The Food52 Hotline is where questions go to get answered—from the best way to thaw a frozen cake to the best all-purpose flour for baking. Today, we're talking about summery, golden, buttery corn. Which we love more than anything. Except, ahem, its pesky silk strands. How the heck do you remove those things? And what is our test kitchen's go-to way to shuck corn? Let's find out.
Around here, we could talk about corn all day: how to choose an ear (no peeking!), the best way to cook it on the cob, and how to use the whole ingredient—yep, every single part. And don't get us started on our favorite ways to eat it: raw, charred, creamed, and even churned into ice cream. And of course we’re all in love with kitschy cob-shaped holders. Corny? Oh, we don’t care.
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But if there's anything standing between us and corn, it's the silk. You know, those wispy strands clinging to the kernels? On the Hotline, Food52er Kathy asked for the best way to remove corn silk, and we were all ears to hear what the community had to say...
Brush
- Try removing the silk with a clean nail brush or soft dish brush as Monita does.
- Opt for a dedicated vegetable brush (for corn or mushrooms) like Dona and kimhw recommend.
- Skip the specialty brushes: Miznic opts for a toothbrush, "usually picked up for about 99 cents."
Microwave
- Pegreen suggests the microwave method: “Cut a small slice off the stem end of un-husked ear of corn. Put a few ears in microwave on high for 30 seconds, the husk and silk should come off more easily. Then cook corn as desired.”
Teeth?
- Can't be bothered to get rid of the silky wisps? You aren't alone. Our senior graphic designer removes the corn silk "with my teeth, while I'm eating, because I'm too lazy to remove it."
Thanks, everyone! We'll have to try that teeth trick later—but for now, here are our test kitchen's top tips on how to shuck corn:
- When shopping, pick a heavy ear, with firm kernels (go ahead, give it a little squeeze).
- Peel away the tough, outer leaves, and discard.
- Grab the silky tassel on top, along with a handful of green leaves, and pull from the top to the bottom, in one strong motion. Discard the silk and leaves.
- Repeat the previous step until most of the silk and all the leaves are gone.
- Snap off the bottom stalk. (Or leave it on if you like a handle!)
- Use a small, clean brush, such as a vegetable brush or toothbrush, to scrub away any remaining corn silk. Easy.
And now that the silk is gone (yahoo!), here are a few of our favorite recipes with fresh corn:
Perfect next to grilled chicken, crispy fish, or a juicy steak. (Also, perfect to bring to a potluck!) Sweet corn gets paired up with spicy Sriracha, diced bell pepper, fresh cilantro, and crumbly Cotija cheese.
A contemporary—and much more savory—take on classic corn pudding. Skip the sugar and bring in sautéed onion and garlic. And instead of just milk or cream, throw in some buttermilk and sharp cheddar for good measure.
Corn Fritters With Cheddar & Scallions
The corniest corn fritters you'll ever meet. The fresh kernels are bound together with grated cheese and sliced scallions, plus a little egg and flour. We love how they brown and crisp in the pan, forming potato chip–like edges.
Pasta With Tomatoes, Corn, Squash & Ricotta
Name a summerier pasta—we'll wait. Our co-founder Merrill Stubbs opts for shells and basil, but feel free to play around with both the pasta shape and fresh herbs. Penne, orecchiete, and rigatoni would all be happy here. As would mint, thyme, chives, or a mix.
This article originally published in May 2014. We refreshed it for another summer of eating too much corn (just kidding, no such thing). What are your tricks for removing corn silk? And what's your favorite corn recipe of the summer? Let us know in the comments.
Photos by Eric Moran
Written by: Lindsay-Jean Hard
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76 Comments
J
March 6, 2020
Team Bobby Flay simply used a rubber band which instantly removed the silk from their ears of corn when competing on Iron Chef America several years ago.
Guadalupe L.
August 10, 2019
I remove the outer husks off the ear of corn, microwave the corn for about 3 or 4 minutes. Slit the husks lengthwise, slightly separate the husks on the side of the silk, pinch the tip of the husks and the silk, and pull toward the wider side of the corn, and voila, ready to eat corn on the cob!
