Boiled, steamed, grilled: There are plenty of ways to cook delicious corn, but it turns out, to my everlasting surprise, the microwave has them all beat. Nothing could be simpler: The corn comes out tender and sweet and the husks and silks slip right off with no effort. Then the corn is your canvas: All you need to do is open your pantry, unlock your imagination, and start painting. Mayonnaise, hot sauce, miso, sesame seeds, chile powder, popcorn crumbs, grated Parmesan—you could do this every day of the year and never eat the same version twice. Here are four smart ways to start.
SERVES 4
4 ears of corn in the husk
Put 2 of the ears of corn in the microwave and cook on high for 7 to 8 minutes. Carefully remove the corn and cut off the bottom ¼ inch of each ear. Pick up the ear by the top, and the husks and silks should fall off, leaving a clean ear. Magic! Repeat with the remaining 2 ears. (If you are only cooking one ear of corn at a time, it will take 5 to 6 minutes.) When the corn is cooked, slather and sprinkle with one of the following combinations.