Did you see that pin floating around Pinterest about microwaving corn on the cob in the husk? How the silk would slip right off? I was skeptical! I’ve dug little strings of cornsilk out of boiled corn plenty of times, only to leave enough to floss my teeth with!
But in the spirit of adventure (and the fact that the ears were 16 cents apiece!) I decided to try it.
First I peeled off the thick, dark green layers, leaving only a thin covering. See the outline of the kernels?
Next I rinsed them off and cut the outside husk off.
Put them on a damp paper towel on a plate in alternate directions:
I microwaved on high for 2 minutes; turned them over and did 2 more minutes. Let them cool in the microwave about 5 minutes (so you can handle them), then peel the husk off. The moisture holds the silks together, stuck to the husk!
I like mine with butter– ahh, simple, golden deliciousness!
Auntie Em's Guide to Life 
Oh, I am so glad you tried this!! I am from Iowa and this sweet corn snob was VERY skeptical as well. I can’t wait to give this a try! Love me some peaches and cream sweet corn 🙂
Woohoo, that’s great! I too saw the pin and this Iowa born gal was very skeptical. Can’t wait to try this on some peaches and cream sweet corn 🙂
Peaches and corn together? Is that an Iowa thing lol?
Corn already? I am jealous. And 16 cents-wow! We don’t see native corn here until around end of July/beginning of August. I will be pinning this to try when we do get it. With just two of us for dinner most nights, this is great!
I got 6 ears this time– I’m going to experiment with freezing.
What a great idea, I have corn growing right now so I am going to pin this on my veggie board. Thanks for sharing on Tuesdays With a Twist
So glad to visit! Thanks Joyce!
I love corn on the cob more than any other summertime vegetable. Microwaving it takes all the heat out of the kitchen AND cooks each ear to perfection. When I do it, I only cook mine for 2 minutes and it’s perfect. And super quick 🙂
I was so excited to figure this out for just those reasons!
Thanks Lori!
little bit of butter, and Tony Chachere’s Cajun seasoning. The Butter is so the hot stuff sticks! yum
Oh yeah! I love the butter lol!
My family swears by this. My wife from Colombia started doing this for us and it comes out great! I also like putting the corn in the husk over charcoal grill. Taste good when the corn sugars start to carmelize.
Yum! I’ve not tried the grill, but I’m sold on cooking in the husk– those silks come off so easily! Thanks for visiting!