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July 24, 2023 - Lionel Nation
12:41
Microwave Corn on the Cob ➡ No Silk, No Shucking, No Hassle, Just Perfect
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I have been wanting to tell you this forever.
And by the way, I don't want to say, you guys, hey guys!
I hate that.
So I'm talking to you, not the guys.
I'm talking to you, an adult.
I want to talk about something, corn.
Now, I'm not going to go to a microwave.
I'm not going to stand in front because People treat you like you're an idiot.
Like you're some kind of a fool.
Like you've got to stand in front of a microwave and put it on a plate.
I'm not going to do that to you.
But here's the thing.
This is the start of the Jersey corn season.
And Jersey corn is just the best.
There is just nothing like it.
I don't like the sweet corn.
I like the bicolored corn.
Call me more.
Inclusive.
Okay, my ESG.
Anyway, I like the bicolor.
Sweet is okay, but in fact, if I can get the plain old yellow, that would be great.
Yellow, yellow.
People will answer the phone.
Yellow.
Anyway, amarillo.
This is maíz, corn.
This is as American as you can get.
Now, here is the deal.
First, have you ever met one of these people?
And I saw one today.
They rip it out.
They're at the store.
They're husking it.
They're pulling it.
They're opening it up.
I said, what are you doing?
And I asked somebody, why are you doing this?
I said, so I don't have to do this at home.
I said, why are you taking the husk off?
What are you doing?
This is the greatest delivery system ever.
And I'm not talking about putting it on grills.
I mean, you can do that too, but I don't have time for that.
Don't take it out of this.
Get them just like this.
No cut, no nothing.
Just like this.
And there is, and you can see this, I'm not the first person to say this, but the most perfect way to cook corn.
Perfect.
I've got to share this with you guys.
It's simple.
Put this in your microwave like this.
I'm not touching it.
I'm not cutting anything.
Nothing.
I'm not opening it up.
It's going to steam inside.
You're going to put this in your microwave.
Four minutes for this.
If you have two ears of corn, guess how many that is.
That's right.
Eight.
See how that works?
Four minutes per corn.
You want to go nine?
Go ahead.
It's a free country.
Four minutes.
Put this in your microwave.
Four minutes.
Let it go around.
Do your thing.
When it gets done, please, you can wait a second.
You don't have to do anything.
But be careful.
Wear something.
It gets hot.
You know that routine.
I've got to say that to you because you'd be surprised how people burn themselves very seriously in kitchens.
So after, I don't know what it is, take it out, put it on the counter, let it cool a little bit, let it cool for how long?
I don't know, a minute?
You'll know after you do this a couple of times, but here's what you do.
It's perfect!
It's perfect.
After four minutes, inside, it's perfect.
Now, how do you get it out?
Do you start peeling this?
No!
No!
Now, follow me on this.
Don't make me get up and have to actually show you.
Let's assume this is completely, this is cooked for four minutes inside your microwave and it's hot.
What do you do?
You put it on the counter.
And you get a knife, a sharp knife, serrated perhaps.
And there's two ends.
There's the skinny end with the mustache and the beard.
This thing, the silk?
No.
This end.
The connected end, the stock end.
This end.
You put it on the counter and you cut it right here.
Right here.
I don't know.
After a couple of times, you'll figure this out.
I like to go...
Right around here.
This length here.
Right about there.
So you get the end of it off.
You want a nice straight cut.
This, you throw it away.
Now at the end of it, you're going to have this part.
Remember, this part is intact.
This part you slice.
And then what do you do?
This is why it's got to be a little cool.
You squeeze from this end.
You squeeze.
And the coin shoots right out.
Sound familiar?
You'll see a lot of similarities.
No silk.
No shucking.
It's perfect.
Am I leaving something out?
To me, this is so obvious, but I watch some of these videos and people are, they explain everything I'm thinking this because people are, I mean, you're pretty smart.
You're following me.
Let's do it again, in case you missed it.
And by the way, kids, Don't do this without mom or dad or some adult there, okay?
Got to get all these warnings out of the way.
Put it in the microwave.
Four minutes on high per ear of corn.
Just start with one.
Four minutes.
You wait.
Beep.
It goes off.
Wait a second.
It's very hot.
You can wait a minute.
Take it out.
Leave it on the counter.
And the reason why you want it to cool down is because you're going to be squeezing.
From this end?
No.
From this end.
Because this end, you're going to cut the end of it off.
Right here.
Right there.
It is so perfect.
It is so great.
It is so wonderful.
It is so...
Corn?
I don't know where you are.
Jersey corn in the summer?
If you're thinking maybe about, you know, I might think about maybe going plant-based.
Wait a minute.
Don't go crazy.
Now, what do you do with this?
This is up to you.
I'm not going to tell you what to do.
You want to put butter on it?
It's a free country.
I wouldn't.
You want to put olive oil?
No.
Salt and pepper?
Whatever you want.
It's up to you.
I love it just plain.
I just like it plain.
Beautifully cooked within the husk.
It's wonderful.
It's glorious.
With the husk.
So don't be one of these people who tears it out of the...
I don't know why they do this.
So have I made myself clear?
Right here.
You cut it straight down.
And then from this end you squeeze and it comes out perfectly.
I know what you're thinking.
You're thinking, I should get up, have Mrs. L take a picture of me.
No.
Get a camera, get in front of the microwave.
No.
I'm not, no.
I mean, you're worth it, but you're not stupid.
I don't have to actually show you how to do this.
But once you get this down, and I'm not the first one to do it.
You can see it elsewhere.
You've not had it quite explained to you like this, but it is so beautiful.
If you need any evidence of a creator, it's corn.
It's beautiful.
There's just corn, not corn oil.
Now, by the way, I haven't mentioned anything about organic corn versus regular corn versus BT corn versus GMO corn.
I haven't gone through that.
It's another topic.
We won't go there yet.
Let's just talk about this.
It's the most wonderful thing.
Now, friends also have said on a grill, I'm sure it's beautiful.
Same thing.
Grill it.
Get it nice and black and charred and toasty.
Same thing.
Cut this end straight down and then squeeze from this.
It's beautiful.
That's it.
This is my first, well, I've done a couple of them.
My first foray into food video things.
I'm going to give you a few things that I like.
Things are very, very simple.
I love simple.
I love sometimes just the smell of things with just nothing on it.
For example, bread.
Just bread.
The smell of bread.
Nothing, no.
Just smell bread.
Everything.
Just smell it before you start putting stuff on it because you eat with your eyes and your nose and your tongue, of course, but your teeth, the texture, the look, the appearance, the synchrony of colors, the cacophony, the mélange, the myriad, the mosaic of gustatory, you know, stuff.
In any event, that's it.
Let me know what you think about this.
Okay, guys?
Let me know what your comments.
By the way, if you have your favorite recipes below, what do you love to do with corn?
The simpler, the better.
You know what also is wonderful?
Beyond wonderful?
Fried corn.
If you are individuals who are prone to like olive oil and frying corn that's just fried, That kind of gets that crisp.
Oh, my God.
You get that Maillard reaction.
Oh, my God.
It's beautiful.
Versatile like you can't believe.
I think I've said enough about this.
Thank you so much.
Thank you for watching.
Again, I'd love to see your comments.
I forgot to ask you to like this channel.
I forgot to ask you to like it and to subscribe to the channel and hit the bell.
But I think you know that by now.
If you think I should do more of these, let me know.
If not, I understand.
You might say, don't do that again.
Don't, don't, don't.
Talk about, you know, the central bank digital currency or something, but stay away from the food stuff.
All right, maybe.
But I got some good stuff, little tips I think that I can provide to you.
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