Reviewed: Sep. 24, 2007

yummy i was afraid it would be dry but came out prefect love it sooo easy thanks

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Gabby

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Webster, Texas, USA

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Reviewed: Aug. 28, 2007

Hey, you stole my recipe secret!:} I strip off the silks,lightly scrub the ear (ok so I'm paranoid about insecticides)wrap it in a wet paper towel and nuke it for 3 minutes, not five. Then I season it with whatever wonderful, trendy topping. It actually is so naturally good in the summer time, that me, the great chef can enjoy it that way- butter and sea salt are good too. Try it wrapped with fresh herbs and slathered with your favorite oil & vinegar based salad dressing, if you must.

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Bebe

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 25, 2007

I'm a twenty year old that goes to College full-time. Needless to say, I'm used to tv dinner & canned food. I was craving the wholesome goodness that you only get from home and I was very excited to see that I can actually microwave corn! And it's yummy! Thank you =)

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¤Martha¤

Cooking Level: Intermediate

Home Town: Chico, California, USA

Living In: Sacramento, California, USA

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Reviewed: Aug. 25, 2007

very easy.. left the husks and silk on, except for dark old looking at top of ears. soaked coen in cold water in sink,,cooked 2 min. turned and cooked 1 min more. husks "steamed" the corn, only way will do corn on cob now. husks and silk come off so easy.

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ejb

Home Town: Davison, Michigan, USA

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Reviewed: Aug. 22, 2007

This recipe is terrific. I was looking for an easy-cleanup way to cook corn-on-the-cob, and this is it. I tried it twice, both times with 3 ears of corn at the same tiem. Ten minutes was too long, and 8 minutes turned once halfway through was just right.

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Gourmet Gal

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Reviewed: Aug. 16, 2007

This is an excellent idea! I would've never thought fixing corn on the cob could be so easy! I only did 2 1/2 minutes per ear though,and it was perfect!

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Rachel k.

Cooking Level: Intermediate

Living In: Lancaster, Ohio, USA

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Reviewed: Aug. 12, 2007

Works great...I also left on the husks, but took off the silk. did 4 cobs at 9 minutes, turned out perfect.

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BOOTS741

Cooking Level: Intermediate

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Reviewed: Jul. 30, 2007

Thank you! No more sweating for corn on the cob.

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Reviewer:

ThomasM

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

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Reviewed: Jul. 5, 2007

I popped it in the microwave, husk and all. Turned out great! Quick and easy.

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CHESAHNA

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Reviewed: Jun. 28, 2007

Does the corn have to be frozen or can you use fresh corn from the grocery store?

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Leslie

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Reviewed: Jun. 27, 2007

This was a great recipe. It was super easy and really fast. I followed the directions pretty closely...I had two ears so I put it in 2 minutes at a time for 6 minutes total and then spread the butter and then added 30 more seconds of time. Great Recipe...will try again

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Susan

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Reviewed: Jun. 24, 2007

I removed the silks but left the cobs in the shucks. I wrapped each one in damp cheesecloth and nuked three at a time for 10 minutes, rotating halfway through. They turned out great!

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TXCUTIE920

Cooking Level: Beginning

Living In: Austin, Texas, USA

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Reviewed: Jun. 5, 2007

Works like a charm! I can't even tell the difference between this and boiled corn. Since I normally only cook for myself and sometimes one or two other people, this makes more sense than boiling the water and doing it the traditional way.

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Reviewer:

ban[anna] pancakes

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Feb. 23, 2007

I leave my husks on and microwave. The husks seem to let them steam and stay warm. Much better than bringing out that huge pot and waiting for water to boil. Thanks for the recipe.

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Sally

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

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Reviewed: Feb. 15, 2007

I did two ears at the same time in the husk and silk and wrapped in a paper towel. I cooked for 5 minutes. Maybe another 30 seconds would have been better, but the corn was great. I can definitely agree that microwave is the way to go. By the way, the cooking time, of course, depends a lot on the power of your microwave oven. Ergo, I suggest that in microwave recipes and reviews that we put in the power rating of the microwave oven used. Mine is 1100 watts.

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AK Dan

Cooking Level: Expert

Living In: Juneau, Alaska, USA

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Reviewed: Jan. 15, 2007

I never used to make corn because it takes a while to have to boil or steam it, but I am delighted to tell you that this microwave method makes corn that is delicious, and that you'd NEVER guess was "nuked" and is ready in 5 min! I'll never go back to the old way!

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LIZZY9VOLT

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 3, 2007

Why shuck the corn? I microwave my corn in the husks. The husks act just like the plastic wrap and they will keep the corn hot for quite a while. Also, the corn is easier to shuck after it's been microwaved. The silk just slides right off!

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Reviewer:

kim1966

Cooking Level: Expert

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Reviewed: Oct. 1, 2006

I am finally getting around to reviewing this. What a nice, easy way to make corn. Thanks

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Reviewer:

LESLEYfromWI

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Reviewed: Aug. 28, 2006

AMAZING! Thank you from saving me from an over-heated house.

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Reviewer:

Alexa

Cooking Level: Intermediate

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Reviewed: Aug. 27, 2006

I'm so glad you posted this; I was about to. After removing the husks and cleaning them I usually wrap them in plastic wrap and nuke them..and here in south TX, we squeeze fresh lime and sprinkle with Bolner's Fiesta Brand PICO DE GALLO seasoning; a regional favorite! My mom likes to brush with mayo before adding the seasoning.

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