Chef John I don't care if you changed the molecular structure of this GMO frankenfood corn-spiracy veggie it's all poison anyway! I have used this trick many times when time is of the essence. The lack of nutrition tastes absolutely delectable. THANK YOU
@@David-vn2id So does adding nirogen to oxygen which magically turns into water. You know, the stuff all life needs or dies without? When molecules move around a lot they get hot. When food goes into the microwave the molecules move around (a lot) which makes the moisture in the food heat up. If you leave the food in the microwave for the right amount of time it cooks the food. I'm old enough to remember when microwaves became a thing to have in the kitchen. We were taught how and why it worked. In elementary school. You sound like you did make it to the 6th grade but do wear a tinfoil hat which wouldn't be good in a microwave. Education is good, don't be afraid of it. People who don't pay attention in school aren't able to figure things out or might just be stupid. If you boil your corn in water, which also makes molecules jiggle around really fast, that is where you will find some of the nutrients. Drink in up, yum.
When you use them to reheat food in a kitchen you get used to it. 1:11 is easier than 1:00 and close enough, 5:55, 6:66, 7:77 all save time and yes they work lol.
Hello John, I hope that all is well with you and yours. Removing the husk and silk from corn on the cob works great. I did a slight modification by not cutting the end off. I just cut about 1/8" deep at the back end so as to retain the stem to hold on to. Works great. Thank you for showing this method. Stay safe and have a great day.
My husband tried this tonight and it worked slick as can be! Thanks for this amazing tip. And, just for the record, I love mine plain, no butter, no salt. Heart healthy, too!
I have used this method for a couple of years. So it nice to see someone else who knows how to do it. I cut my ends off before I cook and I microwave them for 5 minutes in my 1100 watt microwave. And finally, I use all those buttoms so leave them alone. Thanks... Enjoy the silk free corn...
I am definately going to use this, thank you! I recently tried Tajin seasoning instead of salt and OMG, the hint of lime brings out the sweetness of the corn. 😃
We also use the microwave to cook our corn, but we also cut off the tip and take off a couple of the outer husks, (to get rid or the dirty out layers) wrap them in Costco kitchen film and NUC them for only three minutes each regardless of whether we put in one or two ears. Got to hand it you John, I had not seen that clever way you got the silk off. Well done. Oh, buy the way those little objects you poke into the ends of the ears so you don't burn your fingers are called "Corn Holders". Gee who wouda thought eh?
Have been using this method for years. I hate shucking corn and dealing with the silk! Even Crusty-Norwegian brother in law tried it! He loved it and was the only way he cooked corn after I posted it.
Each thread of silk connects to one kernal of corn on the cob. That's how it gets polinated. So if you see a cob with a few kernals missing, it's because those threads didn't capture any pollen.
I saw this last night laying in bed and literally said - out loud, "OH MY GOD!" Tonight I went to the store and bought 5 ears for $2.00 and came straight home to try this. 3:33 in the microwave and I removed it to cut the end off. Right then my wife walked in and I showed her, from cutting the end off to squeezing the cob out of the husk. She said, "OH MY GOD!" We're in our 50's and we both started thinking of all the years of boiling corn after husking and all the time wasted trying to get the silk off. This is the most amazing cooking tip I have EVER seen. Of course my wife says it must have been thought up by a woman. Whatever. Not in my house! lol And it was so good, too! Thanks Chef John!
Never too late to learn! :) P.s. I'm split on the whole microwave safe / unsafe thing - like most things I think if you minimize it, you'll be fine. Slow cooking still tastes best for most things anyway. But quickly heating up leftovers still saves a lotta time in the long run. So, maybe the trade-off is longer life spent heating leftovers vs. shorter one spending it on Netflix & other activities!
