Is there anything better than fresh and sweet corn on the cob? I could eat it every day all summer long, but when it comes to shucking, blech and I never quite know exactly how to cook it. Sometime I grill it with husk on, sometimes wrapped in foil or directly on the grill. Then there’s boiling, do I start from cold water? How long do I boil it? Boiling it tends to make the flavor watered down though. I never seem to cook corn the same way twice, always searching for the perfect recipe.
Yesterday I was stocking up on the sweet corn sale and decided to shuck it into the bin provided by the store. A woman, who looked like my grandmother, suggested I leave the husk on and microwave it. Seriously? Another grandmother figure concurred, then another! There were three grandmothers all agreeing that microwave corn on the cob is the easiest and cleanest method for cooking. They had me hooked and I asked all three of them exactly how to cook it. I immediately went home and tried it out and it worked! No shucking, super clean with no silks left behind and absolutely delicious flavor and texture. Thank you three adorable and oh-so-sweet grandmother figures. Check out the step by step guide to the easiest corn you’ve ever made.