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.
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.
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...
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. 😋🌽
I live in Iowa. It’s currently sweet corn season, the time of year I dream of when I’m up to my eyeballs in snow. I got a dozen ears of corn yesterday and used this method to cook them. IT WORKED GREAT! Is this heaven? Why yes! Yes it is!
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!
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 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.
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.
This is a fabulous technique. Try it once, and you'll never go back. I do wrap the ear in a moistened paper towel before nuking. It adds the steaming factor. Also, butter and salt is great, but elevate it to the sublime with Tajin instead of salt. *chef's kiss*
Learned this technique many years ago. Family was always amazed at how quickly I cooked perfectly cooked corn on the cob. I take it a step further though, once.i remove it.from the microwave, I put them on the grill for a few minutes, which gives a hint of the grilling flavor. If you do this, be sure to put on the sides, so you are not cooking over direct heat. I rotate the ears to get that charred look on the husk, open the end with silk, so the flavor gets through. Love the video. Enjoy!
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.
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.
Ur videos are almost as great as ur sense of humor and that’s saying something because both are epic. I’m not just… buttering …u up. Ur …salty. Best in ur …field. Few other can…combine… such skill with ur level of expertise. I hope ur…cultivating…a great following. Keep…popping…videos out.
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!
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 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.
I've been cooking my corn in the cob for over 10 years - 2 minutes on each side - always perfect. I like to cool it and slice off into salads or pasta - I love your tips as I usually take out of the husk and then have to remove some of the silk - once it's cold it's not so hard. But - if I do want it hot and right away, I'll be sure to use your tip! thanks!
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 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. 😃
I just learned another trick, and pulling the silk off is a pain. Folks Chef John is the BEST Chef on the internet. If you have never visited his website then you are really missing out. His recipes are fairly simple to make and the videos show each step. I have made his Beef Stroganoff recipe at least a dozen times in the last couple of years and everyone raves about it !! Also try his recipe for Creme Fraiche ( homemade sour cream ) it is much much tastier than store bought and so easy to make. Thanks Chef John You ROCK !
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.
@@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.
Chef, I’ve been doing corn this way for years and it’s the best! All of the flavor stays within the corn rather than going into the water. I microwave the corn for two minutes and flip it to do two more, (and maybe one more minute if the corn is larger.) Also, when you cut the end off AFTER it’s cooked, definitely allow enough space or the thicker part of the corn will be impossible to squeeze out. Been there.
Great idea! When you cut off the end of the ear of corn ear I screwed a corkscrew into the cob. It gave me a handle to pull the ear out of the husk. Makes it even easier.
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
Excellent. Equally superb method: Soak in the husk in cold water for 5-15 minutes, Grill or roast in very hot oven 12-15 minutes. Butter, or brush with cream & parmesan, or garlic-olive oil and parmesan.
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
Been cooking corn in it's inner layer of husk in micro for years,to me there's an improved corn flavor if it hasn't been boiled in water,to do 4 ears,I arrange them in a circle with narrow end to center,cook for 2 1/2 min,turn the ears over and repeat. Let them cool off a few min before husking. Excited to try you extraction method,though the silks do come off quite nicely with the husks from the top after cooking
I have watched you for years but missed this one. I saw this yesterday after buying corn at the farmers market so I tried it. Oh my goodness this was fantastic. Mine did not slide out but pulling the leaves left perfect silkless corn! Thanks PS do wait to eat, as you warned it stays hot quite long.
Oh, and...I find the best way to butter is, I use a large plasticware or casserole dish, drip dry from the boil or immediately off the grill, throw them all in, then use a cold stick of butter to apply. You can hold the stick and paint by pulling back the foil or paper just enough. I run it back and forth on each, salt, lemon pepper, a little paprika, and or garlic salt, then roll them back and forth by 'panning' (holding the dish and rocking them back and forth, assuming there's room to do so). They eventually get completely saturated with the butter that rolled off and they get a nice even coating of seasoning.
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.
Loving this idea. No water soaked corn from boiling, no overcooked kernels from roasting and no corn silk. Trying this tonight! Thanks for the great idea Chef John.
