Start with 1 to 4 ears of corn. Prep the corn by first trimming back the stalk. Not too much, you want to keep the husk intact.
Next, trim off most of the silk and loose husk at the top of the ear.
Place the amount of corn in a microwave on high for 4 minutes per ear (2 ears = 8 minutes).
Remove from oven with a hot pad. With a SHARP chef knife cut off the bottom of the ear of corn. I take out the bottom row of kernels usually. But you can always cut again if you don't get enough.
Slide the knife between the ear of corn and the husk and cut a couple of slits through the husk about 2 inches up two sides.
Squeeze the corn out of the husk. The silk will stay with the husk.
Serve hot with salt, pepper, and butter to taste.
This technique is good for 1-4 ears of corn. If you need more see discussion above.
Be sure to calculate the time at 4 minutes per ear. So one ear is 4 minutes, and 3 ears would be 12 minutes.
Use a microwave with a turntable.
Use hot pads to handle the hot corn, or you may get burnt.
Corn can be stored at room temperature for a day or several days in the refrigerator.
The keys to getting the corn out of the husks are the cutting the stalk off far enough into the corn to release all the husk. And the slits up the sides both being several inches long and all the way through the husk.
The silk will come off with the husk.
Nutrition Note: Value given is for just the corn. 1/2 teaspoon of butter and 1/4 teaspoon of salt would add 18 calories and about 600 to the sodium.
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