Wednesday, July 18, 2012

Those Pesky Silks

It is that time of year when fresh sweet corn is just a slurp away. Well, normally. We've been hit hard by the drought that seems to be going around like the common cold.

A relative bought some at the grocery store since he can never pass up a good deal. If you cannot read between the lines, he overbought. So, we became recipients of eight ears of sweet corn two days before we were to leave on vacation. Great timing. Did you note the sarcasm in that last sentence? I didn't want to mess with corn even if it was for a meal in the midst of packing. My self-diagnoised, unmedicated ADD is funny that way.

I remembered seeing someone's pin on Pinterest on how to cook corn on the cob in the microwave. With the husk on. And, the silk still intact. Skreeech...back the truck up! I know, right?! This might be the answer to my laziness small dilema. I hate those pesky little silk strings. And, I've come to the conclusion the feeling is mutual.

After googling it since the person who originally pinned it didn't link to the post, but, only the blog site which is really quite annoying to me, I found a recipe. Sorry, no pictures since I was already lazy overwhelmed. But, it worked. Shockingly good when then corn isn't tough from being too old. I think we had maybe 2 ears that were tiny and tender...yum. Hmmm, sweet corn on sale and most of the corn is old...hmmmm.

The recipe I used was a combination of two recipes I read. Try it for yourself and let me know what you think.

Fresh Corn on the Cob
(the microwave edition)

Corn on the cob still in the husk and silk intact

Run each ear under water just to get the dirt/dust off the outside husks.

Place three to four ears (depends on size of microwave and your ears...the corn's ears, not yours...ewww...that would just be wrong in so many ways) on dampened paper towel(s). Turn ears (again, the corn's) over after 1/2 the cooking time.

1 ear: 1 1/2 min
2 ears: 3-4 min
3 ears: 5-6 min
4 ears: 7-8 min
(if you can fit more than four in your microwave, you're on your own with a cooking time!)

Using a hot pad/mitt, remove from microwave after the annoying beeping sound chimes. Either wrap the cooked ears in foil or put them in a pan and cover (that is what I did). Let stand for 5-ish (or less) min. With a knife, cut the a tiny portion of the bottom of the cob off. (makes husk removal so easy!)Remove husks and silk (it will slide off...seriously!) and serve with butter, salt and pepper.

Try it. Let me know if you like this method or the "watch-pot" boiling method.

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