I've added fresh corn to polenta, but have never made fresh corn polenta. It looks fantastic! Will give it a go. Have you ever added corn to risotto? The corn's milky/starchy qualities make creamy risotto even creamier. here's a recipe I did awhile back: https://www.domenicacooks.com/blog/zucchini-and-corn-risotto
Domenica! That recipe looks fantastic! Thanks so much for sharing. I will definitely be making it sometime soon. I can totally see how the corn's milkiness lends a creaminess to dishes like this. Can't wait to try it!
I love the microwave method! My husband found this video several years ago (not sure how or why as he struggles to even locate our kitchen 🙄) and I have used it many times. I do transfer the cooked corn to a towel lined pan and use a cloth to handle - it has been perfect every time!
Perhaps now I am the last person in America without a microwave.
I have a delicious tart recipe for you that uses both cauliflower and radishes that you might like when you get cauliflower in your csa box, if you do. Or, do you grow it?
I microwave corn in the same way you do, except that I wrap the cooked but not shucked corn in a bath towel for a couple of minutes after cooking. It finishes cooking in the warmth of the towel and allows me to reduce the microwave time to 2 minutes
Great recipes! Thank you! I microwave corn though differently. I husk and de-silk 3-4 ears of corn depending on size and put them in a Pyrex 8x8 baking dish and cover with BPA free Stretch -tite , poke a few holes in it and microwave for ~2 mins/ ear. Remove wrap, place a wad of paper towel in the corner and tip dish to soak up the water created during cooking and toss out. Pour melted butter over or put a few tbsp of butter on top to melt. Tada!
Cut a score line at the bottom row of kernels thru the husk all the way around. Then microwave and then pull, potholders recommended. I think this was from American Test Kitchen
Ali, much as I am for ease of preparation, microwaves change the nutrition of our food and make the food much less recognizable to our bodies. It is not metabolized well. Cancer clinics in Mexico have for years told patients not to use a microwave...ever. On that advice, and reviewing scientific papers on the subject, I have not used a microwave for over 25 years. (My husband died of cancer.)
I love the microwave shucking method because there’s almost no silk to fuss over. I usually nuke three ears (two of us) for 5-6 minutes. If I’m busy, I wrap them in a dish towel for a minute or two. Then I cut about an inch of the stem end off, grab the silk end and squeeze it out. Voilá!
I must be doing something wrong, after microwaving the husk is so hot and hard to get off!
I've returned to my tried and true method - put husked ears of corn into a pot of boiling water. Turn off the burner and let sit for 5-10 minutes. Perfect corn every time!
Hi! And thanks for sharing your boiling method — it sounds great.
If you were up for trying the microwave again, I think it's a matter of letting the corn cool longer before trying to remove the husk. Someone commented above with this additional instruction, which I will try next:
"Cut a score line at the bottom row of kernels thru the husk all the way around. Then microwave and then pull, potholders recommended. I think this was from American Test Kitchen."
I've added fresh corn to polenta, but have never made fresh corn polenta. It looks fantastic! Will give it a go. Have you ever added corn to risotto? The corn's milky/starchy qualities make creamy risotto even creamier. here's a recipe I did awhile back: https://www.domenicacooks.com/blog/zucchini-and-corn-risotto
Thanks, as always, for the inspiration!
Domenica! That recipe looks fantastic! Thanks so much for sharing. I will definitely be making it sometime soon. I can totally see how the corn's milkiness lends a creaminess to dishes like this. Can't wait to try it!
I love the microwave method! My husband found this video several years ago (not sure how or why as he struggles to even locate our kitchen 🙄) and I have used it many times. I do transfer the cooked corn to a towel lined pan and use a cloth to handle - it has been perfect every time!
https://m.youtube.com/watch?time_continue=1&v=G7gaX_kOht8&feature=emb_logo
🤣🤣🤣🤣🤣 hilarious! So looking forward to watching the video. Thanks for sending!
Perhaps now I am the last person in America without a microwave.
I have a delicious tart recipe for you that uses both cauliflower and radishes that you might like when you get cauliflower in your csa box, if you do. Or, do you grow it?
I would love the recipe! Please share :) You can copy and paste it here or email it to me: alexandra@alexandracooks.com
My husband's family comes from a long line of farmers and this is the only way we all cook corn, it's the best!
Great to hear!
Yes! Just bd careful taking the plastic off! It’s hot.
Got it! Thanks :)
Hi Ali,
I microwave corn in the same way you do, except that I wrap the cooked but not shucked corn in a bath towel for a couple of minutes after cooking. It finishes cooking in the warmth of the towel and allows me to reduce the microwave time to 2 minutes
Smart! Love this. Probably allows the corn to cool a little bit too to make it easier to handle? Thanks for sharing!
Great recipes! Thank you! I microwave corn though differently. I husk and de-silk 3-4 ears of corn depending on size and put them in a Pyrex 8x8 baking dish and cover with BPA free Stretch -tite , poke a few holes in it and microwave for ~2 mins/ ear. Remove wrap, place a wad of paper towel in the corner and tip dish to soak up the water created during cooking and toss out. Pour melted butter over or put a few tbsp of butter on top to melt. Tada!
That sounds amazing! And sounds like something my children could do on their own, which is exciting. Thanks for sharing!
I'm team microwave for corn. Just did a bunch last night for a corn salad. But corn polenta! That sounds amazing. Making that this week for sure!
Yay! Hope you love it :)
Cut a score line at the bottom row of kernels thru the husk all the way around. Then microwave and then pull, potholders recommended. I think this was from American Test Kitchen
Smart! Love this idea. I definitely could have used potholders.
Ali, much as I am for ease of preparation, microwaves change the nutrition of our food and make the food much less recognizable to our bodies. It is not metabolized well. Cancer clinics in Mexico have for years told patients not to use a microwave...ever. On that advice, and reviewing scientific papers on the subject, I have not used a microwave for over 25 years. (My husband died of cancer.)
I'm so sorry to hear this Betsey 💕💕💕💕
I love the microwave shucking method because there’s almost no silk to fuss over. I usually nuke three ears (two of us) for 5-6 minutes. If I’m busy, I wrap them in a dish towel for a minute or two. Then I cut about an inch of the stem end off, grab the silk end and squeeze it out. Voilá!
Thank you for sharing the timing for multiple ears of corn! So helpful. The cutting tip is smart, too.
Ali, I also pull off the exposed silk before microwaving. If it’s very dry, it could burn up in the microwave. Just an fyi.
Good to know... thanks!
If you shuck the corn first multiple ears only take 2-3 min in my experience. Thanks for your great content!
Great to know, Gwen! Thanks for sharing!
I must be doing something wrong, after microwaving the husk is so hot and hard to get off!
I've returned to my tried and true method - put husked ears of corn into a pot of boiling water. Turn off the burner and let sit for 5-10 minutes. Perfect corn every time!
Hi! And thanks for sharing your boiling method — it sounds great.
If you were up for trying the microwave again, I think it's a matter of letting the corn cool longer before trying to remove the husk. Someone commented above with this additional instruction, which I will try next:
"Cut a score line at the bottom row of kernels thru the husk all the way around. Then microwave and then pull, potholders recommended. I think this was from American Test Kitchen."
This method is excellent. You can gently "squeeze" the cob from the entire husk with virtually no silk remaining on the kernels.