I have to share this new discovery while we’re at the peak of fresh corn season on a remarkable way to shuck corn!
I love fresh corn on the cob – enough to put up with the time and hassle of peeling off the husks and fastidiously pulling off the silk so it doesn’t get caught between my teeth. Then, just a week ago, I saw a posting about a better way to cook and shuck corn – so interesting that I especially looked forward to visiting my local farmers market.
Fresh corn in hand, I simply placed them into the oven to convection roast at 350º for 30 minutes. Remove the corn from the oven and let them sit until they’re just cool enough to handle (several minutes) – or use gloves while they’re still hot. Some of the recipes on this process say the de-husking must be done while the corn is still warm.
Cut each ear with a serrated knife just past the point where the stem connects to the corn cob, cutting off the first ring or two of kernels. This will leave enough room for the ear to slide out of the husk.
Grasp the top of the corn with the silk and shake the ear. The corn will start to emerge and will come out easily, leaving the silk in the husk.
Now talk about coincidences, just today I was listening to a book on tape: Jonah Burger’s Contagious: Why Things Catch On. In it, he describes a YouTube video that went viral: Shucking Corn — Clean Ears Everytime. It was posted in Sep. 2011 and shows the same process, except for microwaving for 4 minutes per ear instead of oven roasting. Here’s the video:
I tried the microwaving for 4 minutes per ear, for 2 ears at a time in my microwave oven. I had to cut off part of the long stems to fit on my microwave’s turntable, but the corn turned out fine. It slipped out of the husks easier than the oven roasted ears did and they taste the same. I also tried cutting the ends off the cooked ears with a heavy Chinese cleaver instead of a heavy serrated knife and it cut easily as well.
After so many years of shucking corn the old fashioned way, peeling away the husk leaves and silk, then picking at the remaining pieces of silk, then cleaning up the loose corn silk that has scattered around the kitchen, this is really a remarkable discovery! It even makes the shucking chore fun!
As to taste, the corn seems to be as fresh and sweet as by using the usual shuck and steam method. I’ve seen some recipes recommend washing the corn and cutting off the top silk to remove dirt that would impart a bad taste to the corn. My hand-picked farm corn is very clean, so I didn’t bother to do so and it tasted fine.
From an early age, I learned that the sugar in fresh corn starts turning to starch the moment it’s picked. So I try to find corn that has been picked just before I buy it. That seemed to be easier out east than here in Ohio, but this fast way of cooking and shucking corn means there’s little excuse not to cook it the minute I get them home, so they should be as sweet as possible.
Give it a try – and have fun!