Save time preparing your corn on the cobs by microwaving your corn husk. It's a kitchen hack you'll wish you knew sooner.
How to Shuck Corn, 2 Ways
Updated on Oct. 07, 2024
It’s sweet corn season. You’ve mastered the art of picking out the perfect cobs from the produce section or farmers market. Now, it’s just about time to cook that corn. But first, you have to take the cobs out of the husks.
There are two easy ways to go about it. We’ll break down each one from shucking a corn by hand to doing your corn husking in the microwave. Now you can spend less time de-husking and getting tangled in corn silk and more time tucking into that sweet corn.
Editors Tip: There’s nothing like enjoying fresh corn on the cob in summer. However, fresh corn stored in the fridge will only last for one to two days—to keep your corn fresh, check here how to freeze corn so your harvest (or purchase from the farmer’s market) will last long after peak season.
How to Shuck Corn by Hand
The fresher, the better when it comes to corn. And we’re not just talking about eating it. Fresh sweet corn is easier to shuck, too!
Grab the leaves and pull down so you can see the first several rows of lovely plump kernels. Steady the cob in one hand. Take the silk tassel and leaves in your other hand and give them a firm pull down to the base. Repeat in sections until the silk and husk are pulled back and the kernels are fully revealed in all their glory. Then, simply pull the leaves and silk off the base of the cob. Some silk might still cling to the ear. Pull it off (we like this hack for de-silking), and you’re ready to go steam, boil, grill or pickle your corn.
You don’t need to do it one leaf at a time—yanking down the leaves in larger sections will make the whole process a lot faster. If you’re not one to shuck corn by hand, you can always learn how to cut corn off the cob.
How to Shuck Corn in the Microwave
If you’re not big on shucking corn by hand or need to get the job done fast, it’s time to turn to your trusty microwave. The process is virtually effortless.
Directions
Step 1: Cut the corn
First, cut off the bottom of the corn cob, where the stalk meets the first row of kernels.
Step 2: Heat the corn in the microwave
Place the corn on a microwave-safe plate and zap the ears for about 30 to 60 seconds on high heat.
Step 3: Give it a good ol’ shake
Once the time’s up, remove the plate (watch your hands!) then hold the corn by its uncut end. Give it a firm shake and the cob should slide out, leaving the husk and silk behind.
Bonus: You can also use your ‘wave to steam corn on the cob.
Now that your corn is shucked, it’s time to get cooking. Take a look at our best-ever fresh corn recipes for some major inspo!
Shrimp and Corn SaladPesto shrimp and corn salad is the perfect summer meal! Shrimp skewers cook in minutes on the grill and are served with a fresh salad of sweet corn, cherry tomatoes and avocado drizzled with a homemade basil pesto.
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
Corn QuesadillaCorn quesadillas are a surefire hit on their own, and they pair well with a variety of Mexican-themed dishes. We call that a win!
Tomato and Corn Cheesy Pastry BitesLocal veggies and herbs have a magical knack for inspiring me to cook. After my CSA box arrived, I used the fresh ingredients to create this adorable appetizer. —Kristen Heigl, Staten Island, New York
Grilled Chicken and Mango SkewersThe inspiration for this recipe came from the charbroiled chicken skewers I used to enjoy while strolling along Calle Ocho in Miami on Sunday afternoons. Feel free to garnish them with sesame seeds or spritz them with fresh lime juice. —Wolfgang Hanau, West Palm Beach, Florida
Ricotta, Tomato & Corn PastaI love to make healthy meals with produce from my latest farmers market trip. This pasta takes just 30 minutes from pantry to dinner table. You can easily make it a meat entree by adding cooked, shredded chicken. —Jerilyn Korver, Bellflower, California
Buttery-Onion Corn on the CobMy mother has been making this oven-roasted corn on the cob recipe for years. Every time I make it for company they rave and can't believe how easy it is! —Lisa Denson, Decatur, Alabama
Tomato-Herb Grilled TilapiaThis super tilapia with ginger and lemon takes dinner over the top with minimal prep. Grilling the fish in foil is about as easy as it gets. —Trisha Kruse, Eagle, Idaho
Jalapeno Popper Mexican Street CornOne 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
Fresh Corn and Tomato FettuccineThis recipe combines delicious whole wheat pasta with fresh garden produce. It's tossed with heart-healthy olive oil, and a sprinkling of feta cheese gives it bite. —Angela Spengler, Tampa, Florida
Editors Tip: There’s nothing like enjoying fresh corn on the cob in summer. However, fresh corn stored in the fridge will only last for one to two days—to keep your corn fresh, check here how to freeze corn so your harvest (or purchase from the farmer's market) will last long after peak season.
