6. Tools of the Trade
Your microwave can make shucking corn a little easier. First, trim off the tip of the cob, just above the first row of juicy kernels. Then, microwave three ears of corn at a time on high for about 30 seconds. Next, grasp an ear of corn by the uncut end and shake the cob free from its husk and silk. If any silky strands cling to the kernels, or if you elect not to use your microwave, use a brush to remove the stubborn threads. You can use a vegetable brush or purchase a toothbrush to use for this task.
5. Cooking Your Corn
To boil your sweet corn, fill a large pot about ¾ full of water and bring to a boil. Add your ears of corn, and simmer for about 10 minutes. Use the tines of a fork to check for tenderness. If you prefer, you can cook an ear or two of sweet corn in the microwave. Wrap an ear of corn in a damp paper towel and microwave on high for three to five minutes. For truly flavorful corn, try grilling. Bobby Flay has a recipe for Perfectly Grilled Corn on the Cob paired with either BBQ butter or herb butter.
4. Make a Corn Salad
If any cooked ears of corn remain after a meal, you can use the kernels to make a refreshing, summery corn salad. Place an ear of corn on your cutting board, either lying flat or standing on one end. Then, use a sharp knife to slide down the length of the cob removing the kernels. Rotate the ear of corn until you have sliced the kernels from the entire cob. Delish has a recipe for Corn Salad that calls for corn kernels, cherry tomatoes, feta, and red onion mixed with a lime vinaigrette.