Even though summer sweet corn that has been grilled is delicious. What can you do if you are in a rush or do not have access to the grill? Fortunately, you can quickly & easily cook corn on the cob in a few minutes by using your microwave. Microwaving corn is a certain technique to create soft, properly cooked corn with no chance of overcooking. Even if grilling corn adds a smokey flavour.
Late summer is when sweet corn is its best. Supermarkets typically stock locally grown corn during specific seasons. Despite the fact that it is routinely offered at farmers’ markets or roadside stands in numerous regions. It goes well with hamburgers and any other grilled meal.
You may also microwave the corn kernels before using them in salads, soups, or other recipes.
The Best Choice of Corn on the Cob
Choosing a decent ear of corn may be challenging. Whether you’re in a farm stand or a supermarket store, particularly because it’s rude to tear back the husk and peek inside. Grab any ears that seem heavy for their size and look for bright, fresh, tightly packed husks. Husks that seem dried out should avoided. If the silk at the top is slimy, dried out, and really dark brown, you don’t want it. You need a proper microwave to make the best microwave corn on the cob. For a top-notch microwave at a great price, go to the microwave black Friday website. Now let’s start the recipe.
How to Cook Corn on the Cob in a Microwave
This technique of cooking corn on a cob involves stirring up the water molecules from inside the corn using the magnetron in the microwave. Which generates heat that finally turns into steam. The steam created by the corn kernels will drive the silk & husk off of the cob, making them easy to remove. The end product is maize that thoroughly cooked and free of husk or silk.
Collect Your Equipment
All you need is a cutting board, a serrated knife, a towel and oven mitt, or a microwave.
High-Speed Microwave
Heat the ear for 3 minutes on high by placing it firmly on the microwave’s turntable.
Take out the Cob’s Tip
The entire ear of corn should placed on a chopping board. Holding the ear solidly in one hand by a side towel (keep in mind, it’s hot!) and using the serrated knife to saw off the pointy tip of the ear (about 1/2 inch from the end),
Remove the Silk and Husk
Shake the hot corn vigorously while keeping the pointed end of the corn down and gripping it securely in your towel and oven mitt until the silk & husk fall off. You now have some perfectly cooked corn in your possession. You may either take it from the cob or use it in one of our fresh corn recipes. Or you can eat it straight away.
Why Should You Use Shucked Corn
Some people like to boil corn on a cob in the husk in the microwave. However, the advantages of husked corn are as follows:
- It is instantly edible. The husk & silks don’t need to removed when it has cooled.
- There is not much of a change when it is cooked. If the corn is good, you won’t be able to distinguish it.
- The ears of some maize have already cut off. You could have bought it shucked at the grocery store. So it’s wonderful to have a method that works for both.
How to Season Corn On The Cob in the Microwave
Nothing beats a hefty quantity of butter, kosher salt, & freshly ground black pepper to top microwaved corn on the cob. The joy of summer is here! However, if you’d prefer, we also enjoy an even finer cob of corn. You might enjoy these suggestions for flavouring corn:
- Insert normal or smoked paprika.
- Add some Parmesan cheese and seasonings.
- Add some homemade or bought Old Bay.
- Mexican popcorn can made (elite). This Mexican street corn has cheese, cilantro, lime, or a creamy, hot sauce on top.
- Construct a corn salad! For upscale or classic corn salad, use the corn that has been chopped from the ear.
Recipe for Microwave Corn on the Cob
Ingredients
- 1 ear of corn in its husk.
- 1 tablespoon of unsalted, softened butter
- 1/4 teaspoon + more to the taste kosher salt.
- 1/8 teaspoon pepper, to taste.
- For garnish, use finely chopped fresh herbs like parsley, dill, basil, and cilantro.
Method
- Connect the parts together.
- Corn on the cob gathered, along with extra ingredients for corn on the cob in the microwave
- With the husk still on, microwave the corn. On high, cook for 4 minutes.
- Corn husk with a cob of corn on a dish.
- Break or cut off the bottom of the corn after allowing it to cool for about 30 to 60 seconds. Retract the silk and husk of the corn. When the kernels are cooked, they will swell up, become juicier, and take on a somewhat darker hue.
- Dehusking a microwaved corncob with one’s hands
- Spread the softened butter, then season with salt and pepper. It’s excellent to garnish with fresh herbs. Serve immediately.
Other Methods Of Corn On The Cob Preparation
Even though the microwave is the quickest method for cooking corn on the cob. There are some more options that are worth noting! The benefits and drawbacks of a few different strategies are as follows:
Boiling corn on the cob just takes five minutes! Just wait till a big pot of water is boiling first. If you’re frying over four corn cobs, it’s the best choice. Check out Boiled Corn on a Cob.
The greatest choice is to grill if you have a barbecue! Grilled corn has the best smoky, seasoned flavour. Here are three different methods to grill corn on the cob.
Baked: You can bake corn! It is really simple to make and is perfect with 8 ears of corn. While it takes half an hour to bake. Visit Roasted Corn on the Cob in the Oven.
Storage Advice
If you aren’t going to use the corn that day, you may store it loosely in the refrigerator over one to two days.
The cooked corn can heated again. Remove the husk, wrap it in foil, & bake for 5 to 10 minutes at 350 degrees. Instead, use a serrated knife to cut the corn kernels from cob or add them to salads and serve them as a side dish. Do not let yourself freeze.
Look for large ears of corn with silk & green, recent husks when purchasing corn. The optimum time to eat corn is as soon as it is picked, so ask your grocer and a local farmer when it was harvested.
Insects have destroyed the top of the cob on a few corn ears. That part of the cob may readily cut off once the corn has been cooked since it is safe to do so.
