Cheap Recipe: Two-minute Corn on the Cob

20 Aug

For a printable version of this recipe and complete ingredients listing, click here.

Corn on the cob just became the fastest go-to side in the fridge.

Corn on the cob just became the fastest go-to side in the fridge.

My post today is a quickie, but a goodie. For years, I only fixed corn on the cob when company was coming, because all that shucking and boiling didn’t seem worth it for just two people. It wasn’t until last year that I learned this simple trick to having perfectly cooked corn in two minutes, shucking time included!

These instructions are so simple I questioned if they even warranted a post, but I figure if I didn’t know about this easy method until recently, there might be someone else out there still missing out, too. So, here you go!

You need to begin with corn that is still entirely covered by the

This method works exactly the same for white or yellow corn, so don't fret over what's available.

This method works exactly the same for white or yellow corn, so don't fret over what's available.

 shuck. That’s a good thing, too, as this is the cheapest way to buy corn. I scored some at a 10-for-$2 sale at my local grocery store. You can’t beat 20 cents for a filling side dish!

Place the unshucked corn ears in a bowl or shallow dish. Lay a piece of microwave-safe plastic wrap cross the top of the bowl. (I feel better having the shucks on for this reason,

Talk about easy sides. Even I can't complain about this one.

Talk about easy sides. Even I can't complain about this one.

too–that hot plastic isn’t going to melt right down and make direct contact with what I’m eating. I’m sure there’s still some scare over cooking anything in the microwave, but…this seems better than a lot of alternatives.)

Pop the covered corn in the microwave for two minutes per ear. You can multiply this by up to three ears, for sure. Beyond that, I don’t know how well or evenly this will work, but the whole point of this post is making corn on the cob easy and quick to make for a

Multiply the number of ears by two minutes apiece for your microwave time.

Multiply the number of ears by two minutes apiece for your microwave time. (I had two ears, so I pressed the four-minute button.) Easy as that!

 small group, not a large one. Oh, and if you do three at a time in the microwave, you’ll want to shuffle the ears around in the bowl at the halfway mark (three minutes) for good measure. But for one or two cobs you don’t even have to do anything other than push the button on the microwave and walk away!

Once the microwave has stopped, be sure to remove the dish and plastic wrap while wearing an oven mitt or other protection. That steam is HOT.

You'll be amazed how the corn fibers just fly off in one piece!

You'll be amazed how all of those stringy, silky corn fibers just fly off together in one piece. It's magic!

Still wearing oven mitts, separate the shuck layers slightly on the pointed end of the ear. Grasp the exposed point of corn and pull gently. The layers of shuck and fibers will practically fall right off without any effort.

Gather the still-attached mess of shuck and fiber down around the stem end of the corn and twist quickly to remove the entire bunch of waste in one piece! (See picture.) This sure beats all that peeling and ripping you get when you prepare a batch the old-fashioned way and shuck it before it’s cooked!

If you’re not serving the corn for a few minutes, you can leave it in the shuck until right before it’s served. It will hold in that heat really well, which is a good thing, but remember to put those oven mitts back on before you start shucking!

And that’s all, Folks. Enjoy the taste of summer!

I pair this with a $5 prepared rotisserie chicken from the store on those "I-don't-want-to-cook" nights. The microwave time for the corn is the only prep work involved in the whole meal!

I pair this with a $5 prepared rotisserie chicken from the store on those "I-don't-want-to-cook" nights. The microwave time for the corn is the only prep work involved in the whole meal!

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3 Responses to “Cheap Recipe: Two-minute Corn on the Cob”

  1. Linda August 27, 2009 at 8:47 PM #

    I don’t even bother with the plate or the plastic wrap. Just pop the ears straight onto the turntable and set the timer. Be extra careful when you pull the shucks back, though, or you’ll get a nasty burn.

  2. Gracie August 28, 2009 at 8:46 AM #

    Why didn’t you ever tell me about this growing up??? I spent years doing without or making it the hard way! All the time, my own mommy knew the SECRET and didn’t tell me.

    Stinker-face!

  3. Emily October 23, 2009 at 4:00 PM #

    A good riff on an old standby: Mexican corn on the cob. We discovered it at a taco truck here in Tulsa and are now more or less addicted to it. Start with regular corn on the cob, slather with a thin layer of mayonnaise, and sprinkle with chili powder, lime salt, and grated cotija cheese (or Parmesan if you don’t have any cotija). Sounds weird, tastes wonderful.

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