When you go to the farmers market in the summer, you will probably find ears of corn on the cob. Corn is a versatile vegetable and can be used in many recipes.
Corn makes a great side dish at your summer barbeques. It can be eaten right off the cob, or cut the kernels from the cob and use in a variety of recipes.
Did you know you can cook corn, husk and all, in the microwave? Here's how:
- For four or fewer ears, cook them in the husks for extra flavor. Peel back the husks to the base of each ear.
- Remove the silk and trim the tips if they appear underdeveloped or damaged in any way.
- Close the husk back into place around the ears.
- Cook in a microwave-safe plate for 4 minutes per ear. Allow to cool slightly before removing the husks and serving.
Extending the Bounty
Corn is available during the summer, but you can enjoy corn all year long by preserving it. To learn some preservation methods, from freezing to canning, read Preserving Sweet Corn from our friends at Penn State Extension.
Microwave Spanish Corn
Servings: 4 Serving Size: ½ cup
1 teaspoon oil
¼ cup green pepper, washed with seeds removed, chopped
¼ onion, chopped
1 large ear of corn, kernels removed
1 cup tomatoes, fresh, diced
¼ teaspoon oregano
Heat oil in skillet; add peppers and onions sauté until tender.
Combine all ingredients in a 2-quart microwave-safe dish. Cover and cook on high power for 2 to 3 minutes or until bubbly hot.
Recipe source: Michigan State University Extension