 2015 at 23:44 #

      Kate-

      I don’t like microwaving food either and so I don’t even own one. I have read that you can boil or steam the corn with the husk and silk still on and get the same affect as microwaving it. I am trying it tonight. Good luck.

  6. The Culinary Chase July 27, 2012 at 12:45 #

    Kate, thanks for the info on microwaves. I’ve been using microwaves for years and used them to reheat foods when my kids were younger. That said, a good portion of my cooking is done on the stove top or barbeque. And for the number of times I eat corn on the cob I don’t think microwaving it will be a health issue for me. A sensible diet, vitamins and exercise keep me and my family healthy. I haven’t had a cold in over 3 years.

    Shucking corn the old-fashioned way is the only other method I know but you still end up with some of the silk on the corn.

  7. The Culinary Chase July 27, 2012 at 12:46 #

    Anon, 8 minutes for 4 ears of corn.

  8. Anonymous July 28, 2012 at 20:51 #

    Great tip. Thank you.

    Kate, as a chemical engineer I can assure you warming water doesn’t change the chemical structure. That’s absolute insanity. Here is a tip, do that so called experiment yourself and don’t take a quacks word for it.

  9. Anonymous July 29, 2012 at 21:23 #

    Thanks for that input, Anonymous. I was thinking the “test” was a little silly. One dead plant doesn’t equal research. It doesn’t equal anything but a dead plant. – Olivia

  10. Anonymous August 3, 2012 at 22:26 #

    Just did this for dinner tonight! Love, love, love it! Worked perfectly. Great for quick and easy dinners. Thank you so much.

    • annette July 25, 2014 at 20:20 #

      So how long for 2 ears of corn? I can’t wait to try this

      • Sreve August 3, 2014 at 00:03 #

        My microwave is 1400 watts. 4 minutes for 2 ears of corn worked perfectly.

        – Steve W, Maine

  11. The Culinary Chase August 3, 2012 at 23:06 #

    Thanks Anon! Cheers!

  12. Anonymous August 26, 2012 at 01:31 #

    Simple and delicious! The corn was juicy and sweet and tender. I could probably have cooked it a little longer-the kernels were still a little raw, but I love raw c-o-t-c!

  13. The Culinary Chase August 26, 2012 at 12:52 #

    Thanks Anon! This is my go-to method when I am not using my BBQ. Cheers!

  14. Anonymous September 28, 2012 at 13:47 #

    I also freeze corn on the cob and microwave it directly from the freezer. I’ll never cook corn on top of the stove again!

  15. holly August 18, 2013 at 01:51 #

    I’m going to try this on the bbq. Did some the other night and then shucked. Worked good. This seems like it might work well too. Prefer not to cook in microwave unless onky option available. 🙂

  16. Mary August 24, 2013 at 00:28 #

    You can also put the whole thing in the oven for about 25 minutes on 350 degrees. I have done this several times when I want to cook more than 2. Otherwise I use the microwave and have done this for years. The ones in the oven are so easy to peel the husk off.

  17. Al Fahid June 24, 2015 at 21:17 #

    I will cook this corn for my family in the holy name of allah. Hopefully the microwave doesnt explode! Allahu Akbar!

  18. Anonymous II August 8, 2015 at 11:39 #

    im 84 years old and have eaten corn on the cob my whole life, even field corn during the Depression. Growing up and as a family woman, with children, all we knew was boiling and husking but always had those nasty silky hairs. I’m delighted to use this way. I have for several years and I’m still here! Wait a while and “someone” will change their mind about it being bad in the microwave. It always happens.

    • The Culinary Chase August 8, 2015 at 14:04 #

      Hello, and I am delighted to hear your feedback. Thank you for stopping by. 🙂