Tuesday, August 03, 2004

Quick and Easy Corn on the Cob

My mom, who is the Microwave Queen (she even nukes rice) taught me a great way to cook corn on the cob.

Shuck and rince each ear of corn. Then individually wrap each ear in wax paper. They should still be wet from when you washed them. Put all of the ears in the microwave, and cook on high, 2 minutes per ear. They come out perfectly cooked every time! They're steamed so they should retain their nutrients, unlike boiling. There is no risk of over or under cooking the corn. It's much faster and less clean up than boiling. True, you must use wax paper that gets thrown out, but you are saving on water and cooking gas or electricity. (I'm assuming a couple minutes of microwave use uses less energy than 20 minutes of boiling water on the stove, but I have no scientific backup for this.)

This quick corn cooking method easily adds a little summer to every meal!

Last night, in fact, we had quick and easy vegetarian sloppy joes (from the Fantastic mix), green bean salad, sliced heirloom tomatoes, and corn on the cob! The longest part of prepping the meal was snipping the stems off of the green beans.


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