No, corn silks do not all run to the end! One silk goes to EACH kernel. That is how each kernel is fertilized by the pollen grain so it can grow up to be a lovely sweet, edible kernel with each bite. Every farmer knows this. That is what we work very hard at, growing corn. Just cut the cob at the base of the ear. don't waste the bottom kernels. Microwaving corn is great! You are correct. It makes removing the silks very easy compared to a dry peel of the shucks and silks. It cooks faster and preserves nutrients that are lost in boiling
Chef - up your corn buttering game, use a dedicated toothbrush to spread your butter. It holds the butter while it melts, no mess and a great conversation starter
You have very intensive purposes, Chef John! I use a wiggle back and forth to get the cop out. I always grill corn until the husk is quite burned and the kernels are slightly caramelized, and the corn doesn't slip out like microwaved corn.
Yes Lord! Nuclear corn! It slips out so nicely but best of all is the “stays hot forever” thing. If you roast or boil you heat from the outside in and the heat goes soon and pretty quick the corn is cool. If you nuke it you heat all the way through at once and that internal heat keeps it hot FOREVER. Amazing. Wonderful.
When I am watching this and it starts off saying he should have made this 6 years ago.. and this video was 6 years ago. Amazing how this works. Chef John from the future!
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.
Why is this only now showing up in my recommendations? This should be on everybody's recommendations all the time! This is revolutionary. When I think of the countless hours I've spent watching TH-cam videos that don't tell me how to prepare corn on the cob without being hassled by the corn silk, I am filled with regret. So much wasted time.
Works like absolute magic, and can put multiple cobs in at one time - 3.5-4min. per cob. I didn't even have a single silk escape - clean as a whistle - and no pan to have to clean!
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 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.
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.😊
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...
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. 😋🌽
I live in Iowa. It’s currently sweet corn season, the time of year I dream of when I’m up to my eyeballs in snow. I got a dozen ears of corn yesterday and used this method to cook them. IT WORKED GREAT! Is this heaven? Why yes! Yes it is!
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.
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!
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!
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.
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!
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.
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…..
👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤓
This is a fabulous technique. Try it once, and you'll never go back. I do wrap the ear in a moistened paper towel before nuking. It adds the steaming factor. Also, butter and salt is great, but elevate it to the sublime with Tajin instead of salt. *chef's kiss*
"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.
Learned this technique many years ago. Family was always amazed at how quickly I cooked perfectly cooked corn on the cob. I take it a step further though, once.i remove it.from the microwave, I put them on the grill for a few minutes, which gives a hint of the grilling flavor. If you do this, be sure to put on the sides, so you are not cooking over direct heat. I rotate the ears to get that charred look on the husk, open the end with silk, so the flavor gets through. Love the video. Enjoy!
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.
Fresh corn on the cob right out of the field. Best food ever. And makes the best corn chowder ever.
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.
Ur videos are almost as great as ur sense of humor and that’s saying something because both are epic. I’m not just… buttering …u up. Ur …salty. Best in ur …field. Few other can…combine… such skill with ur level of expertise. I hope ur…cultivating…a great following. Keep…popping…videos out.
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…. 👌🏻
Picked my 1st ears of corn today out of my Garden., I'm a good month ahead of everyone else... secrets.... Cant wait!
I’ve been doing exactly this for 20 years. The only difference is my cooking time is 444.
This works every time ! Delicious
Wow, learned something new.. I knew the ease of microwaving corn but didn’t know about cutting off the end and pulling it off so easily. Thanks.
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.
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 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.
The hallmark of brilliance is simplicity - this is simply brilliant!
I've been cooking my corn in the cob for over 10 years - 2 minutes on each side - always perfect. I like to cool it and slice off into salads or pasta - I love your tips as I usually take out of the husk and then have to remove some of the silk - once it's cold it's not so hard. But - if I do want it hot and right away, I'll be sure to use your tip! thanks!
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!
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 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. 😃
I just tried this and the corn came out absolutely amazing! Thank you for making this video.
Learned this technique several years ago! It has never failed! Thanks for filling
I love this! It was my first time making corn on the cob and it just made the process 100% smooth
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.
this recipe is life saver for college students! I had no idea you could make such perfect corn in the microwave!
