No Hassle Corn On The Cob

I have bad news and good news.  The bad news is that corn futures went up 40% from last month’s lows because of the  extreme drought farmers are experiencing in the Midwest.  If that wasn’t enough, when the price of corn goes up it raises food prices in general, so we’re all going to need a few extra shekels in our wallets or purses the next time we go shopping.

The good news, however, is absolutely FANTASTIC.  If you love corn on the cob, and actually have enough money left to buy a few ears when you shop, today’s post offers a breakthrough in both the speed and simplicity of its preparation.  No more pots of boiling water, or bothersome shucking and desilking after it’s cooked.  In short, what I’m going to share with you is a lazy cook’s dream come true!  And the term “lazy cook,” fits me perfectly.

Now, I know what you‘re thinking…… Italians love to eat and are usually pretty good cooks.  For me, however, only the first half of that is true.  For while I’ve probably never met a food I didn’t like… (except for raw critters from the sea)… I view cooking as an activity where the time spent working and cleaning up, is disturbingly disproportionate to the time actually spent enjoying the finished meal.  And when you’re diabetic, to boot, why do all that work when you can’t eat “respectable” quantities of the really good stuff, anyway?

 Because I’m lazy, then, corn on the cob has always fallen into my “too much of a hassle” category.  I say “has,” because last week I got an e-mail with a video link to something called “Shucking Corn With Ken,” (see below).  In it, a nice gentleman showed the easiest way to make PERFECT corn on the cob in four minutes.  And the most exciting thing about it was, that cleaning and shucking beforehand , is replaced by instant shucking afterwards.

Here’s his absolutely simple and amazing procedure:

1.  Put your unshucked ears of corn in the microwave, allowing 4 minutes of cooking time for each.
2.  When the cooking time is up, safely remove them using heat mitts to protect yourself from being burned .
3.  On a cutting board or other surface, cut through the husk at the STALK end of each ear.  Then grab the protruding silk and leaves at the opposite end, and shake or squeeze the cooked ear out.  Amazingly, it slides out clean and ready to eat… with not a trace of either husk or silk.  Now what could be easier than that?

So, thanks to Ken for this amazing and life changing video.  Because of it, corn on the cob is no longer on my “painful preparations” list… in the food category, that is.  The stuff that comes in tubes, however, remains necessary due to advancing age. 
 
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To view the “Shucking Corn With Ken” video for yourself, paste the following address into your browser:
http://www.youtube.com/watch_popup?v=YnBF6bv4Oe4&feature=youtu.be