Kathryn
August 9, 2019
I cut the tips and brown part of silks right at the top of the ears, take off the outer shucks, run the ears under cold tap water, wrap in paper towels and microwave about 3 minutes for 2-3 ears. Take them out, peel shucks and silks from the top (easy). The corn is clean and steamed, ready to eat.
lbirtles
August 9, 2019
I learned to shuck the corn backward - break the stalk off first and tear the leaves off from bottom to top. They will come off in big chunks and take a lot of the silk with them. After shucking two and a half bushels of corn by myself in my catering days, I can guarantee that this is the fastest way!
frenchy43
August 9, 2019
the best way to shuck corn and cook it at the same time is to put it into the microwave for 3 minutes and 10 seconds then grip the top of the leaves and silk and let the ear just fall out onto your plate; oh, you do have to cut the bottom off just ahead of where the leaves are attached to the cob. absolutely the best and quickest way to cook corn
SageDawn
August 8, 2019
Yes the silk can be rather pesky, especially between the teeth; but do we begrudge this lovely, unique, and wholly amazing, glossy, silky soft botanical necessity? No we do not. Corn silk is a gentle medicine not to be considered any less valuable than the shiny, sweet kernels we covet. I gleefully salvage each strand and place it in a tincture jar to be used when fresh cobs are merely a summer dream. Corn silk dreams. No GMO please
Sarah
August 8, 2019
For years I’ve just taken a lightly moistened paper towel and gently rubbed it from the end of the ear towards it’s base. It grabs the silk and doesn’t disrupt the kernels.
shelagh
August 8, 2019
For two people, microwaving corn is the easiest method ever.
Take a large ear of corn, cut of tassel and loose pieces of husk. Microwave in the husk four minutes. Let sit 10 minutes. Wearing gloves, remove husk and silk very cleanly. Repeat for second ear.
Take a large ear of corn, cut of tassel and loose pieces of husk. Microwave in the husk four minutes. Let sit 10 minutes. Wearing gloves, remove husk and silk very cleanly. Repeat for second ear.
Bradg
August 8, 2019
Best method. Cut stem end off up to small portion of cob. Put in microwave for a couple of minutes to cook. You can then squeeze the corn out of the husk, clean of silk. You’ll need pot holders to do it but it’s the easiest method.
Roberta
August 8, 2019
I do exactly as you do above then to remove any last wispy strands I grip the cob with both hands and then lightly twist in opposite directions. This pulls off any last strands, then rinse under the tap and you’re ready to go!
Susie W.
March 6, 2020
I do what you do, except I cut off the tassle about an inch into the cob which eliminates most of the silk. If I'm grilling it, I go one of two ways - 1: Leave on a few inner leaves, esp. if the fire is hot. That protects it from scorching. A good method is you want traditional corn on the cob - remaining silk will dry out and can be easily wiped off. 2: Husk it entirely, clean off silk, grill on a medium fire. It will char - must tend it carefully - but that's good when you're making Mexican Street Corn, with a sauce of crema, cojita cheese, lime juice and zest, cilantro. #2 is my favorite. However I do it, no fussing with a microwave.
patrikwill
August 8, 2019
The best way to remove silk is to put the whole thing on the grill without doing anything or in the oven at 350 degrees for 30 minutes. When it is done peel off everything; silk will peel off (you can save to make great healthy tea). The easiest and most moist and flavorful corn ever. (Some people wet their corn before putting on the grill).
Mo W.
August 8, 2019
I cut off the stem and put an ear of corn in the microwave for four minutes and when I take it out I grab it by the Silk and shake the cob out of the leaves and all of the silk comes right off with the leaves. If I’m doing two ears I do seven minutes, three ears I do 10 minutes etc. It comes out perfectly cooked every time.