I just learned another trick, and pulling the silk off is a pain. Folks Chef John is the BEST Chef on the internet. If you have never visited his website then you are really missing out. His recipes are fairly simple to make and the videos show each step. I have made his Beef Stroganoff recipe at least a dozen times in the last couple of years and everyone raves about it !! Also try his recipe for Creme Fraiche ( homemade sour cream ) it is much much tastier than store bought and so easy to make. Thanks Chef John You ROCK !
Great tip, and I love your humor :D
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.
Cooking corn in the microwave is the best corn you will ever eat!! The husk allows the corn to steam. I love it.
Watery garbage.
I used this technique today. It was easy and delicious! I am the Lena Horne of my cooked corn!
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
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
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.
WOW this really works! Great puns & fun too. And the name for the corn cob holders is "Corn Skewers"
Chef, I’ve been doing corn this way for years and it’s the best! All of the flavor stays within the corn rather than going into the water. I microwave the corn for two minutes and flip it to do two more, (and maybe one more minute if the corn is larger.) Also, when you cut the end off AFTER it’s cooked, definitely allow enough space or the thicker part of the corn will be impossible to squeeze out. Been there.
I agree with cutting off over 1" from the end.
Great idea! When you cut off the end of the ear of corn ear I screwed a corkscrew into the cob. It gave me a handle to pull the ear out of the husk. Makes it even easier.
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
Excellent.
Equally superb method: Soak in the husk in cold water for 5-15 minutes,
Grill or roast in very hot oven 12-15 minutes. Butter, or brush with cream & parmesan, or garlic-olive oil and parmesan.
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.
Been cooking corn in it's inner layer of husk in micro for years,to me there's an improved corn flavor if it hasn't been boiled in water,to do 4 ears,I arrange them in a circle with narrow end to center,cook for 2 1/2 min,turn the ears over and repeat. Let them cool off a few min before husking.
Excited to try you extraction method,though the silks do come off quite nicely with the husks from the top after cooking
Wow, all the times I did corn in the microwave and struggled with the corn silks. Thanks Chef John ❤️
Wow what a time saver, will try as soon as I get some corn
This is the only way I do corn on the cob now. There is no other way lol. Best food tip ever.
Quality of life significantly improved! Merci Boucau, Frere Jean!
I tried this and it worked 😃 it was so easy. Thanks
This works wonderfully too. Time can vary, but it's so easy and very good with no big clean up job. Love it.
Chef John you are a good teacher thanks for the tip!
I have watched you for years but missed this one. I saw this yesterday after buying corn at the farmers market so I tried it. Oh my goodness this was fantastic. Mine did not slide out but pulling the leaves left perfect silkless corn! Thanks PS do wait to eat, as you warned it stays hot quite long.
OMFG this works great!! My life will forever be better with this knowledge.
Idk who you are but I'd watch this hilarious video all day and perfect the art of Corn
Oh I love it. I hate trying to get off all the silk. Almost impossible when you boil or grill it. Thank you so much for this.
Oh, and...I find the best way to butter is, I use a large plasticware or casserole dish, drip dry from the boil or immediately off the grill, throw them all in, then use a cold stick of butter to apply. You can hold the stick and paint by pulling back the foil or paper just enough. I run it back and forth on each, salt, lemon pepper, a little paprika, and or garlic salt, then roll them back and forth by 'panning' (holding the dish and rocking them back and forth, assuming there's room to do so). They eventually get completely saturated with the butter that rolled off and they get a nice even coating of seasoning.
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 ...
Just did this and it worked like a charm..Thanks 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!
Loving this idea. No water soaked corn from boiling, no overcooked kernels from roasting and no corn silk. Trying this tonight! Thanks for the great idea Chef John.
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
It’s like magic!! love this quick-cook - non-messy corn on the cob!! Thanks so much!
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.
Best way to cook corn on the cob! Been doing it this way for years!!!!!!!
Pretty cool. I've never seen a husk giving birth to its corn cob.
Oh my! I have to get some corn today so I can try this! Thanks for everything Chef John
Well! Isn't that something! Thank you, Chef John! I can look forward to lots more corn now!
