With Sydney away in California, my daughter helped me out with this week’s 3 Cool Things.
1. Corn on the cob in the microwave
I came across this trick last week and wanted to try if for myself. The beauty of corn on the cob in the microwave is that it’s quick, you don’t have to husk the corn, and when it’s done, the corn slips out of the husk (well, almost) without any silk.
Depending on the size of your microwave, you can either cook the corn completely whole, or just cut about 2″ – 3″ off the end. If you leave the corn whole, you’ll have to cut that end off after it’s cooked.
Cook the corn on high for 4 minutes per cob.
It will be piping hot when it comes out of the microwave, so you’ll need to use an oven mitt or tea towel when you handle it. Holding the silky end, push the cob out. If it’s a little tricky, just use a fork to slide it out.
It worked – no husk, no silk and perfectly cooked!
2. Lime-infused butter for corn on the cob
The perfect companion for that corn on the cob is lime-infused butter. A lot of recipes called for garlic, some for cayenne pepper and/or cilantro. I just used butter, Maldon sea salt (best salt in the world), lime juice, lime zest and a bit of ground pepper.
The proportions I used were:
1/4 cup of butter
Juice and zest from 1 lime
1/4 tsp of salt
A hint of ground pepper
Leave the butter out until it’s soft (room temperature) and then just mix in the lime juice, zest, salt and pepper.
3. Leftover lime-infused butter
I had left-over lime butter so the next night I used to sauté the fixin’s to go in my kale salad. It was perfect – subtle, but very tasty. I also used it to top the barbecued roast potatoes. So don’t be afraid to make extra lime butter because you’ll find lots of other uses for it.