The EASIEST (1-2 EARS) – MICROWAVE
1. Place ear, husk and all, into the microwave, high heat, 3 minutes. [More ears, increase time to 5-6 minutes] You will need to experiment with the times as different ovens yield different results but 1 ear-3min, 3+ears – 6 minutes should be about right.]
2. Remove corn from oven with oven mitt. Allow to cool a few minutes until corn can be handled.
3. On a cutting board, slice off the bottom of the corn just above the stem so that you can more easily slip the ear out of the husk once it’s cooked, supposedly free of almost all its silks.
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The BEST (many EARS) – BOILED (not quite)
1. HUSK and CLEAN SILK from corn ears (8-10 ears depending on needs)
2. Cut each ear into thirds
3. Cover with water in large pot for “boiling”
4. Heat until water reaches 180F
5. Remove from heat. Cover with lid and allow to stand for 10 minutes*
6. Drain corn and serve.
[ * Standing time can be varied from 10-20 mins. Ideal way to have corn stay hot for serving without worry of ruining the corn. Ideal time is 10 minutes but anymore up to 10 min more will not ruin the corn at all.]
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For a more detailed story about the science of cooking corn, refer to COOK’s ILLUSTRATED magazine at -> COOKs ILLUSTRATED
