08 July 2012

Seven Minute Corn On The Cob

Corn on the cob is the epitome of summer side dishes.  Traditionally, after the corn is shucked and the silk is picked off, I bring an inch or two of water to a boil and steam the cobs for about ten minutes.  Rather than boiling them which makes the corn sticky and chewy, steaming them leaves the kernels light and crisp.

My grandma shared a new method that simplifies the whole process and takes less time.  Stick two unshucked cobs in the microwave.  Cook on high for seven to eight minutes.
Remove from the microwave (and be sure to use hot pads--they'll be hot!).  Cut off the stock end, opposite the silk.
Holding the silks, shake vigorously until the cob is loosed.
The corn comes out clean, hot and ready to eat.  Enjoy!

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