Debbie
August 8, 2019
We soak the unhusked corn in water for 30 to 60 minutes and then grill it with the husk on. 10 to 20 minutes. It steams in the husk.
After removing from the grill pull the husk off and the silk comes right with it.
After removing from the grill pull the husk off and the silk comes right with it.
homestead2019
August 8, 2019
What's all the fuss. I shuck it, run it over cold water in my sink and rub my hands over the cobs. Most of it comes off, and any leftover silk, well, it's summer, and that's the way corn is. I
duckandcake
September 8, 2019
Agree! Seems to be an exercise in complicating something that's isn't so complicated :-)
Penny H.
July 6, 2019
I once read that the only good way to eat corn was to carry a pot of boiling water into the cornfield, shuck the corn right there and cook in the boiling water. Sheesh! However, later I found another method that makes the corn taste almost as fresh. Buy firm fresh looking corn, discard the outer shucks, carefully peel the inner shucks back and remove the silk. Coax the shucks back into original position and tie top with string (optional). Place corn in microwave and cook for about six minutes. Peel the shucks back (careful, they're hot) and enjoy with a little butter, salt and pepper.
Randy
July 6, 2019
Used this method till I discovered , you just soak the ears of corn in cold water 30 minutes (without a thought about shucking). Take them immediately to a hot grill and let them steam as you rotate them every few minutes. When you feel they are done, set aside to cool. Grab the top and shuck and you'll be surprised the silk has suddenly disappeared into the husk, with no pulling strands away from the ear, truly genius and simple ! If you want a char put them back on the grill as you rotate them.
Drizzle with fine EVOO or smother with butter and grate some Parmesan Reggiano cheese over them...it is truly heaven on Earth !
Drizzle with fine EVOO or smother with butter and grate some Parmesan Reggiano cheese over them...it is truly heaven on Earth !
Mo W.
August 8, 2019
All I do is cut the stem off and cook it in the microwave for four minutes per ear and the leaves and Silk comes right off
Channon C.
August 9, 2019
My beautiful son-in-law does this for us and it is heavenly. Never a silk problem. Huge problem in quantity. Never enough. The fact he makes beautiful “other food” to go with” is wasted on this selfish corn pig. Fatten me up and put me out on the lot! I’m willing to be served.
Panfusine
July 3, 2019
If the corn is uber fresh, I confess I sometimes nibble on the straggling crunchy strands after yanking most of it off by hand
isw
July 3, 2019
I grill my corn, naked (no butter or seasonings). Any silks that were on it get burned off -- no sweat, no problem.
Barbara M.
April 15, 2018
My first time doing corn... My husband left for work at 6:00 in the morning. I got up cleaned corn, put on to boil on high, boiled on high all day. When water got low I just added more water. When Jerry started to eat it he nearly chocked. I indignantly said " it has to be done, I cooked it all day". In my defense I was only 19 years old. That was 46 years ago but he never let me forget it. LoL
James
July 26, 2015
I prefer to soak all the corn syill intact in the husks in a large pot. Make sure to cover them all in water. If they float then use a plate that will fit inside pot to weigh them down. Ill preheat my barbq and when its go time, i put the corn on the hot grill. They steam inside their husk and pretty quick. If it burns on the outside.. Dont worry! Just roll them over. When they are tender to the touch, i remove them to a plate. There they wait to be buttered.
Clou
July 25, 2015
Best ever eaten on a hot summer night in Tehran -- husk it, put it directly on red hot coals, turn to char all sides, dip in bucket of salty water to clean off ashes. Enjoy!
Marla H.
July 26, 2015
I was just remembering being in Tehran in 1967, and eating corn exactly that way! I've never forgotten it!
patricia G.
August 9, 2019
Ditto in Marrakesh, in the 70s. I confess I do use the microwave sometimes, easy and fast, but--have you noticed-- it does slightly alter the kernels' texture.
mellon
August 20, 2014
Take an ear of corn with husk on and put in micro for 4 minutes(30 sec longer if cold). Take a sharp knife and hammer and cut thru the end and then pick up the hot corn at the tip and the cooked perfect corn will slide out and silk will remain in the husk.
b T.
