I was at the store the other day and was in the process of picking some fresh ears of corn (4/$1) when this gentleman from Nova Scotia (he told me that’s where he was from) approached and asked me how I cooked my corn.
I laughed because I love random conversations like this. I told him I either grill it or boil it unless a recipe calls for the corn to come off the cob before cooking. He smiles and says, “So I don’t know you and you don’t know me, do you mind if I share a trick?”
“Of course not,” I reply, and of course, I don’t. I’m always looking for new ways to cook.
“Leave the corn in the husk,” he says, “and put it in the microwave for 4 minutes. When done, take it out and use an oven mitt because it will be hot. Cut a tad off the big end of the corn while still in the husk, and then squeeze the corn from the small end and push it out. It will come out without any strings and it will be very juicy and tender.”
I gave him my thank you’s and we went our separate ways. Last night, I looked at those ears of corn and thought, “Hmm, I wonder if the Nova Scotia way really works.”
I put the four ears of corn still in their husks in the microwave for 14 minutes and when they were done, I did as he said. I cut about a 1/16 of an inch off the big end, just enough to slide the corn out of the husk, and then I squeezed. To my amazement, the corn slid right out with not one string attached. The corn was moist, and so, so sweet.
Thanks to a man from Nova Scotia, I will never strip my corn husks and boil my cobs ever again.
And on that note, I’m going to squeeze some more corn. 🙂