No, corn silks do not all run to the end! One silk goes to EACH kernel. That is how each kernel is fertilized by the pollen grain so it can grow up to be a lovely sweet, edible kernel with each bite. Every farmer knows this. That is what we work very hard at, growing corn. Just cut the cob at the base of the ear. don't waste the bottom kernels.
Microwaving corn is great! You are correct. It makes removing the silks very easy compared to a dry peel of the shucks and silks. It cooks faster and preserves nutrients that are lost in boiling
Chef - up your corn buttering game, use a dedicated toothbrush to spread your butter. It holds the butter while it melts, no mess and a great conversation starter
.....make that a "NEW unused" dedicated toothbrush.
Ra Amon Khan, I’ve been known to re-purpose used toothbrushes. Running them through the dishwasher kills any germs! 8-)
@@raamonkhan4909 no, you definitely want one used, adds more flavor...🙄
....i might try that Matt D..quite a few homeless people that might part with an old one in exchange for a new.
Rookies. Get on the bread and butter level.
That is the most amazing thing I have seen....all these years I have picked and picked. Thank you for sharing this method. Have a Blessed day.
You are not just a good chef, that video was so funny!!🤣🤣🤣
You have very intensive purposes, Chef John!
I use a wiggle back and forth to get the cop out. I always grill corn until the husk is quite burned and the kernels are slightly caramelized, and the corn doesn't slip out like microwaved corn.
I can remember my Mom making sure we had quality corn holders lol. My friends were always surprised to see them! I thought everyone had them lol.
Yes, that's the very best way for corn on the cob, but I didn't know the easy way to husk it! Thanks for that.
Yes Lord! Nuclear corn! It slips out so nicely but best of all is the “stays hot forever” thing. If you roast or boil you heat from the outside in and the heat goes soon and pretty quick the corn is cool. If you nuke it you heat all the way through at once and that internal heat keeps it hot FOREVER. Amazing. Wonderful.
I LOVE corn on the cob! Butter and salt. Yummm!
great tip! love the fact that those sandals are exactly what i expected you would wear. little disappointed about the microwave use tho 🤷♀️
When I am watching this and it starts off saying he should have made this 6 years ago.. and this video was 6 years ago. Amazing how this works. Chef John from the future!
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.
Lol love the way you explain your recipes, always with a twist 👍🏼 thanx love all your recipes and how easy you make them seem. Truly appreciate them
A little bit of chili powder along with the butter and salt makes it perfect.
This is gonna sound odd but put mayo with the spices. It's a Mexican thing but creamy fat works well with spice
Drew Bakka elote is the best! the gospel needs to be spread.
Try it with Frank's ... I put a bottle on the table at a dinner party beside the corn, and it was the hit of the meal!!
BLARF!!!!!
@@dogwalk3 Yes I agree!
Another tip; prior to grilling corn on bbq grill, soak entire ear(s) in water for about 1hr., this helps it to not burn.
🌽 🌽 🌽
You are a wizard. Always enjoy your video's and techniques.
Gotta love dancing in the kitchen wearin flip flops! Great tip John, Cheers!
Why is this only now showing up in my recommendations? This should be on everybody's recommendations all the time! This is revolutionary. When I think of the countless hours I've spent watching TH-cam videos that don't tell me how to prepare corn on the cob without being hassled by the corn silk, I am filled with regret. So much wasted time.
Dear Chef John. I have never met you, but I think maybe I love you.
Works like absolute magic, and can put multiple cobs in at one time - 3.5-4min. per cob. I didn't even have a single silk escape - clean as a whistle - and no pan to have to clean!
WOW GREAT TIP ON SHUCKING CORN THE EASY WAY.
Lol.. your enthusiasm in your voice made this 100000000x better!
Dang, those bites were huuuuge! Great tip, though.
I really enjoy corn on the cob now brilliant tip !
Super EZ. Gonna try it. What's with all the dislikes ? Geez😕
those are the corn silk lovers. avoid eating with them.
I’m gay.
@@Daddyiscool450 good for you bro 😊👍
They are purists. Plus silk can help floss your teeth as you're eating