Chef's Hat Recipe: Microwave Sweet Corn
Microwave Sweet Corn
4 ears of sweet corn
Cut off the floppy silks on top of the husks. Do not remove the husk. Place the corn in the microwave. Microwave for 2 minutes on high, turn the corn onto the other side and continue to cook for another 2 minutes (feel the ear to be sure they are very hot).
Depending on the size of your microwave you might need to cook the corn another minute or so.
After it has finished cooking, use heavy oven mitts to remove the corn from the microwave and cut off the larger end of the cob with a sharp knife. Remember this is very hot corn, so use oven mitts while handling.
You can shake the corn out of the husk. Or cut the cob in half and then gently squeeze the corn out. It should come out free of the husk and silks. You might have to gently pull the corn out with tongs.
If the ear of corn doesn’t release fairly easily out of the husk either by shaking or pulling, then it probably should cook a little longer, so add a minute each time you do another ear until you get the perfect ear and learn the timing for the power level of your microwave.
Serve with plain butter, salt and pepper or your favorite flavored butters.