How to shuck corn on the cob perfectly

Peeling corn was always the kid's job when I was growing up. My mom would get us out of the pool, hand us a big bag for the garbage and a big pot for the corn and tell us to get to work. Diligently we would shuck away until the job was done and we (along with the back deck) were covered in husks and corn silk.

Shucking corn is a messy job, and usually there are some unwanted silks remaining on the cob (particularly when the kids are in charge). Well, shuck no more! Here is the best trick for fast, easy, tidy, perfectly shucked corn:

• Place corn with husks on in the microwave. Cook for 3 minutes on high heat.
• Remove to a cutting board. Slice off the knob end, one inch from the bottom. Squeeze the corn from the tip down, releasing the cob from the silks and husks. The corn will come out hot, perfectly shucked and ready to eat! Slather with butter and enjoy.

Microwaving is the best way to do this because it steams the corn in the husk. If you are anti-microwave, you can steam the corn (husk on) in a big pot with the lid on for about 10-15 minutes. Check the doneness by pulling back the husk on one ear. When cooked, proceed. If you prefer boiling the corn, boil for about 5 to 7 minutes, drain and then continue with the method.

Now, what to do with that corn right? Try these recipes:

Summer corn-pasta salad
Gourmet corn on the cob with herb butter
Sausage and corn salad
Corn on the cob with lime and spices