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?
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!
Bugs?!
Someone who works in kashrus told me frozen corn on the cob is ok. Can I just wrap the frozen corn in parchment paper?
In reply to both: Of course, follow your own kashrus agency’s recommendations + checking instructions in regards to any produce, as many will have different opinions/recommendations (some have the opposite recommendations in regards to fresh vs. frozen). Yes, the parchment technique works with frozen corn, it will cook in less time.
With grilling season I like to cook everything on the grill, I soak my corn in the husk in water for about an hour and then stick on the grill, the water prevents the husk from burning and the corn is perfectly steamed every time. I usually leave on gril 4-5 and then flip for another 4-5 min. It’s delicious
do you add spices afterward? or just eat as-is?
Why only 3 at a time?