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Wrap the ear in the damp paper towel (to mimic the husk) before placing it in the microwave. Repeat this step with all ears, as this will help retain plenty of moisture while cooking. Step 2: Cook ...
On the other end where the husks meet, using a pot holder or towel, squeeze the cob out (as if you were squeezing out the last bit of toothpaste out of the tube). Enjoy your corn on the cob And ...
Start by removing the husk and silk. Wrap the corn cob in a wet paper towel. Microwave for one minute per ear of corn. Easy and tasty toppings to serve on or with sweet corn.
Cooking corn on the cob by boiling. The most common methods for cooking corn on the cob are frying, boiling, roasting, grilling, and baking. Corn on the cob can be grilled directly in its husk, or it can be shucked first and then wrapped in aluminum foil. [3] When oven roasting, cooking the corn in the husk directly on the rack is recommended. [4]
After the harvest and while still on the cob, corn is placed in the crib either with or without the husk. The typical corn crib has slats in its walls to allow air to circulate through the corn, both allowing it to dry initially and helping it stay dry. The slats expose the corn to pests, so corn cribs are elevated beyond the reach of rodents.
A cross-section of an ear of corn, showing the cob. A corncob, also called corn cob or cob of corn, is the hard core of an ear of maize, bearing the kernels, made up of the chaff, woody ring, and pith. Corncobs contain mainly cellulose, hemicellulose, and lignin. [1]