Michael. RODRIGUEZ RODRIGUEZ - true, but we often worry about the wrong things. You probably know that heart disease is a leading killer. But do you know what is the source of that? Not radiation, of course, and not even fats - SUGAR! If you're like me, you say, "Sure, I have an occasional chocolate or dessert, but I don't have a sweet tooth.." THAT's not the problem! It's the hidden sugar (watch Jamie Oliver's video) that's the killer. Check out what I learned recently here.. (I think I included Jamie's video) caloriebee.com/nutrition/Why-is-Sugar-So-Bad
Tango Vagabond - Food & Travel Lifestyle you can steam the ears just the same and use the same method of husk and silk removal, plus steaming or grilling allows you to prepare more than 1 ear at a time. This method is the way my mom taught us. Corn only needs to be hot to eat not cooked to death, 10 to 12 minutes of steaming will yield the same results.
@@muffinbucketman Yeah but it's about energy conservation. You can stand still during those 3 extra seconds as opposed to moving your thumb. You are not truly one of the lazy enlightened!
@@FlashGeiger He could have saved even more time by pushing the button for popcorn and then counting ‘one thousand & one, thousand & two, one thousand & three for ’ 333 times. Much easier and it saves 0.000004 seconds.
a lady from Cambodia i know gave me an ear of Corn , husk on and grilled , she had coated the ear with sweet coconut cream . i took a bite and was very satisfied , no salt or butter required .
Ha just started watching this and CJ says “I shoulda shown you this six years ago!”. Then I glance down to see when it was published… six years ago! Mission accomplished, Chef John!
Agreed , Also if you follow his recipes exactly they work perfectly, Even if you are unfamiliar with the cooking style, Humble greatness of a Master Chef
Love your videos! But, How many years of corn can be done at the same time and what is the time for 2, 3, 4, etc.?? Thanks. Never use the 0 either. Thought I was the only one.
This is the perfect cooking method for corn on the cob. Every microwave differs in cooking time, but once you experiment, and determine the exact time that works for your microwave oven, you'll be able to get it perfect everytime! Nutrionally, this method also beats boiling, as many vitamins and minerals are water soluble and get lost in the boiling process.
It is always irritating when something so simple, and so obvious, so right under your nose is pointed out to you for the first time. I am no longer a young man, but I shall now be preparing my corn this way until the bitter end. Thanks! Brilliant idea.
@@robertferguson533 I'm watching this video now as my neighbor just dropped off 2 ears of corn for me to enjoy. I think even I can figure this out now!
@@zagfan44 oops I made a mistake. I thought you were referring to the video on boiling corn. I hope your corn turned out good. It’s the end of the season here in Virginia. I’ve got 3 more ears and then that’s it till next year
This truly does work. I have family who are farmers & we've done this for years at family functions with corn fresh from the farm. Delicious & just the right cooking time too. 😋🌽
Summer sweet corn is a delight, assuming you can get really fresh corn as the sugar turns to starch really quickly. I remember reports of just bending the corn stalk corn into a pot of boiling water. But I agree with you, microwaving corn is the best. I hate people who peel back the husk to inspect, or worse, pull off all of the protective husk. I just toss it whole into the microwave and when done and cool enough to handle just peel back the husk and all the silk comes off cleanly. I love it plain, but admit butter and salt enhance the flavor. Not to disparage Mexican elote with seasonings, but savor the pure flavor of quality fresh sweet corn on its own.
I cut the end off before microwaving and then instead of squeezing it out I simply roll off the leaves of husk and the silk comes right off with them! Easy breezy!
This does work!! Just a suggestion...do it with each ear of corn right out of the microwave. If you let it cool down...it just does not slide out well.
I cook corn almost the same way. The difference being, I put the cob into the bottom of a plastic bag, roll it up nice and tight, then cook in for 3 minutes in the microwave oven. Once cooked, I wrap it in a tea towel that's folded in half leaving the stalk end out allowing me to cut off the end, just as you did. I find the plastic bag keeps the flavour in and it's sort of pressurised and only needs 3 minutes. The less time you cook, the more flavour you get.
I am blown away by this . Over the years I have wasted so much time shucking corn and getting all the hairs off of fresh corn. I was watching your video with my mouth open not believing what you did so easy.. wow!!! Thank you for sharing . I am going to the store and get some fresh corn for dinner tonite. I 'am 65 years old and grew up on a farm in the South. We got all.our vegetables from our garden. Thank you.
My favorite button on my microwave is "Add thirty seconds", one press and it starts going for 30 seconds. Press consecutively for more time. I rarely use anything else.
