What's the worst part of fresh corn on the cob? Yep, the shucking. And getting all that silk off! Well, there's an easier way. Much, much easier. A friend told me about this a couple of years ago, and my wife and I will never boil corn again. Most importantly, we will never shock corn again. This method is so easy it's mind-blowing. First, take your unshucked corn and put it in the microwave.

Steve Woods/TSM

Some people like their corn cooked very well, others just like to heat it up for maximum crispness. We usually do two ears of corn for 6 minutes. You're going to need a good oven mitt or heat-resistant rubber gloves for this next part. On a cutting board, cut off just the first couple of rows of corn on the large end of the cob.

Steve Woods/TSM

Now pinch the small end and watch the corn easily slide out.

Steve Woods/TSM

It will be completely silk-free! Now it's ready for your butter and salt (and pepper if you must) LOL. The corn in these photos is from Kallstrom Farms in Ephrata. It was spectacular!

I did run into some funky-looking corn that was purchased somewhere else, and several folks have. It had bulbous kernels and missing rows. Comments on our Facebook page from those who know said it was due to poor pollination because of that crazy heatwave!


See How School Cafeteria Meals Have Changed Over the Past 100 Years

Using government and news reports, Stacker has traced the history of cafeteria meals from their inception to the present day, with data from news and government reports. Read on to see how various legal acts, food trends, and budget cuts have changed what kids are getting on their trays.


What Are the Signature Drinks From Every State?