Think that cooking corn is easy? It just got easier.
I learned this trick years ago, when I attended a cooking demonstration by Chef Mike Gershkovich of Mike’s Bistro in Manhattan. He experimented with lots of ways of cooking corn to find the best. The result? In the restaurant, he steams the corn. But, he said, the most effective at-home way you can steam corn is…drum roll…in the microwave.
Simply bring those corns home in their husks and pop them in the microwave. They’ll steam inside the husk. I usually cook 3 at a time; I find that 8 minutes works for me. Stronger microwaves need as little as 5 minutes.
Don’t like peeling your husked corn? You’ll find that corn peels much easier once it’s cooked and there’s less mess.
Does your local grocery only sell corn pre-husked like these?
This is the solution I use when I can only find corn out of the husk. Simply wrap the corn in parchment paper and twist the ends. The corn will similarly steam inside the parchment wrapper.
Wait a bit before unwrapping, as the corn will be hot, with lots of steam trapped inside.
Once your corn is cooked, you can slice off the cob or season as desired. Enjoy!