Cooking corn on the cob is like second nature to many, but getting it just right can sometimes be trickier than it seems.
There’s a whole lot of debate on the best way to prepare it.
Whether you prefer it with a bit of char from the grill, soft and tender from steaming, or quick and easy from the microwave, there’s a method to suit everyone’s taste.
And let’s not forget, different cultures have their own unique takes on cooking and incorporating corn into their dishes.
For many of us, corn on the cob is the go-to summer side dish because it’s so simple to prepare.
The YouTube channel “Food Wishes,” led by Chef John, offers a fantastic hack to make cooking corn even easier and, importantly, silk-free.
As Chef John says, “Any fool can cook an ear of corn… no offense… but that’s not what this tip’s about!”
The aim here is to avoid those pesky corn silk threads that seem to cling to the cob no matter what.
Corn silk is the last thing you want to be dealing with when you’re ready to sink your teeth into some delicious, buttery corn.
These threads can get stuck between your teeth and really ruin the experience.
Chef John has a straightforward method to cook your corn to perfection while ensuring it’s free of those annoying silks.
One of the simplest and quickest methods is to use the microwave.
Yes, you heard that right!
Even if you’re a die-hard fan of the BBQ grill, this microwave hack can work wonders.
The process is incredibly efficient and yields great results every time.
Here’s how Chef John does it.
Place your ear of corn, husk and all, into the microwave.
Cook it on high for three and a half minutes.
Chef John, ever the efficiency expert, sets his microwave to three minutes and thirty-three seconds, just to avoid moving his finger to the zero button!
It’s these little hacks that make cooking easier and more fun.
Once the corn has cooked, be careful as it will be extremely hot.
Using a cloth to protect your hands, hold the cob steady on a chopping board and cut off the stalk-end.
This will release all the fibers running to the end of the cob, commonly known as corn silk.
Next, with the cloth still wrapped around the cob to protect your hands from the heat, give it a squeeze.
The corn should slide right out of the husk, leaving the silk behind.
This method ensures that you get a perfectly cooked, fiber-free corn cob.
When you look closely at your cooked cob, you’ll notice that there are few, if any, silk fibers remaining between the kernels.
Now comes the best part—adding the toppings!
Your corn cob is now ready to be slathered in butter and sprinkled with salt.
Just be careful, as it will still be very hot from the microwave.
Let it cool slightly before you dig in, and then enjoy the sweet, juicy goodness of corn without the hassle of silk threads.
Chef John’s microwave method is a game-changer for anyone who loves corn on the cob but hates dealing with the silk.
It’s quick, easy, and ensures a perfect result every time.
So next time you’re craving corn, give this hack a try and see how it transforms your cooking experience.
Watch the video below to see Chef John demonstrate his corn prep skills!
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