Ingredients
Method
- Place the corn on a microwave-safe plate. Microwave on high: 1 ear for 2 minutes, 2 ears for 4 minutes, 3 ears for 5 minutes, or 4 ears for 6 minutes.
- Let the corn rest untouched for about 5 minutes to cool slightly.
- Using a sharp knife, cut off about 1 inch from the stem end (the stubby side, not the silk end).
- Hold the silk end and gently pull the husk and silk away from the corn, rocking if needed to loosen. The husk and silk should come off in one piece.
Nutrition
Notes
Store fresh corn in its husk in the refrigerator until ready to cook. Microwave wattages vary; start with the suggested times and add 30-second bursts if needed. The corn will be very hot; use a kitchen towel to hold the end. If the husk doesn't slide off easily, peel back the top layer to get it started. Serve immediately with butter, salt, and a squeeze of Meyer lemon for a California twist.
