Corn on the cob was one of my favorite summer eats as a child—dripping in butter, with cute little skewers in the shape of farm animals. Not much has changed since those days: The second sweet corn is in season (roughly May through September), I start stocking up.
Growing up, my mom would boil corn on the cob in big batches, but I'm partial to a less fussy method—using the microwave.
Microwaving corn on the cob couldn't be any simpler, and it takes just a couple of minutes. All you need is, well, some corn and a microwave (see, I told you it was simple!).
First things first: Don't shuck the corn! Leaving the husk on not only helps prevent the corn from drying out, but the process of microwaving it also makes removing the husk and silk much easier.
Set those un-shucked corn on the cobs (up to four at a time) on a microwave-safe dish, pop them in the microwave, and cook them for five minutes. If you're only doing one or two, you can start with three minutes.
After removing from the microwave, let those babies cool until the husk doesn't scorch your finger when you touch it, then shuck the corn. Now they're ready to eat. Slather 'em in butter, salt, pepper, it's up to you. Or slice off those sweet little yellow gems with a knife and toss into salads, pastas, soups, and more.
Erin Alexander is the Associate Editor at Food52, covering pop culture, travel, foods of the internet, and all things #sponsored. Formerly at Men’s Journal, Men’s Fitness, Us Weekly, and Hearst, she currently lives in New York City.