Cornbread SaladCraving a taste of summer? Whip up this classic southern cornbread salad! Layers of sweet cornbread, creamy dressing, and fresh veggies take sweet and savory to a whole new level.
Fresh from the Garden WrapsWe moved into a house with a garden that needed tending. Using the herbs we found, we made these fresh-tastic wraps for our first dinner there. —Chris Bugher, Asheville, North Carolina
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
Baked Sweet Corn CroquettesThese delicious corn croquettes are baked like muffins instead of fried. They can be served with butter, but my family prefers salsa as an accompaniment. —Karen Kuebler, Dallas, Texas
Summertime Tomato SaladMy crazy good salad has cherry tomatoes, squash and blueberries together in one bowl. Then I layer on the flavor with fresh corn, red onion and mint. —Thomas Faglon, Somerset, New Jersey
Grilled Corn in the HuskIf you're new to grilled corn in the husk, season the ears with butter, Parmesan cheese and parsley. It's especially good! Be sure to give the corn a long soak before putting it on the grill. Hot off the grate, the kernels are moist and tender with a wonderful, sweet flavor. —Nancy Zimmerman, Cape May Court House, New Jersey
Grilled Corn MedleyWho knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
Zucchini & Sweet Corn SouffleAs novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
Summer Orzo SaladI’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Summer Garden Fish TacosI like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Elote CornElote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chorizo Burrito BowlsI'm always on the hunt for fast and filling meals. Chicken sausage makes an awesome one-dish dinner by itself or served with brown rice in a burrito. —Elisabeth Larsen, Pleasant Grove, Utah
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
Grilled Southwestern Potato SaladThis salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona
Jalapeno CornbreadWhip up our spicy jalapeño cornbread with ease, blending the sweetness of fresh corn with the savory sharpness of cheddar and a spicy jalapeño kick for a delectably balanced treat.
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
Grilled Tomato with Fresh CornGrilling the tomatoes and corn makes this side dish feel special and it's so simple to do. I like to serve it with French bread, but it's "killer" dished up on its own. —Roxanne Chan, Albany, California
Shrimp & Corn Stir-FryI make this seafood stir-fry at summer’s end when my garden is producing plenty of tomatoes, squash, garlic and corn. For a quick supper, we serve it over rice. —Lindsay Honn, Huntingdon, Pennsylvania
Freezer Sweet CornPeople ask me how to freeze corn on the cob because my frozen corn tastes as good as fresh! This way it stays crisp-tender and now I can have "fresh" corn any time of the year. —Judy Oudekerk, St. Michael, Minnesota
Corn Fritter Waffles with Spicy Maple SyrupMy family used to vacation at a resort in Vermont that served corn fritters with maple syrup. Now when I serve these waffles for breakfast or supper, I'm transported back to those simple days of childhood. —Jennifer Beckman, Falls Church, Virginia
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
Sweet Corn and Potato GratinThis tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Zippy Chicken and Corn ChowderGently spiced corn chowder is always a good option for kids, but feel free to rev up yours with hot pepper sauce. This chowder’s a lifesaver on busy weeknights. —Andrea Early, Harrisonburg, Virginia
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
Layered Grilled Corn SaladThis has been a go-to dish for me throughout the years. It's great as a side or can be served for a light lunch in lettuce cups, with warm crusty bread. —Angela Smith, Bluffton, South Carolina
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
Farmer's Market Corn SaladI love fresh corn on the cob, especially grilled, so I am always looking for innovative ways to serve it. This recipe takes the corn right off the cob and combines it with fresh basil. —Haras Cindie, Jupiter, Florida
Sauteed Corn with CheddarMy husband only likes this kind of corn, so I make this about once a week. Plus, it's so easy that anyone can make this in a jiffy! —Sarah Cope, Dundee, New York
Fresh Spinach Tamale PieI got this recipe from my mother, who loved quick and easy meals for dinner. I made a few variations by adding spinach, bell peppers and fresh corn. The changes were well worth it––my family and friends love this dish!—Nancy Heishman, Las Vegas, Nevada
Smoky Grilled Corn on the CobWe love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan
Fresh Corn FettuccineI really love corn so it wasn't much of a leap to figure out that with the help of a food processor, I could turn fresh corn kernels into an end-of-the-season sweet sauce that's ideal over pasta. —Lily Julow, Lawrenceville, Georgia
Grilled Corn Hummus TostadasThis recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go together well. —Lauren McAnelly, Des Moines, Iowa
Mexican Street Corn BakeMexican street corn casserole is easy to make and bursting with fresh flavor and spicy notes.
Garlic Corn on the CobIt makes the flavor of the corn really pop!
