Very simple, very quick: microwaved corn on the cob just became my new favorite method, against all odds and against my anti-microwave sentiments. I got this idea from the people who live in Gourmandistan, where it sounds as if microwaves have few other uses. Until now, I’ve viewed the microwaves as a particularly fine tool for making caramel sauce according to the recipe in Barbara Kafka’s Microwave Gourmet — and that’s about it.
In any case, please try microwaving an ear of corn, or more, but one at a time: 1.5 minutes for one ear, apparently covered by a damp paper towel, then desilked, buttered if you like, salted if you like, and eaten. I misunderstood the guidance and desilked, buttered, salted before microwaving an ear of Briary Creek Farms “Ambrosia.” I can recommend this approach, too. The corn was even better, even more flavorful, even more corn-y, than corn cooked with the quick steam method we have been using this summer.
And some people think reading blogs is a waste of time! This one little find is quite likely to change my life in a cornward direction. I’ll be far more likely to eat a couple of ears of corn for lunch any time I want, instead of waiting for a big shucking experience with multiple ears of corn for dinner a couple of time a week during the season.
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The world is coming to visit central Kentucky this year for the Alltech FEI World Equestrian Games. To help our visitors know more about Kentucky’s food and food ways, Savoring Kentucky is rolling out 116 Savory Kentucky Bites, one for each of the 100 days before WEG begins, and 16 for the days during WEG, September 25 – October 10. Today’s Savory Bite is number 72.
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