If husked: a damp paper towel
Something to hold hot corn: towel, oven mitt, or whatever you like
Method 1: Corn with the Husk On
This is the lazy genius method. Leave the husk intact.
Place corn (with husk) on a microwave-safe plate.
Microwave on high: 4 minutes for one ear; add 1–2 minutes for two. For more, rotate or spread them out.
Let it sit 1–2 minutes. It will be steamy and hot.
Use oven mitts or a towel, hold the silk end, slice off the fat end, and squeeze. The corn slides out, silk-free—like magic.
Why it works: The husk traps steam and flavor, essentially acting as a tiny pressure cooker.
Method 2: Husked Corn
Already shucked your corn? No problem.
Wrap the cob in a damp paper towel.
Place on a microwave-safe plate.
Microwave 2–4 minutes (three is usually perfect).
Carefully unwrap—it will release steam.
If dry, try a slightly wetter towel or splash a bit of water next time.
Tips for Perfect Corn
Choose fresh corn: Green husks, firm kernels, fresh silks.
Don’t overcook: Corn can turn rubbery quickly. Start low, add 30-second increments if needed.
Rotate when cooking multiple ears: Ensures even heat.
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