In the summer, I can’t think of a better side than fresh corn on the cob. I don’t do anything fancy. No butter, no salt, no sauce (although I might have to break down and try our recipe for Cambodian Grilled Corn). Most of the time, I shuck an ear and toss it in the microwave. This usually involves me standing over the trash can, struggling to pull off all the silk and then giving up in frustration.
But could there be a better way? A Friend of Food on our weekly chat pointed us to this YouTube video.
So when another chatter asked us last week whether the microwave would indeed solve the silk problem — “It sounds suspicious to me for some reason!” — I knew I had a quest to complete. I only hoped Ken wouldn’t let me down.
The next evening, to be totally scientific — or roughly scientific, anyway — I went with my typical preparation, husking the corn before cooking it. There was no comparison. I couldn’t get the same amount of silk off as I did with Ken’s strategy, which even with imperfect results is a winner. I found it easier to remove the cooked husk and silk than their raw counterparts. Case closed.