Cacio e Pepe Corn on the Cob

I don't know about heresy, but I microwave my corn too. And I don't bother taking off any of the husk. After microwaving, I cut off the "stem" end, squeeze from the top, and the corn slips right out minus silk and husk.

Fresh corn in the cob should only be put in boiling water for a maximum of 2 minutes. Any longer toughens the kernels.

I microwave the corn. Is this heresy? Remove most of the husks, but leave a couple. Remove the silk. Pull the remaining husks back up to cover the cob. Place in a microwave-safe dish and heat on high 3 minutes per cob. No heating up the kitchen, no waiting for the water to boil, no waste of water. (I never seem to make stock with the odds and ends I save in the freezer.)

I discovered this method while on the boat (no modern microwave and husband is in charge of the grill ... so ...). I heated up a large frying pan with 1 tablespoon of butter and about 1/4 inch of water and put in 4 cobs of corn. Put a lid on it and let them steam for 5 minutes. Take off the lid and let it evaporate and then the butter takes over and browns them. Turn them a few times to get more browned sides. So now I do this at home!

The time it takes to cook corn in boiling water depends on your altitude. In high-altitude areas water boils at only 200°, so cooking time is longer. Personally, I preferred to steam corn in the husk in the microwave at four minutes per ear. Just cut off the large end afterwards and hold the skinny end and shake ...the ear comes out perfectly clean. There’s no shucking and no silk to mess with, and no big pot to clean🙂. (High altitude even affects to baking and roasting times.)

I totally agree with the two minute cooking time! I've had too many ruined by mushiness corn cobs.

I wrap corn is a wet paper towel and microwave for 3 minutes. It’s just a good as boiling and doesn’t heat up the house or dirty a pot.

I’m anxious to try olie’s Micro method. My go-to is bringing water to a boil, adding shucked corn, coving and remove from heat. Corn is done in 10-12 minutes, but can sit in water for up to 30 with no ill effects. Kind of like Sous vide.

Cojita cheese is a great substitute of the parm/pecorino. Reminiscent of Mexican street corn.

Fresh corn is ready once the water has come back up to boil form when it was plunged.

According to America’s Test Kitchen, you shouldn’t boil the corn at all. Turn off the heat when the water comes to a boil, then add the corn. Let sit for 10 minutes or longer until you’re ready to eat it. It will stay hot in the water without getting tough or overcooked. Since we learned of this method, we won’t cook corn on the cob any other way.

I soak the corn in it's husk a few minutes, or run it under tap if I don't have time. I cut the top of the silk and bottom of the stem just because it's too long for my microwave. I put up to 4 ears in microwave for 3 minutes total. Husks and silk slip right off. No better, easier way to get perfect corn.

Great idea that needs some help. I had perfect white corn and boiled it for two and a half minutes. But the butter and cheeses did not melt properly to the ears as the came out; I may try grilling the corn wrapped in aluminum foil next time and adding the sauce to the packets instead.

I made this recipe today and it was delicious. Thanks!

I also microwave my corn. I leave most of the husk and silk, run it under the water for a bit to get some extra moisture, wrap it in a damp tea towel, and microwave for about three minutes. Then let it sit for a couple of minutes. Finally, remove the tea towel, cut off most of the stem end, and pull down all the husks and silk. Use the husks as a handle, and enjoy the sweetest corn you've ever tasted.