I like to shake things up, and I have cooked (or not cooked) corn in all the above ways, and more. But my go-to method involves microwaving the corn in the (soaked) husk, which steams it lightly and makes the husk and silks easy to slip off. A close second is to take off those husks and cook the corn in a blazing-hot, dry skillet, rolling it every few minutes. Some of the kernels brown and char, while the rest turn a bright yellow, and you get touches of nuttiness and even a hint of smoke. You can butter them up and serve them just like that, or cut off the kernels and use them, really, anywhere you’d like.

Source: Washington Post July 11, 2021 13:52 UTC