Hey chef John, just saw your corn video from 6 yrs ago. Just a FYI, the silks are not all traveling from the bottom to the top of the ear, each individual kernel has a silk that travel to the top, which is pollinated by the tassel, and the genetic material travels down the silk, which is actually a tube, to the future kernel location, enabling the kernel to grow. This makes your method even more impressive since you are pulling a silk from each kernel. I’ll have to give that a try!
Fantastic! Made simple, and looks delicious - will definitely try this one. Also, I understand your skipping the corny jokes this time, and I hope the kernel is doing better now.
Take it from a produce manager, 2nd generation style, this IS the proper way of shucking corn. Cooking method may vary using water, microwave or grill. However, Chef John is spot on with his technique. If you would like to soak it for an hour first and then drain it to get the leaves(and the silk too BTW) good and moistened so that the steam does the cooking and not the direct heat. Makes for the BEST cooked corn ever. OH, and you dont HAVE to cook corn to eat it. Its nutricious raw as well. But most people don't know that so let's keep it between ourselves(shhhhh)...
I've been doing for year's also. When I make corn salad I put 3 ears in the microwave at a time a total of 12 mins (4 mins. per cob.) While I cut the kernels off the first batch the next batch is cooking. Works great time wise.
LOL! This is how I've bee doing it for quite a while and it yields perfect corn every time. The only thing better is to take the corn, husk and all, soak it in deep water for 5-10 minutes and then toss it on to a hot barbie, turning it every little while until the outside of the husk is pretty good and charred. Takes longer but it gives the corn a slight smoky flavor which is worth it once in a while. When it's charred, just clean exactly like Chef John does in the video.
i loved the corny jokes :) but what i liked best is that i can then dry the husks and use them to wrap my tamales ..( P.S ) the corn is delicious too !!
Oh man thanks for the good tip here. Worked great. Ever put Franks Red Hot on your Corn on the cob? No butter needed. Just Franks. Try it. You have a good friendly voice on here. Keep up the good vids.
Dang. I was watching this expecting that my way was better! I've always eased down the uncooked leaves, leaving them attached at the base, twisty-rubbed the silk off from the top with a half-closed hand, eased back the leaves and steamed them in one layer in a closed sauteuse type casserole on an inch of water. Once again Chef John changes my ways.
if you like to keep the stalk to hold, just repeat everything up until he cuts the end off, use that same towel, make a cut around the stalk, not through then grab the silk.. half in the left, half right and pull in opposite directions ripping the husk and the silk open. i comes right off and the slit in the base allows the husk and silk to come off with a nice handle intact. enjoy.
"how I like to do my corn on the cob"...I never really thought of it that way, I have the same microwave so I'll have to try this. The inverter turbo defrost is a miracle of science, I can't live without it. The holders on the end...Corn Pricks.
This is the best corn hack I have ever come across. To all the no nuke whiners, get over it. Corn is a starch and a vehicle for butter and salt. Thanks for this video
My favorite is still raw but can also roast it without the husks over the burner on the stove like chile, cooked or raw it gives it a good flavor and great mexican style
Intrigued...but what about rinsing the corn and ‘deworming’ it...sand and grit and other stuff gets into the cob..want to try it, but that’s my hang up
In that case, just cut the end off and shuck the ears starting from the bottom of the leaf instead of the top. That is the direction the leaves and silk grow, so it is also the easiest way to get the most silk off.
You don't need to squeeze the corn in a towel. All you have to do once you cut off the stem is pull the husk off. The cornsilk can be pulled on from the narrow end, and it comes right off. Benn doing it this way for years
Check out the recipe: www.allrecipes.com/Recipe/239146/Easiest-Corn-on-the-Cob/
Too bad you zapped all the nutrition out of the corn....
Chef John I don't care if you changed the molecular structure of this GMO frankenfood corn-spiracy veggie it's all poison anyway! I have used this trick many times when time is of the essence. The lack of nutrition tastes absolutely delectable. THANK YOU
@@David-vn2iddo you drink the water from the pot you cook yours in? That's where your nutrients went. So eat the corn raw and shut up.
