"It's getting to be that time of year when corn is in abundance, and neighbors bring by ears of corn like it's going out of style," says Ree Drummond. Summer is just that—the time when farm stands and supermarkets (and neighbors, if you're lucky enough to have some like Ree!) are overflowing with ears of corn. Grilled and topped with butter, mixed into summer salads and salsas, or fried into the puffiest corn fritters, the sweet, fresh kernels are one of summer's greatest ingredients. The only problem with corn, though, is freeing those kernels from of all that irritating silk.
Standing over a trash can in the summer heat, plucking each strand, one by one, from a cob of corn—we've all been there. We've also never met someone who found it a particularly enjoyable experience. Just when you think you have a clean cob, here comes another pesky silk! Ree has shucked her fair share of corn over the years. After all, her four-ingredient fresh corn casserole is a staple at her family's 4th of July cookout on the ranch. Fear not: shucking corn isn't rocket science. It may take a little time and patience, but it isn't difficult! Next time you find yourself with a bounty and want to try new corn recipes, try one of the methods below.
Is there an easy way to remove silk from corn on the cob?
The Internet is chock full of tips and tricks for the easiest way to shuck corn. Some swear by using a rubber band to help yank the stubborn silks from each cob and others claim scrubbing each cob with a toothbrush is the secret to easy shucking. We tend to stick to the old-fashioned method of shucking each ear raw. Starting at the tip, simply grab as much of the husk and silk as you can and pull down, continuing until the corn is as clean as possible. Know that when you cook it—whether boiling or grilling the corn—any leftover silks will fall off. Our biggest piece of advice? Shuck it outdoors to avoid the mess!
We've also had success, however, with steaming whole ears before shucking them. Microwaving whole (un-shucked) ears of corn or boiling them creates steam that helps loosen the silks. Microwave the corn for just a few minutes if you plan to cook it again once it's shucked, or for about five minutes to fully steam it. Boiling the corn to doneness takes about five minutes. With both of these methods, the corn practically falls out of the husk!
Do you shuck corn before or after cooking?
Traditionally, before! Many recipes call for ears of corn that have already been shucked. But for recipes like grilled corn, you can grill it with the shuck on or off. Try shucking it almost completely, leaving just the few layers closest to the cob still attached. This allows the corn to stay moist while also getting beautiful char marks on some kernels. Of course, as we already mentioned, you can also cook corn by microwaving or boiling whole, un-shucked ears, if you want. And if you have more corn than you eat? Freeze corn on the cob for later!
