Have we all seen the easy way to de-silk corn? You microwave the corn for about 4 minutes, then cut off none-stem end. Shake it a little and it should slide right out. Like this video of Ken demonstrating.
I tried it and it didn’t work. I think my knife was not sharp enough so it had cooled by the time I was ready to shake it loose. I’ve gone back to the old way of just pulling the leaves down and picking the silks the best I can.
However, if you are a fan of corn and always looking for corn ideas, this looks like a great way to cook a LOT of corn in a short time. It’s cooler corn!
Then my sister, a capable Maine cook with years of camping experience says “let’s do cooler corn!” Before I can ask “what the [bleep] is cooler corn?” a Coleman cooler appears from the garage, is wiped clean, then filled with the shucked ears. Next, two kettles-full of boiling water are poured over the corn and the top closed.
Then nothing.
When we sat down to dinner 30 minutes later and opened it, the corn was perfectly cooked. My mind was blown. And I’m told that the corn will remain at the perfect level of doneness for a couple of hours.
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