@@lindasimons691 The microwave changes the molecular structure of all food as well as decreases the nutritional value. Look it up moron.
@@David-vn2id So does adding nirogen to oxygen which magically turns into water. You know, the stuff all life needs or dies without? When molecules move around a lot they get hot. When food goes into the microwave the molecules move around (a lot) which makes the moisture in the food heat up. If you leave the food in the microwave for the right amount of time it cooks the food. I'm old enough to remember when microwaves became a thing to have in the kitchen. We were taught how and why it worked.
In elementary school. You sound like you did make it to the 6th grade but do wear a tinfoil hat which wouldn't be good in a microwave. Education is good, don't be afraid of it. People who don't pay attention in school aren't able to figure things out or might just be stupid.
If you boil your corn in water, which also makes molecules jiggle around really fast, that is where you will find some of the nutrients. Drink in up, yum.
The fact he explained how he does 333 instead of 330 to save time moving his finger is why I love him so much
He saved 0.00003 seconds from his preparation time. I’m impressed!
When you use them to reheat food in a kitchen you get used to it.
1:11 is easier than 1:00 and close enough, 5:55, 6:66, 7:77 all save time and yes they work lol.
Doesn't everyone do this yet?
@@fungdark8270
Just be aware that 0:99, 0:88 & 0:77 are more time than 1:11
Lol,I do the same
"I should have shown you this about 6 years ago."
Me looking at the date this was posted...
You did.
What's significant with 2008?
@@arthas640 watch the video
😁
Mercy...just made me laugh out loud...very witty my friend!!!!
Apparently TH-cam decided we couldn't see this until now. When it just randomly pops up in our feed at the same time.
THIS is what is great about the Internet! Sharing kernels of knowledge…
Tip of the hat to the pun-meister 🎩👌🏻
Saluting the kernel…your play is silky-smooth!
@@edzzup - Grooooooan…..
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤓
Fantastic. FYI - it works just as well if you cut the broad end before cooking.... don’t have to handle the hot ear and sharp knife at the same time.
Hello John, I hope that all is well with you and yours. Removing the husk and silk from corn on the cob works great. I did a slight modification by not cutting the end off. I just cut about 1/8" deep at the back end so as to retain the stem to hold on to. Works great. Thank you for showing this method. Stay safe and have a great day.
My husband tried this tonight and it worked slick as can be! Thanks for this amazing tip. And, just for the record, I love mine plain, no butter, no salt. Heart healthy, too!
how am I 55 years old and just learning about this now?? Thanks Chef John!!
Don't forget to wear slippers and do the shuffle while the corn is cooking!
I have used this method for a couple of years. So it nice to see someone else who knows how to do it. I cut my ends off before I cook and I microwave them for 5 minutes in my 1100 watt microwave. And finally, I use all those buttoms so leave them alone. Thanks... Enjoy the silk free corn...
I’ve been doing exactly this for 20 years. The only difference is my cooking time is 444.
This works every time ! Delicious
Learned this technique several years ago! It has never failed! Thanks for filling
You are the Elon Musk of your silk-free husk.
Makingnewnamesisdumb hahahaha you funny. but it's a cob not a husk. tough luck
He's the Darius Rucker of corn shuckers.
You're the Michael Ian Black of being mad whack.
Makingnewnamesisdumb I don't know all these people
You're the John Stumpf of getting stumped.
Thank You it is the easiest way to clean it.
I've been doing this for about a year. Works like a charm. Thanks, Chef John. You make an easy job of corn on the cob.
Great tip, and I love your humor :D
I am definately going to use this, thank you! I recently tried Tajin seasoning instead of salt and OMG, the hint of lime brings out the sweetness of the corn. 😃
Chef John you are a good teacher thanks for the tip!
Quality of life significantly improved! Merci Boucau, Frere Jean!
I tried this and it worked 😃 it was so easy. Thanks
I've been doing this for several years and it works. No more boiling water to heat up an already hot kitchen. And yes, I cook many things at 3:33 lol
Pretty cool. I've never seen a husk giving birth to its corn cob.
