Microwave Corn-on-the-Cob in the Husk Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Baking Nana
Reviewed: Aug. 7, 2014
Like other similar recipes this works great. 3 minutes was just right. Wrapping in a paper towel isn't really necessary. Make sure to use hot pads or towel, the corn is really hot. I love that there is virtually no silk left behind.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Aug. 4, 2014
I have tried doing this on 3 separate occasions and it has never worked for me.
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Photo by Festie

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Reviewed: Aug. 4, 2014
Absolutely brilliant! I used to BBQ or boil the darn thing, now, presto!!! Thank you
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Reviewed: Aug. 3, 2014
This recipe works well and is extremely easy. Variations to try is to open the husk and add butter to the ear of corn, reclose the husk and microwave as directed. I think that cooking the corn in the husk adds even more flavor to the corn. Also, if you are using already husked corn on the cob, all you have to do is to wrap the ears of corn individually with dampened paper towels and microwave as directed. With my microwave, 1 large ear of corn only needs to cook 3 minutes. When first starting to cook the corn this way, start with a shortened cooking time and then cook longer if need be. You can always cook it a little longer if needed but I haven't figured yet how to UNCOOK anything.
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Photo by Gary Brown

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Reviewed: Aug. 3, 2014
Best way ever to cook corn! Not mentioned was to shuck husk after cooking you cut about 1" off the stock end and then you can squeeze the cob out of the husk like toothpaste. Holding the husk this way removes 99.9% of the silk. I found 3 mins on an 1100 microwave is enough as any longer seems to pucker the kernels.
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Reviewed: Aug. 3, 2014
I've done this for years , if corn is at room temperature it will cook even faster. I also do it with husked corn (it's nice to leave the husks in the grocery store), just wrap each ear in waxed paper & micro as you would unhusked corn. If I do more than a few ears I do in small batches for even cooking.
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