Corn – specifically corn-on-the-cob – is one of summer’s greatest gifts. Only winning the lottery or finding my keys would make me happier than an ear of corn. I met a farmer who told me he loves the corn he grows so much that he eats it raw.
Okay, so maybe I don’t love it that much.
But then he went on to say that he microwaves his corn (when he’s not chowing down on an ear in the fields). Four minutes per ear and the husk and silks slide off effortlessly.
So I tried it. And guess what? He’s right. You pop the corn (I’d do a max of two ears at a time) in the microwave as is – don’t peel it or anything. Set the timer for 4 minutes for one ear or 8 for two. Then stand back and watch that puppy twirl around.
Or better yet, make a Chile Butter to go with your corn.
Mix some softened butter (I figure about 1 tablespoon per ear) with some chile powder. I use Chile Molido (press here for the hot version!) but you can go for something hotter if you like. I add about ¼- ½ tsp for 4 tablespoons of butter. By the time you’ve finished mixing it your corn should be ready.
Take it out of the microwave and slice off the bottom (stem end). Warning: it’s hot. Very hot. Then carefully pull off the husks and silks – they’ll slide off easily. It’s a piece of cake (or piece of corn), I promise.
Slather on some chile butter and you’re good to go. Quick, easy and you’ve got a whole lot of summer lovin’.
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