Richard's Corn on the Cob Recipe
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Corn on the Cob The best way I've found to cook corn on the cob, without taking a lot of time is in the microwave. The big advantage of this is the husk keeps all the nutrients and taste inside.
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Cobs of corn with the husk still on.
If the cobs have a large tassel or stem cut them off, being careful not to cut into the cob. Remove any loose outer leaves of the husk.
Place two cobs in microwave with the husks still on.
Cook for three minutes on high.
Then rotate husks 180 degrees.
Cook for another three minutes. With most microwaves, two cobs at a time work well. For one only cut the time by one third.
Peel back the husk, but don't remove. You will find the silk comes off much easier and the husk peeled back makes a great handle.
If you need to cook more than two for a meal, repeat as often as needed until you have all the corn you need.
The first done cobs will stay hot while you do the others until you remove the husk.
The times work for a 1200 W microwave. Give longer for lower powered unit.
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