ThePej
on - last edited on by
Samantha_B
On my drive back from Kelowna, I stopped in Chilliwack to pick up a bag of fresh corn. I love eating corn on the cob in the summertime, especially during a BBQ.
The good thing about corn is that it makes a perfect snack at home or in the office. How can you make it so that it’s fast and easy. All you need is your microwave. And it won’t sabotage the taste. Trust.
Here are two approaches to making corn in the microwave.
Method #1
- Remove a few strands of the husk and clean the silk. (You don’t have to clean the entire corn).
- Rinse the corn.
- TIP: You can also soak the corn in water for 15-20mins. That is only if you can wait a little longer before indulging into your corn.
- Place the corn on a (microwaveable) plate.
- Set your microwave for 6-7 minutes
- Voila, you are done!
- Caution: The corn will be very hot so it’s best to let it cool for a minute.
- The husk will be very easy to peel off. If you want to get fancy, you can cut both ends of the corn, and punch one side to have it slide out of the husk.
Method #2
- Remove the husk and silk from the corn
- Wrap the corn with a wet paper towel
- Place it one a (microwaveable) plate
- Heat for no more that 5 minutes
If you want a visual on this method, check out how the Chow.com explained this process.
How to flavor your corn?
Melted butter on corn is to die for. Don’t you agree? Butter, salt, and pepper is always the traditional option. But to be more flavorful check out these simple buttery creations (adapted from Canoe.com):
- Basil butter: 2 Tbsp. (30 ml) minced fresh basil, 1 Tbsp. (15 ml) minced fresh chives or green onion top
- Cilantro butter: 2 Tbsp. (30 ml) minced fresh cilantro (coriander), 1 Tbsp. (15 ml) fresh chives or green onion top and 1 tsp. (5 ml) minced jalapeno pepper or dash hot pepper sauce
- Garlic butter: 1 Tbsp. (15 ml) minced fresh parsley and 1 clove fresh garlic or roasted garlic, minced
- Lemon Pepper: 1/4 tsp. (1 ml) grated lemon rind, 2 tsp. (10 ml) lemon juice and 1/2 tsp. (2 ml) coarsely ground pepper
- Parmesan: 2 Tbsp. (30 ml) freshly ground Parmesan cheese and 1 Tbsp. (15 ml) minced chives. Also good with Romano and Asiago
- Smoky cajun: 1 tsp. (5 ml) each minced fresh oregano and thyme, 1/2 tsp. (2 ml) smoked sweet paprika and a pinch of cayenne
- Curry: 1 Tbsp. (15 ml) minced fresh chives, 1/2 tsp. (2 ml) curry powder and 1/4 tsp. (1 ml) cumin
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