A Quick Guide to Perfectly Microwave Corn on the Cob

There is something undeniably delightful about biting into a sweet, buttery ear of corn on the cob during the warm summer months. What do you know? You do not need to fire up the grill or boil a big pot of water to enjoy this seasonal treat. Microwave corn on the cob is a time-saving, hassle-free method that yields tender, succulent kernels every time. This article, will walk you through the process of perfectly microwaving corn on the cob step by step.

A Quick Guide to Perfectly Microwave Corn on the Cob

Choosing the Right Corn

Before you start microwaving, make sure you’ve picked out the freshest corn available. Look for ears with bright green husks and tightly arranged, plump kernels. Peel back a small section of the husk to ensure that the kernels are juicy and not dried out.

A Quick Guide to Perfectly Microwave Corn on the Cob

Preparing the Corn

  1. Husk Removal: Begin by peeling away the outermost layers of the husk, leaving a few of the inner layers intact. This provides a natural barrier that help’s the corn retain moisture while cooking.
  2. Silk Removal: Gently pull off the silky threads that cling to the corn kernels. A damp paper towel or kitchen cloth can help make this process smoother.
  3. Optional Soaking: To further enhance the corns moisture content. You can soak the corn (with the husk on) in a bowl of water for about 10 minutes. This step is optional but can result in even juicier corn.

Microwave the Corn

  1. Dampening the Husk: Before placing the corn in the microwave, dampen the husk slightly by sprinkling a few drops of water over it. This will help create steam within the husk ensuring the corn cooks evenly and retains it’s tenderness.
  2. Microwave-Safe Dish: Place the corn on a microwave-safe dish. If you’re cooking multiple ears, make sure they’re not touching each other to ensure even cooking.
  3. Covering the Corn: Fold the inner layers of the husk back over the corn to cover it. If you’ve removed most of the husk, you can use a damp paper towel to wrap around the corn. This step help’s trap the steam and ensures the kernels cook uniformly.
  4. Microwave Time: The cooking time can vary depending on your microwave’s power and the number of ears you’re cooking. A general guideline is to microwave a single ear of corn for about 3-4 minutes. For multiple ears, add an additional 2-3 minutes for each additional ear. Start with the lowest recommended time and check the corn for doneness before adding more time.
  5. Testing for Doneness: Carefully peel back a small section of the husk and pierce a kernel with a fork. The kernel should be tender and release a milky liquid when pierced. If it’s still a little bit firm, microwave it for an additional minute at a time until it reaches the desired level of tenderness.

Finishing Touches

Once the corn is cooked to perfection. Let it rest for a minute or two before handling, as it will be very hot. When you’re ready to enjoy, peel back the remaining husk layers and remove any silk that might be left.

Seasoning Options

Microwaved corn on the cob pairs beautifully with a variety of seasonings and toppings:

  1. Butter and Salt: Classic butter and salt never go out of style. Spread a thin layer of butter over the warm kernel’s and sprinkle with a pinch of salt.
  2. Cheese: Grated Parmesan or crumbled feta cheese adds a savory kick to your corn.
  3. Herbs: Chopped fresh herbs like cilantro, basil, or thyme can infuse your corn with a burst of flavor.
  4. Spices: Experiment with spices like chili powder, smoked paprika, or cayenne for a bit of heat.

Conclusion: Microwave Corn on the Cob

Microwaving corn on the cob is a fantastic method for enjoying this summer favorite without the fuss of grilling or boiling. With a few simple step’s, you can have tender juicy corn ready to be seasoned and savored. Whether you are hosting a backyard barbecue, preparing a weeknight dinner or just craving a quick snack, microwaved corn on the cob is a delicious & convenient option that never dis-appoints.

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