Microwave Corn In Butter Sauce Recipes

Steps:

• Add corn to large sauce pan along with all ingredients except water and cornstarch.
• Stir corn mixture over medium heat until butter is melted.
• Combine water and cornstarch and stir until cornstarch is disolved.
• Slowly add water to corn in sauce pan, stirring constantly.
• Reduce heat to simmer and stir until sauce thickens.
• Let simmer, stirring occasionally, until corn is tender, about 10 minutes.

Steps:

• Wet a paper towel, and wring out. Wrap the ear of corn in the moist towel, and place on a dinner plate. Cook in the microwave for 5 minutes. Carefully remove paper towel, and enjoy!

Steps:

• instructions for shuck-on cookingPull off the silks at the top of the cob if they are soggy or falling off Cook on full power for four minutes, or four and half minutes for two or three ears, and five for four ears, rotating halfway through Carefully remove the cobs with kitchen tongs or a thick hot pad that to protect you from any hot moisture released by the corn Using a large kitchen knife, cut through the ear at its thickest point, cutting through the kernels, not just the stem to ensure it will slip off Wrap the corn in a towel and squeeze the corn out of the hole made when you cut off the stump. Just three or four squeezes should do the trick Remove any final silks and serve with butter and salt and pepper instructions for cooking shucked cornShuck the corn Wrap corn cob in a wet, not damp, paper towel Cook in microwave on full power for four minutes for one, four and half minutes for two or three, and five minutes with a rotation halfway through cooking. Remove from microwave carefully with either tongs or thick hot pad Carefully unwarp each cob, and serve with butter and salt and pepper

Steps:

• In a glass bowl (large enough to hold your corn), melt butter in microwave using 20 second intervals and stirring in between.
• When melted, stir in honey, mustard and pepper until smooth.
• Add minced onion, parsley and corn; stir to combine.
• Cook (covered) in microwave on high for 2 minutes, remove and stir. Continue to cook at 1 minute intervals (removing to stir in between) until corn is hot and ready to serve. Mine usually takes 4 minutes total.

Steps:

• 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.
• Serve.

Steps:

• Shuck fresh corn. Wrap each ear in wax paper.
• Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy. I like to top mine with salt and butter, the magazine suggested a sprinkle of Parmesan cheese and lime juice.
• To keep them warm awhile, leave wrapped and cover with a kitchen towel :-).