Author Notes
Sometimes, on hazy, hot and humid summer nights, all I can muster an appetite for is an ear of corn. Here's my favorite way to cook corn on the cob quickly, and with little mess. No need to heat up an already hot kitchen with a pot of boiling water, either. Adapted from this technique I saw on Youtube last year: http://youtu.be/YnBF6bv4Oe4... —mrslarkin
Ingredients
-
1
large fresh ear of corn, unhusked
-
cold butter
-
1 tablespoon
chopped fresh mint
-
1 tablespoon
chopped fresh cilantro
-
salt and pepper to taste
-
squirt of fresh lime juice (optional)
Directions
-
Place unhusked corn (yep, unpeeled, un-anything) in microwave. Cook on full power for 5 minutes.
-
Using an oven mitt, or tongs, or whatever tool you have, carefully remove corn from microwave. Cut off the bottom stem end, about an inch up the cob. Using a towel or something to protect your hands, grasp the corn at the pointy end and tap the cut end a few times until the corn on the cob slips out. If it's stubborn, peel away some of the husk, and it'll come right off, silk and all.
-
Place corn on a plate. Rub all around with butter, season with salt and pepper, sprinkle the herbs all over, and a squeeze of lime juice, if using.
See what other Food52ers are saying.