Corn on the cob can be a quick and easy dinner vegetables with your microwave. Microwaving as vapors, results in a healthy, low-fat vegetables with exceptional flavor and corn on the cob can be cooked in this way quite successfully.
If you use fresh corn on the cob, cook the corn directly into the bowl. Pull the husks, but do not remove. Remove the silk from the corn with butter, salt and pepper to taste, and then pull back the husks spread to his seat. Secure with rubberBands, if necessary. Microwave for 2 to 3 minutes per ear, depending on the size of the ears. For 4 Ears should be sufficient 8 to 10 minutes. For more than 4 ears, microwave for 1 1 / 2 to 2 minutes per ear.
Halfway through the cooking time, you should see the ears, for turning even the cooking. After microwave, wrap the corn, still in their shells in a towel to make it warm and let it stand for 3 to 5 minutes. Corn is kept warm up to 15 minutes if kept wrapped.
For fresh or frozen cornthat has already peeled, either put the ears in a plastic bag, or wrap each ear separately with parchment paper or plastic wrap. If desired, you can butter and salt each ear individually before cooking. Rub each ear with soft butter and smear with salt before packing. Microwave as directed and re-wrapped in a towel for at least 3 to 5 minutes. Frozen ears may take longer cooking time, check the label on your package.
Variations: Make a garlic butter with a mixture ofThe following herbs, mixed with the juice of a lime in 1 stick of softened butter. Use a mix of chives, parsley, basil, sage, tarragon, and garlic. Spread a slap on both ears before packing.
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