Slick!!!!

Jim

I wondered what this would be, thinking, "Oh my, not again!" But that is totally completely utterly different than anything I've ever seen!!!!!!

I gotta try that.

Cooked and cleaned all at once.....slick!

Thanks a lot caminnc!

Now I have to stop and buy corn on the way home so I can try it!!
:-)

Pretty cool if it works that slick........
Thanks for sharing.

Deanna

I've roasted and grilled corn right in their husks, but using the microwave for this task never entered into the equation. Brilliant.

Ken, you're a Corn-Star!:)

Sol

How cool! Seems he enjoys his part of the show, too!

Sol!!! I'm so glad to see you, I could just hug you. Virtually, of course.

Well, of course I can't see it, it's blocked here. I'll check it tonight.

Annie

Bienvenido de vuelta, Solista.

Well, friends and neighbors, I'm here to tell you, it works!!! I didn't think we'd be able to find corn, still in the shuck, this late in the season. Usually it has been partially shucked and silked and packaged several ears to a package. But Bob, being the dutiful husband he is, brought home 2 ears and voila, it does work! Amazing!

jude

Stopped on the way home and bought two ears because I just HAD to try this. Amazing, is all I can say. Wow!

DH and I have a running "battle" for which method to use to butter hot corn on the cob. He runs it over the top of a stick of butter and I butter a piece of bread, sprinkle salt on it, and run it over the hot corn - my family calls it "corn bread". Yuk-yuk and tee-hee. Wonder if dcarch will chime in? His method is great for uncooked corn on the cob though.

Not to hijack this corn thread BUT if anyone dehydrates corn kernels, I've found that you can just husk and de-silk it using dcarch's method, and put the whole corn on the cob in the dehydrator (110F) until done - you'll easily know when it is done when the kernels can be rubbed off the cob. Easy-peasy.

Nancy

Sounds good, I will have to give it a try.
Have not seen any corn around lately.

Jim:
Hi, haven-t talked to you for a while.
How are you doing.

Sol:
Haven-t talked to you either, for a long while.
I will give you a big hug also. ( Not literly )

LOU

That is so cool! Thanks for verifying that it really works.

Sol-WOW good to hear from you.

I agree!! I stopped and bought 3 ears and it really does work!! I think I'll cross-post on the Harvest forum. I can use this next year when I'm processing my corn to slice OFF the cob too!

Deanna

I am so glad to hear this works. I will be buying corn today to try it out. We still have lots of fresh corn here on the southern east coast. Ken's a doll isn't he?

Only drawback I see is that it takes 8 minutes to cook 2 ears of corn. Cooking enough for a crowd would take a very long time. I wonder if cooking could be done en masse in a different way and husking still done by this method. That would be very efficient.

Jim

(Hi, Lou)

In 8 minutes I can cook 5 ears....but of course I haven't tried cooking them in the micro with the husks.
Un shucked corn is long gone here....so I'll have to wait until next year to try it out.
For raw corn I love the 2 pull method. I have lost a lot of hand strength but can still shuck corn at about 30 seconds an ear....but I tire after 4 ears and it gets slower....
However.....I wonder what happens late in the season when you are more likely to find a worm in the end where the silk is....
EWWW!

I think you could still pop the end open to check for worms and fold it closed again.
I took my chances last night and got lucky. Just ended up with one ear that wasn't completely filled out but no "extra protein". :-)

Deanna

One good thing about our late corn season is that corn is still available. I picked corn up at a farm today and decided to give this method a try.

First of all, I now remember why I never microwave corn. I don't like the texture. It is different from steamed or boiled corn. And, it took more than two or three shakes to release the corn and although most of the corn silks remained behind, not all of them did.

As Linda, mentioned this is a very slow method too unless you are only cooking two cobs.

Ann
PS. Great to see you back Sol. Miss you.

How cool is that? I wish I would have seen it a month or two earlier.

Ken's knife looks like is an official vintage Ginzu.

Wonderful method. Very interesting.

Suggestion to Ken, if he is reading this. Run the corn under cold water, you will not need to wear those thick insulated gloves. Also, you may not need to cut that much off the bottom and waste so much good eating corn

I microwave corn up to 12 ears in a plastic container covered.

dcarch

I tried it tonight and found the corn was overcooked and the silks stuck to the corn.....

lindac - I am surprised fresh corn is done for the year in Iowa. I was able to buy the last of the year fresh corn from Hutchinson, MN yesterday at the Minneapolis Farmer's Market.

Tried this method tonight and it worked. I think DH thought I was nuts when I told him how we were going to cook the corn since we usually simmer corn for about 8 minutes. This is end of season here in Ohio and DH (a former farmer) said it was "old" corn but I thought it was good. There was a thread a while back about Pampered Chef products -- the one thing they sell I swear by and have turned many friends on to is their corn holders. They screw in unlike the ones that stick in and you can put them on the corn before you boil. They don't work for this method of cooking the corn but were easy to screw in when the corn was done.