The summer corn season started two months ago at my house, where all three of us gobble it up, even my uber-picky 6-year-old. I don’t know about its quality or origin, but if my kid will eat it, so will we.
The only problem with summer corn? You know: It’s a pain in the (arse). I have to take the ears out on the back porch with a garbage can and try to get all those dagnabbed silks off.
My husband grew up on sweet corn grown in the back yard, and has vastly more experience at removing silks than I do. He used to take it very seriously, but over time, he seems to care less and less. Probably because he doesn’t want me to give him the job.
Along comes The Easiest Way To Shuck Corn: In The Microwave, first suggested to me by co-worker Sherry Rieder, and then it popped up on Huffington Post Kitchen Daily, one of my new favorite food groups. When I got it from Sherry, I thought I’d wait to get a little closer to sweet corn season to use it, and then that came up pretty darned fast.
I’m intrigued by the concept and want to hit Mason Farms on the way home and try it tonight.
Since I’m going to do that anyway, maybe I should go all the way and make some Corn Salsa, too. With this new handy dandy trick at my disposal, I’m going to need more ways to use this sweet summer staple.