Husk On Cooked Corn on the Cob

It's really cool. You trim the silks end off, slightly, and then, using your fingers to feel the cob inside, cut across the ear and remove the end. (I removed both ends the first time I cut them, and other than making it more difficult to remove the husk later, it was okay.) Then, you place the husk covered ear in the microwave and cook on high for 4 minutes. No more, no less.

Wear a hot mitt and pull the ear out of the microwave, set it on a cutting board and grasp the ear firmly on the uncut end, and start to squeeze the cob on the silk end, and the cob will start to emerge on the open end. Keep squeezing, and grasp the emerging cob with your other hand. Pull it out.

It's the miracle of birth almost. Here's this little cob, no silks on it, fully cooked and ready to butter and salt and pepper. Get ready to sink your teeth into it, for sure!

Well. When the sweet corn is being sold around Minnesota, there are two methods to eating it.

One, cut it off the cob and eat it with a fork, dainty-like. But, mostly, we Minnesotans just grab a buttered cob and bite into the corn and chew it off like barbarians. Sweet corn, when fresh, has a sweet taste and the kernels almost pop in your mouth. There will be butter running down your chin and specks of yellow corn on your cheeks, but, it's well worth it!