This is a printer-friendly version of an article from

Article Published August 13, 2020

Nibbles: More Than One Way to Cook Corn

I am a purist when it comes to sweet corn. I only buy sweet corn from a farm stand when it is absolutely local and, ideally, harvested that day. I don’t husk it until the water is boiling. I parboil it for no more than 3 minutes and eat it blisteringly hot with just sweet butter. If I cut the kernels for freezing, first I put the hot corn into ice water immediately.

But on Facebook I found a new trick and tried it. I put one unhusked ear of corn in the microwave and set it to 4 minutes. Using a glove, I cut about one inch of the bottom of the unhusked ear, the hold the tassel and shake it over the sink. With a little push, the ear comes out, no husk, no silk. It was almost as good as my 3 minutes in boiling water. I don’t know how it might work with 2 or 6 or 12 ears, but for just me it was pretty nifty.

—Lee White