Microwave Baked Corn Food

CORN ON THE COB IN THE MICROWAVE

Steps:

• Wrap each ear of corn in a damp paper towel. Place corn in a storage bag; do not seal the bag.
• Place in the microwave oven and cook on high for 4 minutes. Flip the bag over and cook on high an additional 4 minutes.

MICROWAVE BAKED CORN

Steps:

• Mix all ingredients together. (I recommend first mixing dry and wet separately). Sprinkle in a bit of salt and pepper.
• Pour into a 1qt glass dish.
• Cook 8 minutes in microwave, Stir. Then cook 9 more minutes!

MICROWAVE CORN ON THE COB

Steps:

• Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

MICROWAVED CORN RECIPE BY TASTY

Steps:

• Wrap the corn in a damp paper towel, and microwave for 5 minutes.
• Allow to cool for 5 minutes.
• Brush the corn with melted butter and sprinkle with salt (optional).
• Enjoy!

MICROWAVE CORN PUDDING

Steps:

• In an ungreased 2-qt. microwave-safe dish, beat the eggs. Stir in the corn, milk, flour, sugar, butter, salt and pepper. Cover and microwave on high for 9 minutes, stirring every 3 minutes. , Uncover; sprinkle with paprika. Microwave 15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

MICROWAVE CORN ON THE COB

Steps:

• Shuck fresh corn. Wrap each ear in wax paper.
• Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. I like to top mine with salt and butter, the magazine suggested a sprinkle of Parmesan cheese and lime juice.
• To keep them warm awhile, leave wrapped and cover with a kitchen towel :-).

MICROWAVE SCALLOPED CORN

Steps:

• In a bowl, beat eggs. Stir in the corn, milk, cracker crumbs, butter, sugar, salt and pepper; mix well. Pour into a greased 1-qt. microwave-safe dish., Cover and microwave at 70% power for 4-6 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with paprika.

CREAMED CORN RECIPE BY TASTY

Steps:

• Add the corn kernels to a large bowl.
• In a liquid measuring cup or small bowl, combine water and sugar. Stir until the sugar dissolves, then add to the corn, along with the melted butter. Stir until evenly combined.
• Cover with a plate and microwave for 3 minutes.
• In a liquid measuring cup or small bowl, combine the half and half and cornstarch.
• Remove the bowl from microwave, stir, cover, and microwave for 3 minutes more.
• Remove the bowl from the microwave and add the half and half mixture. Stir to combine. Microwave for 6 minutes, until the corn has softened.
• Let cool, then top with sliced scallions.
• Enjoy!

5 MINUTE MICROWAVE CORNBREAD

Steps:

• Mix the flour, cornmeal, sugar, baking powder, salt, egg, milk, and vegetable oil in a microwave-safe glass or ceramic bowl.
• Heat in the microwave on high, until a toothpick inserted into the center comes out clean, about 3 minutes, rotating the bowl halfway through cooking if the microwave does not have a rotating tray.

MICROWAVE CORN ON THE COB

Steps:

• instructions for shuck-on cookingPull off the silks at the top of the cob if they are soggy or falling off Cook on full power for four minutes, or four and half minutes for two or three ears, and five for four ears, rotating halfway through Carefully remove the cobs with kitchen tongs or a thick hot pad that to protect you from any hot moisture released by the corn Using a large kitchen knife, cut through the ear at its thickest point, cutting through the kernels, not just the stem to ensure it will slip off Wrap the corn in a towel and squeeze the corn out of the hole made when you cut off the stump. Just three or four squeezes should do the trick Remove any final silks and serve with butter and salt and pepper instructions for cooking shucked cornShuck the corn Wrap corn cob in a wet, not damp, paper towel Cook in microwave on full power for four minutes for one, four and half minutes for two or three, and five minutes with a rotation halfway through cooking. Remove from microwave carefully with either tongs or thick hot pad Carefully unwarp each cob, and serve with butter and salt and pepper

MICROWAVE CORN-ON-THE-COB IN THE HUSK

Steps:

• Rinse entire ear of corn under water briefly. Wrap corn in a paper towel and place on a microwave-safe plate.
• Cook corn in the microwave oven until hot and cooked through, 3 to 5 minutes. Remove from microwave and let rest for 2 minutes. Remove corn husk.

MICROWAVE CORNBREAD

Steps:

• Combine cornmeal, flour, baking powder and salt in a mixing bowl; stir in oil.
• Beat milk and eggs together, then mix with dry ingredients.
• Pour into a six-cup plastic ring mold.
• Microwave on High for four to five minutes.
• Let rest five minutes before removing from ring mold.

MICROWAVE CARAMEL CORN

Steps:

• Pour popped corn into a large bowl and set aside.
• Combine remaining ingredients, except soda, in a 2 quart microwavable bowl.
• Microwave on high for 2 minutes, then stir.
• Microwave again on high.
• Watch it, and when it begins to boil, microwave 1 minute longer.
• Remove from microwave and stir in baking soda.
• Pour mixture over popped corn and stir to distribute.
• Enjoy!

MICROWAVED SCALLOPED CORN

Steps:

• In a bowl, beat eggs.
• Stir in the corn, milk, cracker crumbs, butter, sugar, salt and pepper.
• Pour into a greased 1-qt. microwave safe dish.
• Cover and microwave at 70% power for 6-7 minutes or until a knife inserted near the center comes out clean.
• Let stand for 5 minutes before serving.
• Sprinkle with paprika.