August 18, 2014
Take a dry paper towel and rub the shucked corn with the paper towel, the silks come off very easy and quick.
Suzanne W.
August 13, 2014
Best way to cook 4 ears of fresh corn.....husk it, take of silk under the cold water of your faucet and put in zip-lock with 4 ice cubes..nuke for 5 minutes..let sit in zip-lock until ready to serve...yummy!
[email protected]
August 13, 2014
Place ear of wet shucked corn on a piece of waxed paper. Sprinkle with coarse salt. Microwave for two minutes per ear (up to four at a time). It comes out utterly perfect and will stay piping hot in the wax paper and won't get soggy.
[email protected]
August 13, 2014
To comment below: I should have added roll up in wax paper wan twist ends closed. Sorry for any confusion!
Charles C.
August 12, 2014
Throw it in the microwave husk and all. Nuke seven minutes. Remove husk, don't mess with silks, eat and floss at the same time.
djpgriffin
August 11, 2014
This is how you do it: You grab the stalk end in your hand firmly. THEN, you grab the silk end, with several leavesw as well as as much of the silk as you can, and rip both off as vigorously as possible. Continue doing it until you have all of the leaves and as much as the silk as possible scattered around the barbeque pit. Then, call the wife and have her pick off the silk as is left. Thats how you "clean" corn. Any questions?
Travis
August 10, 2014
Jim Chambers said it right. Cook corn with husk on in microwave , high 4 minutes per ear. I cook two at a time 4minutes , then roll them over and cook another 4 minutes. Remove them, they will be hot so use cloth gloves. Cut off the stem end at a distance where you expose the corn kernels. then you can squeeze from the top and all comes out smoothly ready to eat. If you can't squeeze it out pull off the husk and all is clean.
cozycall
August 4, 2014
I'm with you I have tried every new fangled, or whatever is in fashion, method to cook corn nothing works or tastes better than boiling.
Judith
August 4, 2014
Where did I mention boiling? I said I used to drop it in hot water, husk on - I never said boil! In fact, the last time I boiled corn my youngest was still a toddler (she's 50 now) but then I learned the other method, which was to just bring the water to boiling, turn off the heat, put the corn in husk and all, and cover. Boiling takes all the flavor out of it. Then along came the microwave - yay!
jim C.
July 28, 2014
Cook corn in microwave, cut bottom of corn shuck and all to the thickest part, take a rag/glove grasp top of shuck and shake hard, corn will slide out bottom and silkless
enthous
July 27, 2014
After shucking and pulling the majority of silk off in the usual way, I rub each ear vigorously with a terry cloth dish towel. Works pretty well, but I'm going to try Vlad's rubber band trick next time.
Charles C.
July 26, 2014
I nuke my corn with the husk on. When i peel the husk back, most of the corn silks go with it. The rest can be easily removed or just eaten with the corn. Then the husk can be gathered together to make a handle.
Judith
July 23, 2014
I completely cook my unhusked corn in the microwave. The flavor and sweetness of the corn are much better than when I used to drop it in hot water, either husked or not husked. Anyway - I wrap the entire ear unhusked ear of corn in a double thickness of sopping wet paper towels and zap for 2 to 3 minutes depending on how thick the corn is. If I'm cooking two ears, I zap for 3-4 minutes. I never do more than two at a time but even if I have ten ears of corn to cook it doesn't matter - the cooked ones stay hot until all of them are done if I put them in a 2-inch deep baking pan or a deep bowel and cover with a thick towel. Then, when they're all done, I just husk and serve. The silk, of course, comes right off. Caveat - when you husk the microwaved corn, protect your hands as the corn is pretty darned hot!
Stix
July 22, 2014
PS do not thaw the corn when you are removing the husk and the silky hair - it comes off in one clean grab.
