This proves something that I’ve known for years: no matter how great a kitchen technique is, unless you use it regularly, you’ll forget about it. This technique for making corn on the cob works perfectly, and I hope you give it a try soon.
Heat corn in the microwave until cooked through and tender, about 3 1/2 minutes.
Hold the tapered end of the corn with a towel over a cutting board. Cut the bottom 1-inch off of the thick end of the cob. Squeeze tapered end of corn cob out of husk and silk.
Spread butter over corn and season with salt.
Per Serving: 113 calories; protein 2.9g; carbohydrates 17.1g; fat 5.1g; cholesterol 10.8mg; sodium 42.3mg.