I was thrilled to see this easy recipe for cooking fresh sweet corn in the microwave pop up in my InBox. Thank you, Janet! I love it when readers share their favorite recipes! Let's let Janet herself tell the story.
"Summer Cream Corn was my mother's recipe. I've never written it down until now but I've been making it for forty years. Yesterday my granddaughters ate two helpings – they love grandma's corn! You can tweak it the way you would like it – it's just too easy."
"Take twelve ears of white delish summer corn (or more for a larger amount). Cut the corn off the ears, then scrape down the ears to get all the milk out. Put in a microwave for 6 minutes, then add a little water, stir and cook another 6 minutes. Do this until the corn is tender but not over cooked. Add a tablespoon of butter (optional) and milk (I don't like it runny so add the milk a little at a time). Stir and cook 3 more minutes. Taste for salt and pepper (I use white pepper). Make sure you cook the corn with water before you add the milk – it just works better."
"Thanks for all your recipes and help."
Thank you, Janet! Maybe it was the first-of-the-summer sweet corn but I was kinda knocked over at how easy it was to cook sweet corn in the microwave – but not just easy but good, too!
NOT A FAN OF MICROWAVES? Okay, fine, I get that some people have strong views against microwaves. You are welcome to politely and thoughtfully express them here but please respect that others, including me, don't share that view. Hateful comments or unnecessary rants will be
RECIPE for MICROWAVE SUMMER CREAM CORN
Time to table: 30 minutes
1 pound fresh corn kernels from about three to four ears of corn
1 tablespoon water
1 tablespoon butter
2 tablespoons whole milk or cream
Salt to taste
White pepper to taste
Cook corn kernels in a microwave-safe dish on high for six minutes. Stir well, add the water, then cook for another six minutes. Continue cooking, three minutes at a time and stirring after each session, until corn is tender but still has some good crunch. Stir in butter until it melts, then milk or cream. Season to taste with salt and white pepper.
ALANNA's TIPS & KITCHEN NOTES
FRESH CORN You definitely want to use fresh sweet corn for this recipe, that's what makes it so special. It does take a little time to scrape the corn kernels off the corn ears but it's not hard, see How to Cut Corn Off the Cob, Keeping All Ten Fingers, Capturing Every Delicious Kernel and Every Drop of Sweet Corn 'Milk'. I am finding my new tomato knife really handy for this! You can do the cutting a few hours ahead of time, then cook the corn right before serving.
MILK vs CREAM Janet uses milk. But I thought, Hey, she calls her recipe "Summer Cream Corn". No deceptive advertising here, I'll use real cream. It's very good with whole milk but dreamy with cream ... your call.
BLACK PEPPER vs WHITE PEPPER Don't buy white pepper just for this, black pepper works fine, the white is just a little prettier and hotter.
MICROWAVES & TIMING Different microwaves have different powers, this makes predicting exactly how long to cook the corn problematic. Just taste as you go along, you'll know!
FOR EVERYDAY I think this is a fine way to cook fresh sweet corn, so simple. Even without the butter and cream, it makes for very tasty sweet corn! I've now cooked corn this way three times in a couple of weeks!
MAKE-AHEAD While cooking corn like this is easy-easy to do at the last minute, my own "summer-easy" when having people over is to do as much as I can ahead of time, minimizing all last-minute kitchen time. For this corn, I do the first two six-minute stints an hour or two or three ahead of time and then either leave on the counter or put into the fridge, depending on how long it's going to be. Then just before serving, I start the last cooking and then add the milk, butter and seasoning. So good!
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