4 Ways to Remove the Silk from Corn

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Fresh corn is one of the heroes of summertime barbecues. Sure, it’s possible to find shucked corn on the cob year-round in styrofoam containers in the produce aisle, but sweet corn fresh from the farm tastes so much (ahem) sweeter. The only catch are those pesky strands between the husk and the kernels, formally known as the silk. If you don’t remove them before cooking, you’ll end up with a hair-like strand between your teeth. Yuck!

But how to remove the silk from corn? No need to stand over the trash can, obsessively removing individual strands. Here are four easier methods.

How to Remove Silk from Corn

Trick #1: Brush under running water

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Your produce brush is a handy tool for scrubbing corn silk off the cobs. After shucking the corn, gently brush each ear. The silks will come right off.

Trick #2: Use a gloved hand

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If you’re like us and always have disposable gloves on hand for prepping chilies or handling raw chicken, this is a great option. Remove the husks from the corn and rub the cob using a gloved hand. The friction between the glove and the corn kernels will help whisk away the silk. After rubbing, rinse the corn under cold water to remove any small pieces of silk still clinging to it.

Trick #3: Rub with shelf liner

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Shelf liner is amazingly versatile. Use it as intended to keep plates and glassware from shifting around in cupboards, or cut a square for under your cutting board to keep it from sliding as you slice. You can also use it to remove excess silk from corn! Rub a small square against shucked corn and the grippy exterior will attract leftover silk like a magnet.

Trick #4: Boil or microwave whole

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Instead of peeling corn, cook it whole and let the heat do the work for you. Cook the corn in boiling water for 5 to 8 minutes, or  cook it in the microwave on high for 8 minutes. Then, trim off the stem ends of the cob. Be very careful because the corn will be hot! Hold the corn with the cut end down and remove the husk. It will come off clean with almost all the silk strands clinging to the husk instead of the corn kernels. Magic.

So Many Ways to Eat Corn This Summer

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Jalapeno Popper Mexican Street Corn One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado Get Recipe

Easy Grilled Corn with Chipotle-Lime ButterGrilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Taste of Home

German Brat Seafood BoilGrilled bratwurst and onion add a smoky flavor to corn, potatoes and fish for a hearty meal that's always a hit with my family. —Trisha Kruse, Eagle, Idaho

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Taste of Home

Maryland Corn PopsFresh-picked sweet corn is a big thing in Maryland. Here’s my homespun version of Mexican street corn that brings in local bay flavors. —Kristie Schley, Severna Park, Maryland

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Chip-Crusted Grilled CornFor my version of Mexican street corn, I roll the ears in crushed chips. For extra pizazz, try different chip flavors like ranch dressing and jalapeno. —Crystal Schlueter, Northglenn, Colorado

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Grilled Sweet CornSince we have plenty of fresh sweet corn available in our area, we use this recipe often in summer. Parsley, chili powder and cumin accent the corn's just-picked flavor. —Connie Lou Hollister, Lake Odessa, Michigan

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Taste of Home

Slow-Cooker Sriracha CornA restaurant here advertised Sriracha corn on the cob, but I knew I could make my own. The golden ears cooked up a little sweet, a little smoky and a little hot—perfect if you ask my three teenage boys! —Julie Peterson, Crofton, Maryland

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Carolina Crab BoilThis pot is a fun way to feed a crowd for a tailgate. You can serve it two ways: Drain the cooking liquid and pour out the pot on a paper-lined table so folks can dig in, or serve it as a stew in its liquid over hot rice. —Melissa Pelkey Hass, Waleska, Georgia

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Spicy Corn KabobsCorn transforms from so-so kernels to tangy sensation when grilled, dotted with sour cream and cheese and zinged with a splash of lime. —Leah Lenz, Los Angeles, California

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Grilled Spicy Corn on the CobDuring a family picnic, we added jalapenos and hot pepper sauce to our homegrown corn. Now we spice up the ears every chance we get. —Bernadette Walker, Waco, Texas

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Slow-Cooked Corn on the CobI like to eat corn all year long, so I came up with this recipe. It's my favorite side to serve when I make sloppy joes. You can use a butter substitute for a skinny version of this corn. —Teresa Flowers, Sacramento, California

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Frogmore StewThis picnic-style medley of shrimp, smoked kielbasa, corn and spuds is a specialty of South Carolina cuisine. It's commonly dubbed Frogmore stew or Beaufort stew in recognition of the two low country communities that lay claim to its origin. No matter what you call it, this one-pot wonder won't disappoint! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Baked Chili-Lime CornTart lime and spicy chili powder offer vibrant flavor contrasts in this easy baked corn dish. —Lawrence Davis, Saint Louis, Missouri

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Taste of Home

Grilled Corn with DillI like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania

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Corn with Cilantro-Lime ButterI like to use fresh cilantro from my garden in this lime butter I created especially for grilled corn. —Andrea Reynolds, Westlake, Ohio

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Bacon-Wrapped CornAfter one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska

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Herbed Grilled Corn on the CobI'd never had grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia

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Kathy's Herbed CornMy husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio

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Chipotle Lime Corn CobsIn Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese, and served with lime and chili powder. This is my family’s take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California

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CazuelaI learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

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Buttery Horseradish Corn on the CobFor a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California

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Garlic Pepper CornI've loved corn served with this simple seasoning since I was a child. It makes corn on the cob extra special. —Anna Minegar, Zolfo Springs, Florida

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Grilled Street CornMexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas

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Corn on the Cob with Lemon-Pepper ButterRoasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas

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Basil Grilled Corn on the CobCorn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio

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Taste of Home

Cajun Boil on the GrillI came up with these everything-in-one seafood packets for a family reunion, since the recipe can be increased to feed a bunch. The foil steams up inside, so open carefully. —Allison Brooks, Fort Collins, Colorado

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Taste of Home

Spiced Grilled CornThe wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen

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Fiesta Grilled CornWe love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland

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