I do it that way sometimes....sometimes I microwave it, sometimes I put it on the grill.
It's all good!
Wondering how many put pepper on the corn....I don't. Do you?
Linda C

Thats pretty much how I do it too - tonight, as a matter of fact. And I have leftover corn! (Thats another thread: what to do with leftover corn, LOL)

Put plenty of milk in the water, bring to boil, introduce corn, don't overcook. The sugars in the milk make the corn extra sweet, without tasting unnatural. Learned this from a friend in culinary school, twenty years ago. Very helpful with indifferent supermarket corn.

Linda, I put pepper on my corn. Butter, Salt and Pepper.

Just butter and salt for me.

Yesterday Kevin put a couple of ears of corn in the smoker for 30 minutes with a trussed turkey breast that we were smoking for cold cuts. We do not remove shucks or silk until it is done. Mine was not hot, and so I microwaved it (shucks and all) for one minute, after which it was sufficient warm. Then I removed the shucks and silk and added a small amount of unsalted butter. I do NOT like any salt or pepper on my corn, as that detracts from the sweet flavor. For me it was perfect, although it really did not have a smoked flavor.

Lars

Remember this video from last fall?? The gentlemen put the whole thing in the microwave then "shook" the corn out of the husk, perfectly cooked.

Here is a link that might be useful: Microwaved shucked corn

If it's just the two of us, I microwave it. For more ears, I use the method in barnmom's link. I do the same for hard boiled eggs but put a lid on the pot when I remove it from the heat.

Do I remember jasdip? Heck ya!!!! and it's now my go to method. I love it. It's so much better that way, tastewise and it's greener because it uses less electricity. Yes, I boiled it before :) With sweet creamy butter slathered on it. I do dash it a bit with s/p. Kiddo and I have been eating an ear a night this way. It's our "appetizer" for summer.

:)

Woohooo Rob! I do microwave ours; in waxed paper.
I'm going to do this method when I buy it next, since you're a testament!

I've been MW'ing mine, wrapped in a damp paper towel, but I am going to use Ken's method as suggested by Jasdip tonight.

When I was a kid we would sit outside and shuck the corn onto newspapers. I have great memories of sitting around doing this, with the occasional scream when one of the kids found a worm.

I want some gloves like Ken's. too.

Uh....worms? Do you peel back the husk to check? Or just microwave and hope?

If cooking for several people, I use big pot of boiling, salted water. Probably cook no more than 3-5 minutes and serve screaming hot. Have a BIL who will drop whatever he's eating when the corns ready. For a group I'll melt butter and let people brush it on.

When just cooking for me, I use the microwave. Two ears in glass container, a few T of water (to create some steam), cover & nuke maybe 3 minutes total. Slather with butter and liberally S&P.

My favorite way is roasted in the husk in coals from a wood fire. That doesn't happen often. Last summer I was invited to a big corn roast party via a friend of mine. I hope I get to tag along again this year. It is an annual event.

Eileen

Zapped in the husk for 1 1/2 minutes and served with lemon wedges ... no butter, salt, or pepper.

Linda, I've only found caterpillars when I picked corn from the field - I figure by the time the corn has made it to market, they have had time to leave the ears of corn. If they haven't, I do not want to find them alive, and so I microwave the corn without checking.

Lars

We do it similarly, except I put the corn in the water before bringing it to a boil. Then turn of the heat after it reaches a boil.

Butter, salt, and cayenne pepper here. :-)

I used to use the method of putting in in, turning off the heat and letting it sit in the water. When I saw the video about nuking it in the husk I became a convert! The corn is wonderful and so easy not having to mess with shucking and trying to get all of the silks off!

Here is the thread from last year. I wasn't impressed with this method.
I prefer corn on the cob steamed or boiled. I don't care for microwaved corn.

~Ann

I used to boil or steam but no more. It is either nuked or grilled...totally different taste and texture IMO. I love fresh silver queen corn with butter, salt and pepper.

Exactly dixie. I keep saying, it's not water-logged! Totally full corn taste with nothing in the way, isn't it? Love it.

Rob, I agree. It's almost as good as eating an ear fresh off the stalk.

I watched the video in the link and can't imagine zapping it for that length of time. Four minutes for an ear? Way too long.

Rob and Natal I totally agree!

I nuke it and just hope there aren't worms. I like my corn just hot really, still completely firm and hardly even cooked. I would probably eat it raw if it weren't so much easier to desilk hot and I didn't want the butter to melt.

Ok.....so I tried it the way the video showed. ( but I pulled the silks back and checked for worms!!) In the husk, 4 minutes in the micro, cut the bottom off and shake the ear out of the husk!
Yeah! Sure!!! I took out the nuked ear and cut the bottom off and tried to shake the ear out....not happening. I pried....not doin' it....finally I peeled the husk off. Admittedly the silk came too....but the corn had a "cobby" taste...a but like the husk and not just the corn. And that's what I feel about corn left in the cooking water too long....I can taste the cob.
Nope...I will shuck the corn and nuke if I only am cooking 4 ears or so and cook in boiling salted water for 3 minutes at a rolling boil and 3 minutes stand time....if I have more than 4 ears.

Microwave ovens cooking power goes from 600 watts to 1,200 watts.

Timing are not the same from one to the other.

dcarch

Dcarch, that's very true. The one I use is 1200 watts. It cooks an ear of corn in 1 1/2 minutes.

I also tried the microwave/shake the corn out method. It worked great for Elery, shook out slick as can be, but it did not work for me, I ended up peeling off the husks. Maybe I'm too parsimonious and didn't cut enough of the end off before I tried to shake it out?

