Difference between revisions of "Cook Corn in the Microwave"
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== Steps == | == Steps == | ||
=== Corn on the Cob === | === Corn on the Cob === | ||
| − | #Set up to four ears of corn in the microwave. Cooking whole, raw corn on the cob is a cinch. Gather your corn (husks on) and set them in the microwave. You may place them on a paper towel or a microwave-safe plate, but as long as the husks are on and your microwave is clean, this isn't required. If you're cooking more than four ears, limit yourself to batches of four at a time — many microwaves will have trouble heating more than four at once.<ref>http://www.thekitchn.com/how-to-cook-corn-on-the-cob-in-the-microwave-cooking-lessons-from-the-kitchn-205204</ref> | + | #Set up to four ears of corn in the microwave. Cooking whole, raw corn on the cob is a cinch. Gather your corn (husks on) and set them in the microwave. You may place them on a paper towel or a microwave-safe plate, but as long as the husks are on and your microwave is clean, this isn't required. If you're cooking more than four ears, limit yourself to batches of four at a time — many microwaves will have trouble heating more than four at once.<ref name="rf1">http://www.thekitchn.com/how-to-cook-corn-on-the-cob-in-the-microwave-cooking-lessons-from-the-kitchn-205204</ref> |
| − | #* '''Don't take the husks off yet.''' If you've already done this, your corn isn't ruined, but leaving the husks on will help keep the ears moist and delicious.<ref | + | #* '''Don't take the husks off yet.''' If you've already done this, your corn isn't ruined, but leaving the husks on will help keep the ears moist and delicious.<ref name="rf1" /> You can wrap the ears in a paper towel if desired to duplicate the effect of the husks. |
| − | #Microwave for at least three minutes. Set your microwave to "HIGH" or its default cooking setting for between three and five minutes. Depending on the number of ears you're cooking, the precise cooking time can vary — one online source recommends three minutes for one or two ears and four minutes for three or four ears.<ref | + | #Microwave for at least three minutes. Set your microwave to "HIGH" or its default cooking setting for between three and five minutes. Depending on the number of ears you're cooking, the precise cooking time can vary — one online source recommends three minutes for one or two ears and four minutes for three or four ears.<ref name="rf1" /> |
#* Because microwaves can vary in terms of cooking strength, you may find that it's a good idea to cook a little ''less'' time than you think you need to, then check on the corn. You can always cook the corn for an extra minute or two if needed, but you can't "undo" the damage once it's overdone. | #* Because microwaves can vary in terms of cooking strength, you may find that it's a good idea to cook a little ''less'' time than you think you need to, then check on the corn. You can always cook the corn for an extra minute or two if needed, but you can't "undo" the damage once it's overdone. | ||
| − | #Let the corn cool. After a few minutes in the microwave, the ears' outer husks may not feel terribly hot, but the insides are likely ''piping'' hot. To avoid injury, set the corn (husks still on) on a wire cooling rack for about five minutes to cool. You're ready to proceed when the silks (the stringy part inside the husk) and the tops of the leaves are cool enough to handle with your bare hands.<ref | + | #Let the corn cool. After a few minutes in the microwave, the ears' outer husks may not feel terribly hot, but the insides are likely ''piping'' hot. To avoid injury, set the corn (husks still on) on a wire cooling rack for about five minutes to cool. You're ready to proceed when the silks (the stringy part inside the husk) and the tops of the leaves are cool enough to handle with your bare hands.<ref name="rf1" /> |
#Shuck just before serving. One of the benefits of leaving the husks on (besides preserving the internal moisture of the ears of corn) is that they act like insulators, keeping the kernels fairly warm. As soon as you take the husks off, however, the kernels will start to cool much more rapidly, so wait until right before you're ready to eat to do your shucking. | #Shuck just before serving. One of the benefits of leaving the husks on (besides preserving the internal moisture of the ears of corn) is that they act like insulators, keeping the kernels fairly warm. As soon as you take the husks off, however, the kernels will start to cool much more rapidly, so wait until right before you're ready to eat to do your shucking. | ||
#* Be careful while you shuck the corn — the insides can still be hot. If you're unsure, peel back the husk a little bit and carefully feel the kernels with the back of your hand. For a step-by-step guide, see [[Husk Corn|our corn-husking article]]. | #* Be careful while you shuck the corn — the insides can still be hot. If you're unsure, peel back the husk a little bit and carefully feel the kernels with the back of your hand. For a step-by-step guide, see [[Husk Corn|our corn-husking article]]. | ||
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#Add frozen corn to a microwave-safe bowl. Open your packet of frozen corn and pour it into a large microwave-safe bowl. If you like, you can break up any clumps of frozen-together kernels to ensure the corn cooks more evenly, but this is not required. | #Add frozen corn to a microwave-safe bowl. Open your packet of frozen corn and pour it into a large microwave-safe bowl. If you like, you can break up any clumps of frozen-together kernels to ensure the corn cooks more evenly, but this is not required. | ||
