Quick Corn



Few things mean summer to me more than the smell of smoking charcoal, juicy watermelon, and farm fresh corn on the cob. I love the lightness of summer meals and the bright flavors that come from ripened fruits and veggies. Corn on the cob is the epitome of summer eats with the flavorful bursts of juice that come from each crunch of kernels. Once corn is cooked, it's tasty enough to eat plain, like all the best summer produce, but simple additions like butter and a sprinkle of old bay seasoning kick it up a notch. As someone who hates doing dishes, the pain point with corn on the cob is having to dig out the biggest pot I own to boil the cobs and then wash it afterwards. The big pot is needed to fit the length of the cobs, but it takes forever to heat up. I use a much more convenient cooking method: microwaving.

After husking corn and washing it, roll each cob individually in a paper towel. Then quickly run the wrapped cob under water to fully dampen the paper towel. Microwave one cob for 1 minute 45 seconds or two cobs for 3 minutes 30 seconds. Keep the cobs wrapped until you're ready to eat to keep them warm. Microwaved corn tastes delicious, actually even better than boiled in my opinion. I have a habit of over boiling corn and when corn is over cooked, the kernels become tough. With microwaving, it turns out perfect every time!





Someone else loves corn on the cob.





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