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Place one to four ears of fresh corn in the microwave in an even layer. (If you want to make more, do it in batches.) For one or two ears, set the timer and cook for three minutes.
Place the ear of corn in the microwave and cook on high for 3 minutes. If you have more than one ear of corn to cook, add a few more (up to 4!) and cook for 4 minutes. Add an additional 30 seconds ...
Microwave for one minute per ear of corn. Easy and tasty toppings to serve on or with sweet corn The obvious and probably most popular way to top sweet corn is plain old butter and salt and pepper.
Corn on the cob is a culinary term for a cooked ear of sweet corn eaten directly off the cob. [1] The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or grilled usually without their green husks, or roasted with them.
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A cross-section of an ear of corn, showing the cob. A corncob, also called corn cob or cob of corn, is the hard core of an ear of maize, bearing the kernels, made up of the chaff, woody ring, and pith. Corncobs contain mainly cellulose, hemicellulose, and lignin. [1]
1. In a large pot of boiling salted water, cook the corn just until tender, about 3 minutes. Drain and cool under running water. Pat the corn dry and, working over a bowl, cut the kernels from the cobs. 2. Heat a large cast-iron skillet or griddle until very hot and brush lightly with oil.
One ear of corn offers about 20 grams of carbohydrates, 2.5 grams of fiber and 2.6 grams of protein, according to the U.S. Department of Agriculture's food database. A bag of microwave popcorn, on ...