We also use the microwave to cook our corn, but we also cut off the tip and take off a couple of the outer husks, (to get rid or the dirty out layers) wrap them in Costco kitchen film and NUC them for only three minutes each regardless of whether we put in one or two ears. Got to hand it you John, I had not seen that clever way you got the silk off. Well done. Oh, buy the way those little objects you poke into the ends of the ears so you don't burn your fingers are called "Corn Holders". Gee who wouda thought eh?
Well! Isn't that something! Thank you, Chef John! I can look forward to lots more corn now!
Have been using this method for years.
I hate shucking corn and dealing with the silk!
Even Crusty-Norwegian brother in law tried it!
He loved it and was the only way he cooked corn after I posted it.
OMFG this works great!! My life will forever be better with this knowledge.
As always your recipe is perfect chef John.
Each thread of silk connects to one kernal of corn on the cob. That's how it gets polinated. So if you see a cob with a few kernals missing, it's because those threads didn't capture any pollen.
Wow. I love knowing that now. Thank you!
I use this method. Love it. Never cook it any other way except on the grill, but I still microwave before I serve it.
will this work if i use a different dance move?
+Peyton Holcombe No.
😃😃😃😃
lol
Peyton I was wondering the same thing. I guess we have to experiment to find out. 😁😁😁
only the achy breaky dance
It’s all about the squeeze!! Thanks! i had heard about microwaving but didn’t know about the Squeeze! Thanks!!
I saw this last night laying in bed and literally said - out loud, "OH MY GOD!"
Tonight I went to the store and bought 5 ears for $2.00 and came straight home to try this. 3:33 in the microwave and I removed it to cut the end off. Right then my wife walked in and I showed her, from cutting the end off to squeezing the cob out of the husk. She said, "OH MY GOD!" We're in our 50's and we both started thinking of all the years of boiling corn after husking and all the time wasted trying to get the silk off.
This is the most amazing cooking tip I have EVER seen. Of course my wife says it must have been thought up by a woman. Whatever. Not in my house! lol
And it was so good, too! Thanks Chef John!
Never too late to learn! :)
P.s. I'm split on the whole microwave safe / unsafe thing - like most things I think if you minimize it, you'll be fine. Slow cooking still tastes best for most things anyway. But quickly heating up leftovers still saves a lotta time in the long run. So, maybe the trade-off is longer life spent heating leftovers vs. shorter one spending it on Netflix & other activities!
Michael. RODRIGUEZ RODRIGUEZ - true, but we often worry about the wrong things. You probably know that heart disease is a leading killer. But do you know what is the source of that? Not radiation, of course, and not even fats - SUGAR!
If you're like me, you say, "Sure, I have an occasional chocolate or dessert, but I don't have a sweet tooth.." THAT's not the problem! It's the hidden sugar (watch Jamie Oliver's video) that's the killer.
Check out what I learned recently here.. (I think I included Jamie's video) caloriebee.com/nutrition/Why-is-Sugar-So-Bad
And the sun showers the earth with radiative energy. Your point?
Tango Vagabond - Food & Travel Lifestyle you can steam the ears just the same and use the same method of husk and silk removal, plus steaming or grilling allows you to prepare more than 1 ear at a time. This method is the way my mom taught us. Corn only needs to be hot to eat not cooked to death, 10 to 12 minutes of steaming will yield the same results.
Jimmy Holloway war games is where I got buttering the bread to butter the corn, too! Family tradition, now!
Interesting and fun tip; I’ll try it! Thank you 😊
I never move my finger when setting time on my microwave, either.
Drives my wife crazy, so I continue to do it
You still alive, bruh? :)
A year later and you made someone laugh. TY and I hope you're still driving your wife crazy. LOL
@@con.troller4183 y
@@deasttn Good to hear.
Question 2 - do you still have that finger?
@@con.troller4183 u can ask the ladies ;-)
WOW this really works! Great puns & fun too. And the name for the corn cob holders is "Corn Skewers"
When he said “So I save time, not having to move my finger to the 0”... I felt that lol
But... it costs 3 extra seconds
of course he could have saved more time by choosing 88 or 99 seconds.
