Microwaved Corn On The Cob Recipe 445 Food

THE EASIEST WAY TO MICROWAVE CORN ON THE COB

Steps:

• Put the corn in the microwave: Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes. Note that every microwave is different. If this timing over-cooks the corn in your microwave, reduce it to 2 to 3 minutes the next time.
• Cut the bottom off the stem end: Use a kitchen towel or pot holder to remove corn from the microwave (it's hot!) Cut off the bottom of the corn, stem end, about one row of corn in from the stem.
• Remove the husk: Slip off the husk and silk. That's it!

MICROWAVED CORN ON THE COB

Steps:

• Place corn in single layer in microwave.
• Microwave on HIGH 9 min. or until tender, turning after 5 min.; cool slightly.
• Cut 1/2-inch-thick slice off stem end of each corn ear. Working with 1 ear at a time, wrap kitchen towel around corn, then pull husks and silk off corn. Repeat with remaining ears of corn, 1 at a time. Remove and discard any silk remaining on corn ears. Place corn on plate.
• Mix Mayochup and paprika until blended; spread onto corn. Sprinkle with cheese.

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!

MICROWAVABLE CORN ON THE COB

Steps:

• Snip the silk from the top of the ear.
• For one unshucked ear, place in the microwave for 2 minutes on high.
• Rotate the cob one quarter turn and microwave for 2 more minutes.
• Turn the cob again and microwave for 2 more minutes.
• Remove from the microwave and run briefly under cool water.
• Shuck the ear (the silk comes off easily now).
• The time will have to be increased for more than one ear.
• If making the corn ahead of time, store the cooked unshucked ears in a brown bag until ready to serve.
• Serve with salt and melted butter or compound butters made with butter, garlic and herbs.

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 CORN ON THE COB

Steps:

• Place 6 ears of corn and water in microwavable bowl. Cover with plastic wrap. Cook on high for 13-14 1/2 minutes. Stand for 5 minutes.

SILK-FREE CORN ON THE COB - MICROWAVED

Steps:

• Microwave the corn, husks and all, for 8 minutes on high. (One ear for 4 minutes.).
• While it's nuking, melt butter in a small saucepan. When it starts bubbling, add the garlic and stir gently for about 30 seconds until very fragrant. Remove from heat.
• Remove the corn from the microwave with head safe gloves. They will be HOT.
• Cut the root end (not the silky end) just at the widest part of the cob and discard. You want to make sure you're cutting through ALL of the husks, not just the external ones.).
• Grab the entire tip of the corn (just the husks and silk) tightly in one hand with the cut end down and, over a plate, shake the corn downwards until the cob falls out of the husk.
• Pour melted butter over the corn and sprinkle parmesan over it.
• Marvel at the miracle! ;o).