MICROWAVE CORN ON THE COB
Corn on the cob in the microwave is the easiest way to cook ears of corn. You can cook it with or without shucking it - once you've mastered this delicious idea, you may never make it another way again! This is one of our favorite ways to enjoy corn on the cob.
Provided by Natalie Clark
Categories Vegetables
Time 10m
Number Of Ingredients 4
Steps:
- instructions for shuck-on cookingPull off the silks at the top of the cob if they are soggy or falling off Cook on full power for four minutes, or four and half minutes for two or three ears, and five for four ears, rotating halfway through Carefully remove the cobs with kitchen tongs or a thick hot pad that to protect you from any hot moisture released by the corn Using a large kitchen knife, cut through the ear at its thickest point, cutting through the kernels, not just the stem to ensure it will slip off Wrap the corn in a towel and squeeze the corn out of the hole made when you cut off the stump. Just three or four squeezes should do the trick Remove any final silks and serve with butter and salt and pepper instructions for cooking shucked cornShuck the corn Wrap corn cob in a wet, not damp, paper towel Cook in microwave on full power for four minutes for one, four and half minutes for two or three, and five minutes with a rotation halfway through cooking. Remove from microwave carefully with either tongs or thick hot pad Carefully unwarp each cob, and serve with butter and salt and pepper
MICROWAVE CREAMED CORN
This microwave recipe was created due to my bad memory. Hubby requested creamed corn for supper for the next night, but (Oops!) I forgot to take it out of the freezer, so I improvised. It has all the same ingredients as my usual creamed corn, only it's cooked in the microwave. And I must say, it turned out great, and I didn't...
Provided by Tere Gill
Categories Vegetables
Time 40m
Number Of Ingredients 7
Steps:
- 1. **NOTE: We grow our own corn, and every year, we cut the corn off the cobs, then measure 3 cups into a freezer bag, and freeze for later. If you do the same, you may either allow the corn to thaw in a bowl in the refrigerator for a day or two (bowl is recommended in case of leaks) or you may remove freezer bag, put corn in a microwave safe bowl, add the 3 tablespoons water, cover and nuke on 50% power until thawed, then continue with recipe.
- 2. Remove husks and silk from corn; wash cobs.
- 3. In large bowl, cut kernels from cob; use blunt edge of knife blade (or tool of your choice) to scrape milk from the cobs.
- 4. Add 3 cups of corn and it's milk to a 2 qt. microwave-safe bowl/dish with lid.
- 5. Stir into the corn, 3 tablespoons water, 3 tablespoons butter, sugar, salt and pepper (pepper optional.) Place lid on dish or cover with wax paper.
- 6. Place covered dish in microwave, nuke at full power for 3 minutes; stir corn, replace lid/cover and rotate dish if microwave does not have a turntable. Nuke for additional 3 minutes.
- 7. Stir corn, replace lid and continue cooking and stirring, at 1 to 2 minute intervals, until mixture thickens and resembles a pudding or very thick gravy.
- 8. When desired consistency is achieved, remove from microwave; serve immediately, topped with a pat of butter and a sprinkle of paprika, if desired.
- 9. Cover and refrigerate leftovers. Reheat in microwave with a little water added.
MICROWAVE CORN PUDDING
Here's a favorite homestyle casserole that is ready to pop in the microwave in about 15 minutes. It is a real time-saver and delicious, too.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In an ungreased 2-qt. microwave-safe dish, beat the eggs. Stir in the corn, milk, flour, sugar, butter, salt and pepper. Cover and microwave on high for 9 minutes, stirring every 3 minutes. , Uncover; sprinkle with paprika. Microwave 15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 232 calories, Fat 9g fat (5g saturated fat), Cholesterol 141mg cholesterol, Sodium 607mg sodium, Carbohydrate 32g carbohydrate (11g sugars, Fiber 2g fiber), Protein 8g protein.
MICROWAVE CORN ON THE COB
This is a no-nonsense recipe for corn on the cob. Perfect for when you run out of stove or grill space. I freeze the corn on the cob in plastic bags, and remove a single ear of frozen corn in the cold winter months to have the sweet taste of summer corn throughout the year!
Provided by Cheri Weiner
Categories Side Dish Vegetables Corn
Time 5m
Yield 1
Number Of Ingredients 1
Steps:
- Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!
Nutrition Facts : Calories 123 calories, Carbohydrate 27.2 g, Fat 1.7 g, Fiber 3.9 g, Protein 4.6 g, SaturatedFat 0.3 g, Sodium 21.5 mg, Sugar 4.6 g
CREAM CORN LIKE NO OTHER
This is NOTHING like canned creamed corn! My husband is not a fan of corn or creamed dishes, but he thinks this is great. Easy and quick to prepare and is an especially delicious side dish for chicken or pork. Everyone always asks for the recipe.
Provided by DIANA YOCKEY
Categories Side Dish Vegetables Corn
Time 15m
Yield 8
Number Of Ingredients 9
Steps:
- In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
Nutrition Facts : Calories 253.2 calories, Carbohydrate 24.8 g, Cholesterol 53.6 mg, Fat 16.5 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 9.8 g, Sodium 372.9 mg, Sugar 6.8 g
QUICK CREAMY CORN
It's hard to believe this sumptuous creamy corn side dish actually starts with frozen corn. Funny what a little cream cheese spread and Parmesan can do!
Provided by My Food and Family
Categories Recipes
Time 11m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Stir in peppers. Microwave 1 to 2 min. or until heated through.
- Stir in corn. Microwave 3 to 4 min. or until heated through, stirring after 2 min.
- Add cream cheese spread; stir until melted. Stir in Parmesan.
Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 3 g, Protein 5 g
MICROWAVE SCALLOPED CORN
This recipe earns big points for flavor and ease of preparation. It's the only corn scallop recipe I use anymore.-Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a bowl, beat eggs. Stir in the corn, milk, cracker crumbs, butter, sugar, salt and pepper; mix well. Pour into a greased 1-qt. microwave-safe dish., Cover and microwave at 70% power for 4-6 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with paprika.
Nutrition Facts :
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