#Optionally, add water. At this point, you can add a small amount of water to the bowl if you would like your corn slightly softer when it's done. The extra water will boil and steam the corn as it cooks, breaking it down a little more than it would from ordinary cooking and giving it a softer texture. | #Optionally, add water. At this point, you can add a small amount of water to the bowl if you would like your corn slightly softer when it's done. The extra water will boil and steam the corn as it cooks, breaking it down a little more than it would from ordinary cooking and giving it a softer texture. | ||
| − | #* You may add as much or as little water as you want — you can always drain excess water after you're done if you add too much. A good general rule is to use about '''two tablespoons of water''' for every pound (16 ounces) of frozen corn you use.<ref>http://www.food.com/recipe/how-to-cook-frozen-vegetables-in-the-microwave-293327</ref> | + | #* You may add as much or as little water as you want — you can always drain excess water after you're done if you add too much. A good general rule is to use about '''two tablespoons of water''' for every pound (16 ounces) of frozen corn you use.<ref name="rf2">http://www.food.com/recipe/how-to-cook-frozen-vegetables-in-the-microwave-293327</ref> |
#Microwave for four to five minutes. Set your microwave to "HIGH" or your preferred cooking setting and let the corn heat for about four or five minutes. Every minute or two, pause the microwave and stir the corn to ensure even heating. | #Microwave for four to five minutes. Set your microwave to "HIGH" or your preferred cooking setting and let the corn heat for about four or five minutes. Every minute or two, pause the microwave and stir the corn to ensure even heating. | ||
| − | #* '''Note:''' These directions assume you're using about one pound (16 ounces) of frozen corn. If you're using significantly less, you may want to shorten this cooking period to about two or three minutes to ensure your corn does not burn or dry out.<ref | + | #* '''Note:''' These directions assume you're using about one pound (16 ounces) of frozen corn. If you're using significantly less, you may want to shorten this cooking period to about two or three minutes to ensure your corn does not burn or dry out.<ref name="rf2" /> |
#Repeat as necessary. After the first cooking period, check your corn. Depending on how much corn you used and the strength of your microwave, it may or may not be evenly-heated at this point. If you detect cold spots, stir the corn and return it to the microwave to cook in two-minute intervals. Repeat this pattern until your corn is all the way cooked. | #Repeat as necessary. After the first cooking period, check your corn. Depending on how much corn you used and the strength of your microwave, it may or may not be evenly-heated at this point. If you detect cold spots, stir the corn and return it to the microwave to cook in two-minute intervals. Repeat this pattern until your corn is all the way cooked. | ||
#Season and serve. When your corn has heated evenly and no icy spots remain, it's ready to eat! At this point, you can add whatever seasonings you want and enjoy. | #Season and serve. When your corn has heated evenly and no icy spots remain, it's ready to eat! At this point, you can add whatever seasonings you want and enjoy. | ||
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* Instead of the standard "butter, salt, and pepper" seasoning, combo, you can add an additional half tsp liquid smoke to give your microwave corn a "grilled and smoked" taste. | * Instead of the standard "butter, salt, and pepper" seasoning, combo, you can add an additional half tsp liquid smoke to give your microwave corn a "grilled and smoked" taste. | ||
* A dash of red pepper flakes or a pinch of cayenne pepper can give sweet corn a deliciously spicy "kick." | * A dash of red pepper flakes or a pinch of cayenne pepper can give sweet corn a deliciously spicy "kick." | ||
| − | * Microwave-safe containers include most glass and ceramic containers and some plastic ones, but generally not metal or foil containers. See [http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048953.htm the FDA's microwave safety page] for more information.<ref>http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048953.htm</ref> | + | * Microwave-safe containers include most glass and ceramic containers and some plastic ones, but generally not metal or foil containers. See [http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048953.htm the FDA's microwave safety page] for more information.<ref name="rf3">http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048953.htm</ref> |
| − | * Other great additions include green onions, tarragon, and a pinch of sugar.<ref>http://www.food.com/recipe/microwave-corn-in-butter-sauce-84665</ref> Don't be afraid to get creative and try your own seasonings as well. | + | * Other great additions include green onions, tarragon, and a pinch of sugar.<ref name="rf4">http://www.food.com/recipe/microwave-corn-in-butter-sauce-84665</ref> Don't be afraid to get creative and try your own seasonings as well. |
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