Perfectly cooked corn on the cob is just a few minutes away!
Here’s how to make it. First, shuck some fresh sweet corn.
As you can see by the photo, removing all the silks is not my strong point. Now put the corn in a microwave safe dish or plate. I usually cut the cobs in half or sometimes in thirds. Cutting it into manageable pieces works especially well for buffets or gatherings with a wide variety of food. This way everyone can have a little bit. It also stretches the corn to feed a crowd and makes it easier to handle.
Cover the corn tightly with plastic. This is important, because you are essentially steaming the corn.
Then put it into the microwave for 5 minutes.
Let the corn sit for a couple of minutes while you prep the butter. Add butter, a pinch of salt and a pinch of sugar into a microwave safe bowl or measuring cup. Now, if you have fresh corn just a few hours out of the field, you might not need the sugar. Otherwise, it gives off-season corn a much-needed boost. Give it about 40 to 60 seconds in the microwave.
Carefully take the plastic off the corn. Be careful, it’s HOT! You don’t want a steam burn. Give the buttery, salty mixture a stir. Now you either pour it over or brush it onto the corn. I like to toss it all together in a big bowl. This way each individual cob is buttery and delicious.