Stix
July 22, 2014
Peel back the ears off the corn down to just above the hair. Freeze the corn - it keeps well and stays fresh . Then when you are going to cook it - peel the husk and the silk hair away in one nice clean grab . All done.
Judith
July 28, 2014
I really don't like the taste of corn frozen on the cob whether or not it's been blanched before freezing. To me, it tastes more like the cob than the kernels.
Stix
July 28, 2014
I will need to remember that when you are over to the house to eat - we might need to put your taste senses to the test. Do you butter your corn or Salt your corn , and the cobb that is ruffage - fiber for the diet.
Judith
July 28, 2014
I wouldn't worry about it if I'm ever at your house to eat. I'm not a rude guest so I wouldn't call you on it if you served me corn on the cob that had been frozen; I'd just eat it with a bit of butter and very little salt. Also, I wouldn't ever be a rude hostess and invite someone to my house for a meal just to test their sense of taste because I didn't believe them. That would, in effect, be calling a person a liar and that is extremely rude. BTW - Here's something for you to ponder. I find all fresh apples sour but do not find fresh lemons sour. There's a very logical reason for that. Can you figure it out?
Stix
July 28, 2014
I would not consider it rude to test someones taste - as long as I told them first, after all a friend would understand a little fun. As for calling someone a liar - people taste psychologically as much as they taste with their senses power of suggestion has a big influence, whether that comes in the price and label for a bottle of wine or suggesting the milk tastes a bit sour . As for the sour apples and sweet lemons - and I would not have the faintest idea why someone would , for me it depends on the apple, and also on the lemon as to how sweet or how sour either of them taste. Every one tastes different, and has their preference. whether it is a real difference or perceived.
Judith
July 28, 2014
But you add addressed your comment to me and I'm not a friend. There's a difference in giving someone a taste test for fun (like which is the expensive whisky and which is the cheap stuff, which is Pepsi and which is Coke) and calling someone a liar which, IMO, you did without even knowing me. And, in case it ever comes up again, learn something about why I - and most likely a lot of other people - find all fresh apples sour and but not fresh lemons. The acid that causes the sourness in apples is malic acid and that is the type of acid that manufacturers of sour candy us to make the candy sour. It is much more acidic than the citric acid found in lemons. In fact, slices of fresh apple can be used as a face peel that works much better than do slices of lemon or any fruit that contains citric acid. So if you decide to try the apple (and most pears, BTW), be careful - it can actually burn if you leave it on too long. Anyway - apparently, the number and distribution of my taste buds makes me much more sensitive to malic acid than citric acid.
Stix
July 29, 2014
Judith - I am sorry I made you feel like I was calling you a liar - that is not what I was doing at all. Taste like color is unique to people - everyone has a different perception you feel Microwaving keeps the flavor , some feel it does not. There is no right way or wrong way of how you cook it - so long as you like it that way. since you made your comment how you liked your corn and instructed someone else not to boil in water , I was merely pointing out to you that some things are perceived whether by individual differences or psychological differences - it is a preference. Again I am sorry you felt offended and I did not mean any insinuations.
Trish H.
August 5, 2016
Wow, quite a battle that really didn't need to be put on blast for everyone to read!
Sharon I.
August 9, 2019
I felt this battle to be a life lesson in civility, started n a comment list and finished with good results on a comment list. No blood shed. The rest of us got a good taste of what it means for two people to disagree, or perhaps just misconstrue (words can be like that when you can't see a person's expression). I learned that people of good will can disagree and be polite and pleasant,especially on a comment list. I learned that people having different viewpoints ca bring much to a disussion. I liked it and say bravo to the participants! Food brings us humans together!
Vlad M.
July 20, 2014
Husk the corn as normal, then place a rubber band on the pointed end. Roll the rubber band down the cob and all the silk goes with it. The band should be somewhat snug and it MUST be rolled down the cob to work.
Mark
July 20, 2014
I love how we can look at an ear of corn with all of those white kernels and not even mention that the only reason corn isn't all yellow anymore is because Monsanto has forever changed it by genetically modifying it to be insecticidal.
