When summer comes, so does corn on the cob, one of the favorite flavors of the season. Of course, corn does have a bit of prep work involved, including removing the husk and picking all of those silk strands off. It doesn’t have to be difficult or time-consuming, however. This method to removing the husk and silk takes so much less time with the assistance of a microwave.
You won’t believe how easy this hack is: starting at the stalk end, slice a tip one inch above the last row of kernels, then simply place the corn on a plate and microwave for two to four minutes.
When you grab the uncut end and shake the cob while squeezing at the same time, the corn will slide out, completely free of silk and husk! It works from the steam of the microwave, which allows the kernels to separate from the husk and silk.
Many people weighed in with comments on the corn hack, with one expanding on this method, noting: “Don’t know why you don’t just completely whole husk and nuke the cob. I’ve done this for years. The microwave steams the corn sugars (caramelizing) and starch (nuttiness), and the bugs come screaming out (if any remain …), the cob itself streams up and expands, leaving the corn kernels all steamed on all sides. THEN, cut the stalk end and shuck.”
Others, however, weren’t sold, with one person writing: “I prefer the old fashion way. Husk corn, remove silk, place in cold water which is just enough to cover the cobs, add some lemon juice & sugar, and turn heat to high… wait until water just starts to boil and time it exactly two minutes Perfect every time.”
One person noted that a good knife is important, commenting: “Yeah it works but if you don’t have chef quality knives, be prepared to saw for a while! Lol. The amount of time it took me to cut the end off the corn, I probably could have shucked it the regular way. Still had a few pieces of silk but nothing that I couldn’t pick off in a few seconds.”
Others think the old fashioned way is just fine, with one person commenting: “Seriously, it takes 20ish seconds to dehusk/de-silk an ear, and that includes not losing a single row of kernels the entire way around the ear. Have fun with your method when you’re having friends over and need to shuck 60+ ears of corn and you’re backed up by your microwave.”
Another commenter added this to the conversation: “A: This method takes far less time than peeling the husk. B: This method leaves your ears silk free which one can work hard and never achieve if peeling the corn first. 3rd: Microwaving alters nothing nutritionally that other heating methods don’t also alter, and being in the husk probably holds more good stuff in versus boiling hand shucked ears. The waves don’t penetrate far into food, and don’t magically remove nutrition, for its heat transfer out to in, as when boiling.”
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