If you were raised on a farm, shucking and cooking fresh corn on the cob is routine. However, not everyone was raised on a farm, yet we enjoy fresh corn that doesn’t come from the frozen food section in the grocery store.
During the summer, freshly picked corn on the cob is available in many grocery stores and at farmer’s markets. I prefer to select my own corn on the cob, still in the husk, take it home and shuck it myself. However, it is often available in a package of 4 pre-shucked cobs.
If you plan to cook your corn in the microwave, you will want it still in the husk. Personally, I prefer boiling my corn on the cob, but I’ll share several ways to cook it below.
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How to Shuck Corn on the Cob
Start at the top of an ear of corn (where the stringy silk is poking out), pull the leaves and silk to the base of the ear and break it all off together with a quick snap.
I always rinse my corn on the cob to remove as much of the straggling silk as possible.
How to Boil Corn on the Cob
Start by shucking the corn. I break by cobs in half simply for more manageability when serving and eating, but you can certainly cook them whole.
Add milk and 1/2 cup of butter. (I’ve never measured the milk. I simply pour it in until the water is milky). Bring it to a boil again.
Once it starts boiling the second time, turn it down to medium low (4 on my stove), cover with a tilted lid and slow boil for 1 hr.
How to Microwave Cook Corn on the Cob
2 Ears at a Time
Microwave corn on the cob in the husk for 8 minutes. (4 minutes for one ear of corn)
Easily remove the husk & silk: Cut off the bottom (large root end). Starting at the top, with your fingers, press the corn out of the end opening you just cut. It will slip out easily and be silk free.
How to Cook Corn on the Cob in the Oven
Preheat Oven to 350°
Cut of the silk hanging at the top of each ear of corn, but leave the corn in the husk
Place the corn (still in the husk) directly on the oven rack.
Cook for 30 minutes.
Dinner is Always Better with Corn on the Cob!