CORN!

Back again, blogofriends.
I don't know about you, but summer to me means three things:

Wimbledon
Mosquito bites
Corn

I can't even tell you how much I love to eat corn.  Grilled, boiled, steamed... as long as I can sink my teeths into its juicy, succulent flesh, I'm golden.  Get it?  Golden.

Sorry.

The problem with corn is the many annoying layers of amour that must be removed in order to take part in its delicious corniness.  UNTIL NOW!  I don't know where this method has been all my life but let me tell you, it has totally upped my corn game.

Here it is.  Are you ready?  It's super intricate.

Step 1
Take a corn

Step 2
Put said corn into microwave.  Don't peel it, don't shuck it, just leave it the heck alone.

Step 3
Microwave on high for 4 minutes for a smaller cob, 6 minutes for a big fatty.*

 *Note: I guess microwaves are different in their waviness so you might have to fiddle a bit with your times.

Step 4
Take cob out of microwave. USE A POTHOLDER, DUMMY! It's hot!

I didn't mean to yell at you, but yeah, burns.

Step 5
Slice off fat end of cob.  Be sure to cut enough off so that opening is as wide as widest girth of cob.  I know, this is some complex geometry here.

Step 6
Squeeze cob (you still have that potholder on, right?) from skinny end downward.

You might have to jiggle it a little.

jiggle jiggle

Keep squeezin'!

And like some kind of dark magic, VOILA!  A perfectly cooked, perfectly threadless cob o' corn.

Of course this method is not conducive to large crowds, but if you've got a hankering for a few cobs, say at around 11:00 at night (not saying I've ever done this) it's the way to go. Now go forth and get thyself some ears, my friend.

You're welcome.
Byeeeeeee!