@@muffinbucketman Yeah but it's about energy conservation. You can stand still during those 3 extra seconds as opposed to moving your thumb. You are not truly one of the lazy enlightened!
Ditto that. Been doing that for a couple of decades.
@@FlashGeiger He could have saved even more time by pushing the button for popcorn and then counting ‘one thousand & one, thousand & two, one thousand & three for ’ 333 times. Much easier and it saves 0.000004 seconds.
a lady from Cambodia i know gave me an ear of Corn , husk on and grilled , she had coated the ear with sweet coconut cream . i took a bite and was very satisfied , no salt or butter required .
You had me at Corn on the Cob! Who doesn't love corn?! Thanks for sharing.
People with IBS
@@alecnolastname4362 I have IBS, and I love corn. I just don't eat much of it. Hope you're well.
I know several people, can't get near anything corn!
@@cara2676
My cousin has it, she’s having her colon removed soon. 0_o
Hope you’re well!
@@alecnolastname4362 I hope she gets through it well. What a burden. She needs lots of support. Best wishes.
Very good tip. Just happened to buy some. Thank you
Ha just started watching this and CJ says “I shoulda shown you this six years ago!”. Then I glance down to see when it was published… six years ago! Mission accomplished, Chef John!
Same here actually...
I too found myself having this strange epiphany.
Best way to cook corn on the cob! Been doing it this way for years!!!!!!!
Lol! You ARE my favourite chef. So funny with the puns but more importantly your methodology. Just want to say thanks!!
🙌🙌💯
Agreed , Also if you follow his recipes exactly they work perfectly, Even if you are unfamiliar with the cooking style, Humble greatness of a Master Chef
This a total game-changer. I love it!!!
I've been eating corn on the cob my whole life. I'm 72, from the mid-west and have always done this the hard way. Thank you, Chef John.😊
One of best your tips yet. Cheers Chef🙌🏻
Love your videos! But, How many years of corn can be done at the same time and what is the time for 2, 3, 4, etc.?? Thanks. Never use the 0 either. Thought I was the only one.
I do 4 cobs max @ about 12min. Any more I pull out the big pot and boil.
Chef John is out of control always looking to save time..🤗🤗🤗😍😍😍
This is the perfect cooking method for corn on the cob.
Every microwave differs in cooking time, but once you experiment, and determine the exact time that works for your microwave oven, you'll be able to get it perfect everytime!
Nutrionally, this method also beats boiling, as many vitamins and minerals are water soluble and get lost in the boiling process.
Wow what a time saver, will try as soon as I get some corn
It is always irritating when something so simple, and so obvious, so right under your nose is pointed out to you for the first time. I am no longer a young man, but I shall now be preparing my corn this way until the bitter end. Thanks! Brilliant idea.
I just tried it this way tonight and it’s how I’m doing it from now on
@@robertferguson533 I'm watching this video now as my neighbor just dropped off 2 ears of corn for me to enjoy. I think even I can figure this out now!
@@zagfan44 Next time pop it in the microwave for 3:33. Husk and all. It’s so good and so easy it’s the only way I do it now
@@zagfan44 oops I made a mistake. I thought you were referring to the video on boiling corn. I hope your corn turned out good. It’s the end of the season here in Virginia. I’ve got 3 more ears and then that’s it till next year
@@robertferguson533 Yes, the microwave method worked really well. Corn was hot and moist, delicious. And so quick compared to boiling it.
Your a genius. Love it. Im 71 and this is the best yet
This truly does work. I have family who are farmers & we've done this for years at family functions with corn fresh from the farm. Delicious & just the right cooking time too. 😋🌽
Summer sweet corn is a delight, assuming you can get really fresh corn as the sugar turns to starch really quickly. I remember reports of just bending the corn stalk corn into a pot of boiling water. But I agree with you, microwaving corn is the best. I hate people who peel back the husk to inspect, or worse, pull off all of the protective husk. I just toss it whole into the microwave and when done and cool enough to handle just peel back the husk and all the silk comes off cleanly. I love it plain, but admit butter and salt enhance the flavor. Not to disparage Mexican elote with seasonings, but savor the pure flavor of quality fresh sweet corn on its own.
