Aw, shucks. The bane of shucking corn has always been the price we have to pay for the delicious golden nuggets inside a corn husk. We have some good news though, as this odious chore can be simplified with a few key tips. Read on for our guide to cleaning corn, sure to sweeten your summer season. How a-maize-ing!
Our first method for easy corn prep is a classic approach that involves a quick head start then a few simple steps.
Before you start, microwave your corn on medium power for a minute or two. This results in fewer strands of pesky corn silk for you to remove. This pro tip is designed to save you time and frustration.
Peel off the outer couple layers of leaves so one thin layer remains. Next, slightly peel the last layer until just a few rows of kernels can be seen. Tightly grasp the remaining layers of corn husk (the leaves) in one hand while the other hand steadies the base of the corn. Rip straight down to the bottom of the cob. The goal is to grasp the entire remaining husk and corn silks and remove in one fell swoop, just a single pulling motion.
Break off the leaves and tassels by snapping them off the end of the cob. Discard into a garbage bag.
Now that the majority of leaves and tassels have been removed, carefully run your fingers up and down the corn cob and remove the straggler corn silk. It's okay not to get every last one. Repeat these easy steps on every other piece of corn.
Our second approach differs from the first as it's two large pulls instead of one smooth motion. Please note: for larger ears of corn, this is the best way to shuck.
Begin by separating the tassels and husks at the top of the corn into two halves. Pull one section down all the way to the base, then repeat with the other half section. This includes all layers of leaves, tassels, and silks.
Once all the husks have been peeled back to reveal your corn, break them off near the base of the cob. This may take a couple pulls to remove both large sections.
Lastly, using just your hands, carefully comb the corn searching for any remaining fibers. Remove and discard accordingly.
Our third process for shucking corn is perhaps the most convenient of all and makes the formerly tedious task of corn prep easy peasy.
Fill a large stock pot half full with salted water. Heat on high until it's at a full, rolling boil.
Drop corn (in husks) into boiling water. Cook for six minutes, stirring occasionally. Then, carefully remove from water and set aside.
Now that the husks have softened from boiling, simply remove and discard. There should be no pesky strands of corn silk left anywhere, which saves us time and lets us skip a step. Bonus? The corn can now be immediately served since it's already cooked. What could be "butter"?
Now that you feel comfortable tackling your corn in multiple ways, we have a few more pointers to throw your way.
We are so happy to share three easy ways to shuck corn, plus some extra tips and tricks. You may not have grown up on a farm, but you're sure to become a shucking master with our foolproof guide to sweet corn success. And that's not one bit "corny".