Written by Diane Becker from Common Ground Nebraska.
Boiling large pots of water and plunging the ears of sweet corn in them is how we usually get the corn cooking job done. This year I’ve got a new way of husking and cooking it.
My family loves sweet corn! My son even will eat it for snacks in the summer – right off of the stalk!
Months ago my sister-in-law sent me an email telling how to cook sweet corn so that you don’t have to pick the silks out. Sweet corn season may be close to over, but keep this recipe in your book for making silk-free sweet corn – and fast!
I tried it out on television in front of a live audience on The Morning Blend as a CommonGround volunteer and it worked- thank heavens (you can watch it here!). If I can handle hot objects and talk at the same time while being filmed doing it- then anyone can do this.
Silk-Free Sweet Corn
3 ears of sweet corn (still in husk)
1. Place ears of corn still in husk on a plate in the microwave (no more than 3 at a time) and mic on high for 7 minutes. (If you’re only doing 1 or 2 ears, reduce time to 4-5 minutes).
2. Remove corn with a hot pad and lay on cutting board.
3. With a sharp knife, cut the stem-end of the cob off, about an inch from the bottom of the ear.
Diane Becker and her husband Tom farm south of Norfolk, where they raise irrigated corn and soybeans and do custom work. They have six children ages 7, 11, 15, 17, 19 and 26. Diane taught online and campus web page classes at a nearby community college for many years. Now, she focuses her energy on writing columns for the Nebraska Farmer and theNorfolk Daily News, working as a staff writer for the City of Norfolk and updating websites. Diane says, ” I am active in our kids’ school organizations and am a member of the board of the Norfolk Express Soccer Club and the Nebraska Soybean Association. I was in the Nebraska LEAD program 2007-2009. My hobbies include attending the kids’ activities, running half marathons, taking long bike trips, and reading with my online book club.