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
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!
[Week 8] The Easiest (Best?) Way to Shuck (And Cook) Corn + 6 More Recipes To Make This Week
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!
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
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?
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!
Yes! Just bd careful taking the plastic off! It’s hot.
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
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!
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!
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!
If you shuck the corn first multiple ears only take 2-3 min in my experience. Thanks for your great content!
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!