I'm sure that this has been covered on here before. However, I finally got around to trying the corn on the cob "hack" where you cook the corn in the microwave while it's still unshucked. Works like a charm. Life-changing!

If you haven't tried, it give it a shot.

HEB just had corn on sale for 10 ears/$1. Is it really 4 mins per ear?

willie wonka said:

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HEB just had corn on sale for 10 ears/$1. Is it really 4 mins per ear?

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I do three at a time and it takes 8-10 minutes, depending on how big they are.

I've also seen 3 minutes per ear but I do mind for 4 in thats how I like it.

And I bought 10 ears of corn for a dollar at HEB this week. The microwave turns out to be way faster than boiling a huge pot of water. I have it probably takes 20 to 30 minutes just to get the water boiling.

While still in the husk? Because this trick would probably work that way, too. The speed of cooking in the microwave is awesome. However, to me, the greatness of this trick is that without much effort you remove every single corn silk strand on the cob.

Had no idea that they make a microwave with a grill function.

RIGHT?!

I soak them in water and cook unshucked on the grill. It's probably the steam that cooks it as much as anything else.

For those of you who shuck it and throw it on the grill, good for you! However, I love that I don't have to shuck it if I cook it in the microwave. That was the whole point of my post.

No different than boiling it.

Soak in water, Grill unshucked, shuck, slather with butter and Tony's.

When I boil them I add sugar and milk to the water.

Have you tried it?

nom nom nom

I don't add the cream and I just eyeball the milk and sugar.

Shuck.

Brine (with sugar and salt).

Grill.

That's hot!

Some of you are awful at this cooking thing.

Corn is already sweet... why add sugar and milk?? That's not corn, it's sweet chowder. Boiling and microwaving are the same, and well below the standards of roasting.

Open the husks, rub with the end of a stick of butter and add spices of your choice (any combo and ratio you choose of salt or seasoned salt, chili powder, white pepper, garlic powder, chili flakes). Put the husks back on so the corn is protected and toss on upper rack of grill/smoker if you're cooking other things or directly on the grate at a medium temp.

Make sure you save the cob, cuts down on the TP bill.

Shuck it
Grill it
Eat it

Agree, cooking in the shuck is the best in my opinion. It intensifies the natural sweetness and pulling the silk off afterward is a breeze. We often don't add any butter or salt, just eat it as is. I usually do it in the oven at 350 while I cook the rest of dinner so I don't have to think about it. I'll have to try it in the microwave. And, if you want a grilled char, easy to do at the end.

I've never thought twice about doing anything with corn other than taking it straight from grocery bag and throw on a hot grill. Rotate once at some point (when the outer layers are charred), and 10 minutes in, you're done. I usually do all the corn at once.. it still takes 10 minutes. Keep them in husk to stay warm while I cook the meat.

Mitch all together

I did 8 cobs in the oven last night as I cooked a meatloaf. They turned out great.

I always baste the corn with a butter/salt/paprika mixture while it is on the grill.