Instructions: I simply do no preparation other than stick an ear or two in the microwave.

I dont even bother to remove the silk prior to cooking. Sometimes I open the husk about 1 inch a let a little water drizzle in, then place in the microwave. I cook on high for 2-3 minutes, per ear, depending on how long I plan on letting it steam in the husk before eating. I usually let it sit for several minutes, until its cool enough to quickly husk.

If the corn is very fresh, it needs to be only barely heated. If it is older, then a longer cooking and resting time is beneficial.

I often spritz soy sauce or Braggs Aminos on the husked ear. My new favorite is to drizzle Umeboshi vinegar on it. (I learned that from a macrobiotic cookbook; more on that when we get to the subject.) Yum, is the Umeboshi good - slightly sour and salty mixed with the sweetness of corn!

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