You’ve got yourself some corn, and you wanna prepare something as quickly as possible.
Maybe buttered corn? Something in a salad? Or have it with peas and chicken?
All of them sound great. But corn isn’t prepped so easily.
You’ve got to shuck it first, which takes a few minutes – minutes that can feel pretty long when you could be feasting on it already.
Still, no reward came without hard work. Plus, I doubt you plan to eat it with the sleeve still on it.
And if you’re going to shuck the corn, you may as well do as good a job as possible.
Clean and efficient is the way to go, and it should streamline the process enough that you won’t have to wait as long.
For anyone who finds themselves in the kitchen a lot, knowing how to shuck, shear, chop, and everything else involving a kitchen knife is a fundamental skill. Something you can’t skimp out on.
From gutting a fish to dicing onions, you want to build up that muscle memory and dexterity with a knife.
And for shucking corn specifically, we have you covered with this nice tutorial here from Martin Craig.
No more silk threads getting between you and those juicy kernels. Martin knows what he’s doing – he’s shucked many a corn ear in his life.
You can’t just rush ahead and start shucking the raw corn, though. These ears of corn need to be warmed up – both figuratively and literally.
Pop them in the microwave, and set the timer for 8 minutes. No more, no less.
This will make sure Martin’s husk-shucking hack works as smoothly as possible.
When the 8 minutes are up, which should be easy to tell with any modern microwave, put on some mittens and take the corn out.
Create a nice, clean, vertical cut at the husk. That should start things off nicely.
Make sure to keep your oven mitts on. That corn is still hot, especially the husks!
We’re not going to be peeling the husk off of this ear, no sir. Watch what Martin does next.
Martin grabs the whole husk by the middle, and gives it a good shake to make the ear slide out of the husk.
It comes clean out, like removing your pajamas from your legs.
He just took what’s normally a painstaking process and made it look as easy as opening a can.
So you mean to tell me, we could have been eating corn without getting the knots in our teeth all this time?
In case you need to see that again, Martin happily provides the second demonstration.
Cut the husk at the base, inspect to make sure you did it right, then give it a few shakes until the ear comes sliding out. And there you go.
Now you’re free to do whatever you want with it. Fancy some butter and salt on it?
Watch Martin’s live demonstration on shucking corn below. If this article was to your liking, please give it a share as well!
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