Corn on the cob in microwave!

Better, well at least for us. Husk the corn, wrap in plastic wrap. Microwave 5 minutes. Unwrap, butter, salt to taste and eat.

Different strokes......

We shuck it, clean it, place 2 ears in a glass bowl....cover with plastic wrap and then cook on high 3 1/2 minutes

Stim wrote:
My Nephew came to visit this summer, brought corn on the cob and showed me how to microwave it.
I put 2 ears with husk on in the microwave (did tonight!) and cook it on high for 7 minutes.
With a sharp knife cut the stem end off at the first row of corn.
Then grab the small end and shake the ear out of the husk.
It might take some shaking (and it's hot) but it comes out clean without the silk!
I have had corn 5-6 times since he showed me and it works every time.

============================================================

We do 8 minutes for 2 ears and then let them steam in the microwave for 1 minute before cutting the stem and then sliding them out. No silk and they are very tender!!! Easy and cooked to perfection!

Stim wrote:
My Nephew came to visit this summer, brought corn on the cob and showed me how to microwave it.
I put 2 ears with husk on in the microwave (did tonight!) and cook it on high for 7 minutes.
With a sharp knife cut the stem end off at the first row of corn.
Then grab the small end and shake the ear out of the husk.
It might take some shaking (and it's hot) but it comes out clean without the silk!
I have had corn 5-6 times since he showed me and it works every time.

We do this as well. Works great!

You are microwaving it too long. Reduce the time to 3 minutes, and do only 1 ear at a time. I cut the ends off first before cooking. Then after it cooks you have less "hot" to deal with. The 3 minute cook will make it more crispy and not so mushy.

Another technique is to husk the cob completely, then wrap in a soaking wet paper towel for 3 minutes. I prefer to leave the husks on while cooking though.

I've been doing the microwave corn on the cob with husks on for years and years now. I even take ears of corn with me to work and fix it in the microwave there. (my company has a cafeteria), so when I pull out the steaming hot corn on the cob, everyone around me always asks, "Were they serving THAT today? I didn't see that! Looks wonderful!"

Stim wrote:
My Nephew came to visit this summer, brought corn on the cob and showed me how to microwave it.
I put 2 ears with husk on in the microwave (did tonight!) and cook it on high for 7 minutes.
With a sharp knife cut the stem end off at the first row of corn.
Then grab the small end and shake the ear out of the husk.
It might take some shaking (and it's hot) but it comes out clean without the silk!
I have had corn 5-6 times since he showed me and it works every time.

We've been doing this now for a couple years. Sure takes the work out of corn on the cob! I have experimented with the time. . . if it's a little hard to get the cob out, it usually requires just a another minute or two. Lately we've been doing 4 minutes one at a time. But it all works!

Dale

Great leaving them in the husk and then tossing them in a slow cooker on low to keep them warm.

I just heap the corn into the slow cooker and cover with a towel. No need to use the lid.

DutchmenSport wrote:
You are microwaving it too long. Reduce the time to 3 minutes, and do only 1 ear at a time. I cut the ends off first before cooking. Then after it cooks you have less "hot" to deal with. The 3 minute cook will make it more crispy and not so mushy.

I do the same, cut and cook for 3 min, but do 2 ears at a time... works good for us.

It depends on the mw wattage too. I like my cobs roasted on the grill and slathered with butter, mayo and cotija.

donn0128 wrote:
Better, well at least for us. Husk the corn, wrap in plastic wrap. Microwave 5 minutes. Unwrap, butter, salt to taste and eat.

As long as you are using plastic wrap that is safe to touch food while microwaving. Many aren't due to the plastic emitting dangerous chemicals when heated. Check the box for precautions.
It is probably better to place cobs in a deep casserole dish or bowl (so cobs are 3-4 inches below rim) with a bit of water then seal dish with plastic wrap