Ah well. I don't really like my corn roasted in campfires or on grills and I like it just barely cooked. I've been known to stand in the garden and eat it freshly picked without cooking at all.

Boiled or microwaved, either is OK for me, and I use salt and pepper. I gave up the butter, reluctantly, but learned that I really like the flavor of corn. The only problem is that the salt and pepper don't "stick" as well. Maybe I should just lick the corn and then salt, as Ashley suggests. (grin)

Annie

It takes longer to cook an ear of corn in the micro, in the husk that it does out of the husk.
I cook husked corn 1 1/2 minutes an ear in my 1200 watt micro....
And I will tall you that if I had cooked the ear in the hust for less time....it would have been even harder to get it out of the husk.
I won't be doing it that way again. I will use the 2 pull method used by so many who cook large amounts for corn feeds....and do a quick twist in my hands to remove the silks.

I do the microwave method since seeing the UTube. However, I cannot get the corn to shake out of the husk. I press it out as if it were a balking tube of toothpaste. Sure is an easy way to get all the silks off the corn.

I think that's my favorite part sheilajoyce (you reminded me). I've never been able to get each and every silk off until this method. Nothing worse than eating a perfect cooked ear and getting a silk. UGH!

I'm real finicky about silks. They must all be off. To me it's as bad as lumpy mashed potatoes. I consider it laziness. Take the time to do it right if yer gonna do it!

I like corn hot. Grilled is fine, roasted is fine. Boiled is what I grew up with but I'm beginning to believe that boiling takes flavor out of things so I boil things less and roast or steam them more. (And *never* boil ribs!) Salt and occasionally pepper, fresh ground or lemon pepper. Been meaning to try some bacon wrapped but haven't just yet.

One trick I learned about microwaving is when you have a very high powered unit, cooking things like corn will go better if you turn down the power and cook it a bit longer. Microwaves generally have hotspots and when you have something like a ear of corn it'll often cook more evenly. Part of the reason I bought a lower power unit. Does everything I need.

"-----I'm real finicky about silks. They must all be off.
-----"

Use a sponge to rub off the silk under running water. Very quick, easy and effective.

dcarch

My mother use to boil it to death,I never liked it till I do it this way,Pull the husks back I take some off.Pull out the silk,wrap back up,wrap in foil,add some water,put in hot oven for 25 minutes all omg delicious.Had some last nite.Butter,salt I like kellers salted mm

Last night I threw four ears in a stock pot full of water, brought it to a full boil, and removed from heat. Left covered until the ham steaks were ready. (about 5-10 minutes but not timed). Perfect!

Here are some two of the ears I cooked with a carrot I bought at the same Farm (Holmerg Orchards). All locally grown. They tell me the carrot is sweet but I haven't done anything with it yet. I didn't think to ask about GMO...

That's more cooking than it needs. Bring a big pot of water to a boil. Put in corn. Turn off heat. Leave the corn in the hot water for 4 minutes only. That's it.

In the interest of science I will have to try all of these methods. ;)

Eileen

Bizzo - that is ONE BIG CARROT!!

I thought the carrot was a sweet potato/yam? HA!

Do they farm near a nuclear power plant?

:O

Wow, I tried the corn method in the video tonight. It worked exactly as advertised! The husk and all the silk just slid off. I am sticking with that method. I'd even start that way, then throw the corn on a grill to finish it off.

I must be the only one who likes caramelized, brown corn on the grill. I love it when the kernels get dark and smokey tasting from long cooking and butter basting.

Ever since I started using this method, regular, non browned corn seems insipid.

Last night I went for Zen simplicity for the Fourth: a T-bone, baked potato and sweet corn. The local supermarket had some really fresh bicolor corn. I boiled it for 5 minutes, then slathered it with Plugra butter. (Also used the Plugra on the spuds).

Everything was excellent; that fancy butter really is a treat. Don't know if I would spring for it for everyday use, but it sure tasted great in this application.

ded,

That's the other thought I've had for sometime, if I had a grill going, it'd be a fantastic way to finish it off.

That's exactly how I've cooked corn for years.

MIL puts milk and sugar in the water and boils the corn for about 30 minutes. Blech! What a waste of perfectly good corn! I don't let her go near the kitchen, let alone the pot when I'm cooking corn!! I've caught her trying to sneak milk into the water!

Well this got me to try microwaving corn for the first time. It was good, but after doing side-by-side comparisons on several ears I decided I prefer my corn steamed, by a slight margin. But for one or two ears, going forward I will microwave.

I also tried Ken's method and it worked perfectly, but I'd take off points because you cut off nature's handle. I actually opened the package of corn holders my MIL gave me a while back. I've always had an aversion to those things for some reason.

To me, shucking corn is a matter of splitting the top in two - sometimes three - pulling it down, and rubbing off the bulk of the silk. Any remaining silk slips off easily after cooking, which is why Ken's method works. IMO if your method requires tools other than your hands and perhaps a paper towel, or a video to explain it, you're making a big deal out of a problem that simply doesn't exist.

Going to pick up some from the guy on the corner in the pickup!!

FOAS, I tried the side by side again and I still prefer my corn steamed by more than just a slight margin. I don't like other vegetables cooked in the microwave either. For me it is a texture thing.

I'm with you on both the shucking and the corn holders. I never use them on my cobs but I always put them on Moe's.

Isn't it great that there is more than one way to do something? Everyone can be happy.

~Ann