- If you’re starting with frozen corn, you’re all set: it’s already cooked. But fresh corn on the cob is soooo much tastier. The fastest way to cook it is to stick in the microwave. Yup. With the husk on. Just put the whole untrimmed cob on a microwave-safe plate and nuke on High for 5 minutes. Transfer to a cutting board (wear gloves – it’s hot!) then cut off the stem end crosswise. Cut it clear off through the husk, taking off a row or two of kernels. Now, with gloves or a towel, grab the opposite end with the tassels and shake the corn loose from the husk. It will slip right out and the silks will stay in the husk. Neat trick! Now, just cut the kernels from the cobs.
- Of course, you could grill or boil the corn too. To grill it, just stick the whole corn cobs with the husks right on your grill grate over medium-high heat. Let ‘em burn until the husks are black all over, turning them for even blackening, 10 to 15 minutes total. Remove the let cool, then husk the corn and cut the kernels from the cobs.