It's like we don't even care anymore.
It's like we don't even care anymore.
Ted R.
July 20, 2014
Mark, the reason we don't care is that this is not true. White corn has been around long before began doing GMO research.
Judith
July 23, 2014
Wrong, Mark. White corn and bi-color corn have been around long before GMOs. I used to buy the bi-color from a local farmstand when my youngest was in kindergarten and she's now 50 years old. When we visited friends in Wisconsin they'd give us some of the white corn they grew - they were noted in the area for growing and selling novelty veggies, such as white corn, white asparagus, blue potatoes, purple cauliflower, red lettuce...
enthous
July 27, 2014
White and yellow corn is hybridized, not necessarily GMO. Of course, it can also be GMO, but that's another issue. If it's organic, and you can get organic white and bicolor corn, then it's not GMO. At least not yet. The FDA is now mucking around with the definition of organic, so all bets may be off in the future.
702551
July 25, 2015
Sorry, Mark, you are wrong.
Yellow corn, white corn, red corn, bi-color corn, tri-color corn have been around for centuries.
Humans have been breeding corn to enhance desirable characteristics long before GMO was around, just like wine grapes, cotton, wheat, tomatoes, apples, berries, dogs, cattle, roses, tulips, orchids, pretty much anything domesticated that lives on this planet.
Corn in colonial times was more like the mini cobs you see in the canned vegetable section.
Yellow corn, white corn, red corn, bi-color corn, tri-color corn have been around for centuries.
Humans have been breeding corn to enhance desirable characteristics long before GMO was around, just like wine grapes, cotton, wheat, tomatoes, apples, berries, dogs, cattle, roses, tulips, orchids, pretty much anything domesticated that lives on this planet.
Corn in colonial times was more like the mini cobs you see in the canned vegetable section.
Mark
July 20, 2014
I love how we can look at an ear of corn with all of those white kernels and not even mention that the only reason corn isn't all yellow anymore is because Monsanto has forever changed it by genetically modifying it to be insecticidal.
It's like we don't even care anymore.
It's like we don't even care anymore.
Ted R.
July 18, 2014
I cut off the base of the ear just where it starts to taper down. Put four ears in microwave for eight minutes. Then using a hot pad to protect your hands, squeeze the cob out of the husk. Magically, all of the silk stays with the husk. https://www.youtube.com/watch?v=pgq-PWG6hWk
Tonya P.
May 5, 2014
I cook the ears of corn in the microwave (about 4 minutes for 2 ears of corn)with the husks on. When the ears are done, I pull the husks back and tie them together. The silk comes off easily and the tied husks make the perfect "holder" for eating the corn. It also makes a pretty presentation.
Bibi B.
May 5, 2014
To remove the silk, swirl shucked ears between your two hands. And please, please don't cook in water for more than a few minutes (5-6 at the most)!
Dar
May 6, 2014
You are SO right. So many people overcook it. Cooking too long creates tough kernels. Thanks for the timely tip, Bibi!
Judith
July 23, 2014
Please, don't cook in water at all - use the microwave! But if you insist on diluting the flavor by cooking in water, at least leave the husks on, it helps.
AnitaW
May 4, 2014
I remove all but the inner 2 layers of husks,micro on hi.For 4 ears:place in a circle with wide ends out,cook 4min,then flip the ears and do another 2 min.when the husks are removed the silks come with
Knightcraft
May 4, 2014
Just cut the stem end about a half inch into the cob. Squeeze the top where the silk sticks out and the clean shiny cob pops out the other end!
Susan
May 3, 2014
I grew up with corn farmers. We just rubbed the shucked ear and the silk would all come off. Besides, so what if a few strands stay on? They add a sweetness.
Kim C.
May 7, 2014
I'm with you Susan. I just use my hands. I also cook my ears in boiling water with a couple of the corn green leaves in the water and about a tsp of sugar. I've tried microwaves, bbqs, etc and I always return to the boiling water method 'cause it still tastes the best to me.
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