The other day I was visiting my mother and we decided to have some dinner. A good friend of hers brought her some fresh local corn. I started getting a stock pot out and my mom said “I have an easier way!” Here is the tip.
Ingredients
Corn on the cob (fresh or frozen)
parchment paper
Preparation
Mise En Place
Tear a piece of parchment paper 1.5 times the length of the ear of corn and roll the corn diagonally lengthwise.
Place corn diagonally on parchment paper
Rolling corn diagonally across the parchment paper
Once finished rolling the corn diagonally, twist both ends shut as to seal the corn into the parchment paper.
Corn wrapped in parchment paper with ends twisted together
Place in microwave for 2 to 3 minutes. Time in the microwave will depend on age and strength of your microwave. The parchment paper will trap the moisture and steam the cob individually. I would use the technique if you have less than the 4 ears to cook. This technique works great with a small crowd.
Removing the corn from the parchment paper
Once the corn has finished cooking, then remove corn from microwave, gently unroll the corn out of the parchment paper. Be careful, it is going to release a good amount of steam and the corn will be hot!
I like to put a little butter and pepper on it and eat it straight away!
Corn with grilled cobia with shrimp sauce and baked sweet potato
Bon Appetit!
