Prep 10 mins
Cook 15 mins
I found this in a Food Ideas magazine, and clipped it out for keeping. I have only just got around to making it and this is now my favourite way to cook corn. The family loved it and the mustard and honey is just delicous! I have also made corn and instead of microwave I put it on the B.B.Q. also very very nice!
- 4 corn cobs, husks on
- 60 g butter, softened
- 1 tablespoon honey
- 3 teaspoons Dijon mustard
- 2 tablespoons flat leaf parsley, chopped
- Peel back corn husks and remove silks. Re-tie corn husks with un-waxed string. Soak corn in a bowl of cold water for 5 minutes. Remove. Shake off any excess water.
- Place corn, on a microwave-safe plate. Microwave on HIGH (100%) for 5 minutes. Turn corn over and microwave on HIGH (100%) for a further 5 minutes. Stand for 5 minutes.
- Using a wooden spoon, beat butter, honey, mustard, parsley and salt and pepper together until combined. Carefully remove husks from corn.
- Cut corn in half (I leave mine whole). Place in a bowl. Add butter mixture and turn to coat.
This was delicious. We usually use the new Lawry's garlic salt for seasoning, and this was a real treat. There is no need, however, to go through so many steps with the corn unless yours is all dried out. Actually if it is all dried out, don't buy it. We do not remove silks, re-tie, or soak in water. Corn is stored in crushed ice in the stores so it has plenty of moisture. Trim the stem and trim the loose silks at the end of the cob so the corn will fit on a microwave safe plate, cover with a lid. Don't open the husk at all. Microwave 5 min on one side, 3 min on the other for two ears, 4 min for three ears, 5 min for four ears. This is what we do at 5400 feet, possibly a little less for you if your altitude is lower. Using a hot pad in one hand because the ear will be VERY hot, cut the bottom of the cob off, right through the husks and cob. You need to catch at least one row of kernals - Now squeeze the ear from the top of the ear and keep squeezing while pressing down and the ear of corn will fall right out of the husk. If it is jammed, you probably have a husk still attached at the bottom, so slice off one more row of kernals. All of the silks will stay inside the husk and the corn will be moist and cooked perfectly.
What a wonderful and unique flavor this corn had. I loved the hint of mustard and honey. I thought I had fresh parsley, but was completely out. I decided to try it with a little freshly chopped chives. The flavors were different but still very tasty. I also sprinkled a little salt and pepper on the corn. I think I still prefer the stovetop method of cooking ears of corn, but I will definitely use the honey muster butter again. Next time I will make it with the parsley. Thanks for sharing another great recipe. Made for Make My Recipe (Edition 14) Tag Game.
A nice change of pace. Liked the mustard under tones. We had very sweet corn and with the honey mustard this really was a sweet side. Cut the cook time to 8 minutes and could have cut to 6 minutes. Thanks for the post.