Saturday, September 8, 2012

252/366: Pintember Corn Silk

I have succumbed to the 'silk-sayers'.

I don't like shucking corn.

I love eating it, though.

If I want it, I need to do the preparation and cooking.

This is how I removed the shucking, heating water, cooking corn from an estimated 30 minutes, to four.

Yes, four minutes.

This is the pin that I've been considering for, well, about a year.



In a nutshell, stick a corn on the cob in the microwave WITH the husk still intact.  High for 4-5 minutes based on your oven strength. 

Use a towel (this sucker is HOT) to chop off the bottom of the corn (not the silk end).  Then, still using your towel wrapped around the cob, push out the cob.  Think squeezing toothpaste out of the tube.

There was not one thread of silk on the cob.

It was easy clean up, no mess with husking.

I ate this at 10:30 pm after the kids went to bed. 

It could have been the best cob of corn I've ever had.

Could have been the ease and taste or the 'alone' time I had whilst eating.

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