I've literally been crying since he started dancing while microwaving hahahaha
I love the 3:33 setting on the microwave to save time
thaitichi - lol, I actually already do that all the time & thought it was just me!
+Tango Vagabond, me, too!
me too. LOL
I thought he had to pee
I really enjoy corn on the cob now brilliant tip !
I cut the end off before microwaving and then instead of squeezing it out I simply roll off the leaves of husk and the silk comes right off with them! Easy breezy!
I love your videos! 🤣🤗 I always end up learning something new and have a good laugh at the same time 😁
A friend showed me this a few years back, you can do three or four ears at a time they come out perfect.
Oh hell yes!!!!! why now after 40 years on Earth.??
I always do it this way but wasn't aware of the silk removal. Thanks
This does work!!
Just a suggestion...do it with each ear of corn right out of the microwave.
If you let it cool down...it just does not slide out well.
Best corny tip ever
R Adams Gy
Worked perfectly! Thank you!
Dang, those bites were huuuuge! Great tip, though.
I cook corn almost the same way.
The difference being, I put the cob into the bottom of a plastic bag, roll it up nice and tight, then cook in for 3 minutes in the microwave oven.
Once cooked, I wrap it in a tea towel that's folded in half leaving the stalk end out allowing me to cut off the end, just as you did.
I find the plastic bag keeps the flavour in and it's sort of pressurised and only needs 3 minutes. The less time you cook, the more flavour you get.
I am blown away by this . Over the years I have wasted so much time shucking corn and getting all the hairs off of fresh corn. I was watching your video with my mouth open not believing what you did so easy.. wow!!! Thank you for sharing . I am going to the store and get some fresh corn for dinner tonite. I 'am 65 years old and grew up on a farm in the South. We got all.our vegetables from our garden. Thank you.
My favorite button on my microwave is "Add thirty seconds", one press and it starts going for 30 seconds. Press consecutively for more time. I rarely use anything else.
Good idea, one button microwave.
Ours has the 1 through 6 buttons as shortcuts to that many minutes on high. Those plus the same 30 second start button makes everything else unneeded.
Hey chef John, just saw your corn video from 6 yrs ago. Just a FYI, the silks are not all traveling from the bottom to the top of the ear, each individual kernel has a silk that travel to the top, which is pollinated by the tassel, and the genetic material travels down the silk, which is actually a tube, to the future kernel location, enabling the kernel to grow. This makes your method even more impressive since you are pulling a silk from each kernel. I’ll have to give that a try!
That was a fascinating little tidbit of information…. 👌🏻
We love ours grilled. Thanks a bunch I shared
Amazing! My husband was doubtful that it was going to taste right but my whole family LOVED it! So good! Love your videos, Chef John!
That husking and de-silking method is slick.
I've made some delicious food inspired by your videos, but this might be the best so far. It's the dancing I think.
Julie Trujillo
Definitely the dancing. I swooned, just a little, and suddenly I was transported to a moonlit ballroom. Then the microwave dinged. Sigh!
That looked suspiciously like the pee pee dance ...
Fantastic! Made simple, and looks delicious - will definitely try this one. Also, I understand your skipping the corny jokes this time, and I hope the kernel is doing better now.
Take it from a produce manager, 2nd generation style, this IS the proper way of shucking corn. Cooking method may vary using water, microwave or grill. However, Chef John is spot on with his technique. If you would like to soak it for an hour first and then drain it to get the leaves(and the silk too BTW) good and moistened so that the steam does the cooking and not the direct heat. Makes for the BEST cooked corn ever. OH, and you dont HAVE to cook corn to eat it. Its nutricious raw as well. But most people don't know that so let's keep it between ourselves(shhhhh)...
Best Way to cook and eat corn on the cob! SOOO Easy!
I know that but I just have to cook mt corn.
Eat white corn or the combo corn white and yellow in the field it was picked from raw it is the best . Did it as a kid in Santa Maria fond memories.
I grillem on high until the husks begin to burn in spots ... Carmelizes the sugars , no salt or butter and it's awesome
I've been doing for year's also. When I make corn salad I put 3 ears in the microwave at a time a total of 12 mins (4 mins. per cob.) While I cut the kernels off the first batch the next batch is cooking. Works great time wise.
