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Like a scalding push-pop of danger!

August 20, 2013

Cooking

I am saddened that so much of the delicious vegetation of summer goes uneaten around here. We’re not gardeners, and the awesome stuff that is either given to us or picked up from the ‘overflow of bounty’ table at church is in danger of spoiling before we get to it, so I limit what we take home.

We’ve done a pretty good job with the corn, though. Especially since I found the miracle cooking method.

Slap the whole ear of corn in the microwave for four minutes (7-8 for two).

After the beep, take it out and cut it off at the biggest point.

Use a towel or pot holder and squeeeeeeeze out the ear from the husk. It comes out all clean and perfect! (If it doesn’t come along you probably didn’t cut the actual widest point. Chop again and nibble that bit later.)

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About Lauren

Lauren Sommerer is a preschool teacher who likes to build prototypes, grow cats, cook things once, save money, reduce, reuse and recycle.

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5 Responses to “Like a scalding push-pop of danger!”

  1. Gretchen Said on:

    Yum! Corn on the cob is hard to find here -- I really miss it!

    Reply

  2. Brad Said on:

    Cutting the widest point would sometimes mean you’d have a butt-end piece, right? I’m curious to see this method in action. Perhaps I’ll have to get some corn…

    Reply

  3. Peggy Said on:

    I too will have to try this. It seems so easy. I just had corn on the cob over the weekend & I always make my in the oven. I don’t know why, but I hate working with the big pot.

    To the store!

    Reply

  4. Jane Sommerer Said on:

    I have to try that!

    Reply

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