Perfectly cooked, perfectly shucked.
Corn on the Cob (Microwaved)
Perfectly cooked, perfectly shucked.
Ingredients
- 1 ear Sweet corn Unshucked, yellow or white
- 1/2 tbsp melted butter Per guest
- 1/8 tsp Old Bay Per guest
Instructions
- The formula for cook time is 2 minutes per ear plus 2 more minutes, the exception is one ear. And don't do more that eight ears at a time.1 ear = 4 minutes2 ears = 6 minutes4 ears = 10 minutes6 ears = 14 minutes8 ears = 18 minutes
- Wrap unshucked ears in two layers of dampened paper towels
- Microwave on high for the amount of time listed above.
- THIS REMAINING STEPS REQUIRES HEAVY GLOVES OR TOWELS.The ears will be extremely hot.
- Place each ear on a cutting board and cut off the stalk end, while holding the silk end. Make sure you cut "high on the hip" or about 2" above the point where the stalk meets the cob.
- Grip the slik end tightly grabging the top of the leaves too. Then shake the cob up & down and back & forth to wiggle the cob out. Done right, all the silk will remain behind with the leaves, which can be discarded.
- Wipe away any stray silk and, optionally, cut the cobs in half.
- Serve immediately with butter and Old Bay.
Notes
This recipe is for a single ear. Most guests will want one to one and a half ears of corn, so multiply accordingly. Melting the butter and combining it with the Old Bay in a dish that allows the cob to lay flat and roll is ideal.
Tried this recipe?Let us know how it was!