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 it. 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 it peels much easier once it’s cooked and there’s less mess.
Does your local grocery only sell them pre-husked like these?
This is the solution I use when this is all I can only find. Simply wrap the corn in parchment paper and twist the ends. It will similarly steam inside the parchment wrapper.
Wait a bit before unwrapping, as it 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!