Store in the fridge for up to 5 days and in the freezer for up to 5 months! To store leftovers, shave the kernels off the cob and transfer to a plastic bag. If you're feeling inconsistent sizes or missing kernels, move on to the next ear! Lastly, gently feel the kernels through the husk-they should feel even and plump. Adjusting the microwave setting: Turn your microwave to 50-75 percent power and set the timer to 4 mins. Now place this bag inside the microwave and turn it on. Next, check out the husk it should be bright green, and hug the cob tightly. Putting corn on cob in the microwave: Put the cob inside a brown bag and fold its ends at least twice to ensure closure. Black, dry tassels indicate that the corn is old. Wrap each corn on the cob in (microwave suitable) plastic wrap to seal completely.
They should be brown and slightly sticky. Remove husk and all corn hair and discard. Wondering how the heck to choose nice corn at the supermarket, when the good stuff is hidden by a husk? First, take a look at the tassels-those frilly bits at the top. It is borderline miraculous how well this hack works and we hope everyone starts using it. By cutting off the end of the husk (the opposite side of where the hairs are), allows the husk to slide out unencumbered after cooking. Speaking of step 3! Microwaving corn on the club is actually our favorite hack for shucking corn. Obviously butter + salt + pepper is classic, but dressed up like Mexican street corn isn't a bad idea either. 😉 Microwaving them first actually helps relax the husk a bit, so it's even easier than shucking raw corn! Microwave on high for 4 minutes, then let them chill out until they're cool enough to touch, 8 to 10 minutes.If you're microwaving more than 3, do them in batches so they cook evenly. Pop those bad boys on a microwave safe plate and place them in the microwave. Don't shuck it! The husk actually helps maintain the moisture in the cob, leaving your kernels plump and juicy instead of dried out.Enter: the microwave! Our hero! It can can cook corn too, and it's so fast. Sometimes, though, we don't feel like boiling a big pot of water. Boiled and topped with butter, salt, and pepper, it's hard to go wrong. When sweet corn is in season, few things are better.
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