Corn Three Ways from the Podcast
Roast Corn in the Oven With the Husk and Silk
Ingredients
6 Ears of corn with silk and husks still on
Butter
Salt and Pepper
Instructions
Turn the oven on to 375°F. no need to preheat.
Place corn directly on middle rack of oven.
Roast for 25-30 minutes until desired tenderness.
Let corn cool enough to handle, then remove husk and silk.
Serve with butter, salt and pepper. Eat!
Corn on the Cob in the Microwave with the Husk
Step 1: Cook in the microwave
Place the ear of corn in the microwave, wrapped in a damp paper towel or not and cook on high for 3-5 minutes. Add an additional 30 seconds if the corn needs more cooking time.
Step 2: Let cool and shuck
Once your corn has cooked, set the ears aside to cool. Once cooled, shuck the corn before diving in.
Corn on the Cob in the Microwave without the Husk
Ingredients
1 ear of corn, husk on
1 tablespoon unsalted butter, softened
1/4 teaspoon kosher salt, more to taste
1/8 teaspoon pepper, more to taste
Instructions
Shuck your corn. Once that’s done, wet a paper towel, wring out and wrap around each ear of corn. Place on a microwave-safe dinner plate.
Cook in the microwave for 3-5 minutes based on the amount of corn you are heating up.
6-8 minutes for 2 ears
8-10 minutes for 3 ears
10-12 minutes for 4 ears