Nice job, slippers and boxer shorts for work attire. The microwaves reflection gave ya away.
In Mexico, we spread all over it some butter, cream, shredded, cotija cheese, chili powder, lime juice... and our teeth... ;)
i love it in a cup :P with all that stuff of course
Oh my, that sounds exceptional. I spent so much time in Mexico. I wonder how I never came across it.
Raquel Williams I actually prefer it that way ;) ... but sometimes you do want the big fat cob, heheh
Yess. My cousin lives in Brooklyn and showed me this. It's amazing
elote? *droool* omg i love that ^_^
LOL! This is how I've bee doing it for quite a while and it yields perfect corn every time. The only thing better is to take the corn, husk and all, soak it in deep water for 5-10 minutes and then toss it on to a hot barbie, turning it every little while until the outside of the husk is pretty good and charred. Takes longer but it gives the corn a slight smoky flavor which is worth it once in a while.
When it's charred, just clean exactly like Chef John does in the video.
3min 33 seconds, I saved time by not moving my finger. i thought i was the only one who is did that !
There's at least three of us.
Four
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I always click on food wishes first when I look for recipes on youtube.
i loved the corny jokes :) but what i liked best is that i can then dry the husks and use them to wrap my tamales ..( P.S ) the corn is delicious too !!
Nice. All these years I’ve been running cold water over the husk and microwaving it for 5 minutes
Dear Chef John. I have never met you, but I think maybe I love you.
Oh man thanks for the good tip here. Worked great. Ever put Franks Red Hot on your Corn on the cob? No butter needed. Just Franks. Try it. You have a good friendly voice on here. Keep up the good vids.
where is the shake of cayenne?!?
I'm sure a tiny shake of cayenne, right after the butter, would be tasty.
I stick a chopstick into the cut-off end. Then I twirl the cob on the stick of butter, add salt, and hold the chopstick to eat off the cob.
Dang. I was watching this expecting that my way was better! I've always eased down the uncooked leaves, leaving them attached at the base, twisty-rubbed the silk off from the top with a half-closed hand, eased back the leaves and steamed them in one layer in a closed sauteuse type casserole on an inch of water. Once again Chef John changes my ways.
if you like to keep the stalk to hold, just repeat everything up until he cuts the end off, use that same towel, make a cut around the stalk, not through then grab the silk.. half in the left, half right and pull in opposite directions ripping the husk and the silk open. i comes right off and the slit in the base allows the husk and silk to come off with a nice handle intact. enjoy.
This is the only way I do corn on the cob now. There is no other way lol. Best food tip ever.
"how I like to do my corn on the cob"...I never really thought of it that way, I have the same microwave so I'll have to try this.
The inverter turbo defrost is a miracle of science, I can't live without it.
The holders on the end...Corn Pricks.
this recipe is life saver for college students! I had no idea you could make such perfect corn in the microwave!
This is the best corn hack I have ever come across. To all the no nuke whiners, get over it. Corn is a starch and a vehicle for butter and salt. Thanks for this video
I just tried this and the corn came out absolutely amazing! Thank you for making this video.
My favorite is still raw but can also roast it without the husks over the burner on the stove like chile, cooked or raw it gives it a good flavor and great mexican style
Intrigued...but what about rinsing the corn and ‘deworming’ it...sand and grit and other stuff gets into the cob..want to try it, but that’s my hang up
In that case, just cut the end off and shuck the ears starting from the bottom of the leaf instead of the top. That is the direction the leaves and silk grow, so it is also the easiest way to get the most silk off.
You don't need to squeeze the corn in a towel. All you have to do once you cut off the stem is pull the husk off. The cornsilk can be pulled on from the narrow end, and it comes right off.
Benn doing it this way for years
Chef John is a national treasure.
Im watching this six year old video as he says "I shoulda shown you this about six years ago" 🙉💫
I love this! It was my first time making corn on the cob and it just made the process 100% smooth
Can't believe it actually works!
I love corn on the cob
1:55 can you imagine squeezing that thing out in the morning on the toilet?