Step 1: Place fresh, husk-on corn ears in the microwave. Cook for 60 to 90 seconds. The ears should be warm to the touch, but not hot and steamy when finished.
Step 2: Transfer one ear to a cutting board, and use a clean kitchen towel to hold it firmly in place. The towel will help protect your hands from the heat, and help you get a better grip. Hold the ear from the top.
Step 3: Using a sharp knife, slice off the stem.
Step 4: Gently squeeze the still-closed end of the husk and push the cob out. Repeat with the rest of the microwaved cobs. It’s as easy as that!
What should you do with your freshly husked corn? You already know that corn on the cob is perfect on its own—whether it’s grilled, boiled, steamed, or roasted. You can also cut the kernels off (keep the corn laying down and use your knife to shave off each side, rotating the cob as you go), and put them in any of these of these stellar recipes.
Summer Corn Chowder
Somewhere in between creamed corn and rich chowder, this velvety soup is summer comfort food at its finest. Tip: Scraping the cobs after removing the kernels produces a sweet “milk” that adds an extra dose of luscious corn flavor.
These stuffed corn cakes are a riff on the popular Venezuelan street food called cachapas. A duo of fresh corn and cornmeal creates the batter for hearty pancakes that get folded with savory ham and melted mozzarella.
Corn for dessert? Obviously! The natural starch in corn helps to create the texture for this easy, three-ingredient ice cream that comes together without any special equipment. Served with a tangy blackberry sauce, it’s a refreshing, not-too-sweet dessert for hot summer nights.