The Simple Trick for Mess-Free Corn Shucking (It's a Game-Changer)

While I can’t get enough of sweet corn in the summer, I don’t love the process of shucking it. It’s an undeniably messy job, and unless you do it outside, the errant corn tassels always seem to get everywhere (not to mention, it’s nearly impossible to remove every last one from in between the kernels). It’s one of those minor annoyances I used to put up with for the trade-off of corn on the cob. What changed? I learned the best trick for mess-free freshly shucked corn.

The Secret Hack for Mess-Free Corn Shucking

Whenever cookbook author and recipe developer Julia Turshen posts a cooking tip or trick, I listen: She is always full of clever, time-saving ideas. And the latest, shared on her Instagram, is a real knockout. In the video, Turshen demonstrates how to shuck corn using only a microwave and a knife. She uses the caption to further explain the deets (and credit where she learned the tip, from Hudson Valley-based Adams Fairacre Farms ). Here’s how to do it.

First, microwave your desired amount of corn, husks and silk and all. Julia suggests doing three ears at a time for six minutes. Later, she updated the post to note that many commenters have had luck with a shorter length of time; most in the two-to-three minute range.

Once the corn has been microwaved, carefully place it on a cutting board and cut off a small portion of the stem end (i.e.: the “handle”). Discard that, and hold the other end (the silk) with a towel to protect your hands from the hot cob. Push the corn upwards, and it will easily slip out of the husk. All that pesky, sticky silk? That stays in the husk, and you’re left with a clean ear of corn, ready to grill, boil, or sauté on the stovetop.

Judging from the comments on the video, many folks already knew about this trick. “I learned it a few years ago and have been spreading the good word to all who will listen,” said one commenter. Some had helpful hints, like the commenter who noted, “My aunt told me about it years ago. I do 6-8 mins for 2 ears depending on size of corn. It cannot be stated too much how hot the ears are when finished cooking! But oh how cool the kitchen is without a pot of boiling water!”

Not only does this easy technique keep away the mess, but leaving the cobs in their husks creates a wrapper that perfectly steams the corn, making it sweet and juicy, without any dried-out kernels. And note this time-to-ears guideline: two ears of corn will take six minutes in the microwave, three ears take eight minutes, and four ears takes 10 minutes. 

In Turshen's video, her corn looks bright and vibrantly-colored, a sign of being cooked. If you want to just husk the corn and use another method to cook it, err on the side of less time in the microwave. Just don’t forget the butter, salt, and (for bonus points) cotija cheese.