Before you eat that freshly picked ear of corn, you need to know how to get that hairy green layer off. It may seem easy if you only have a few ears to deal with, but when you've got a mountain of corn waiting to be husked (sometimes called shucked), streamlining your technique can save hours.
Step 1
Put a garbage can by your side to catch the husks, also known as shucks. Husking corn gets messy. If you have a lot of corn, it might be more convenient to spread out a blanket and make a large pile of husks. When you're done, you can pick up the corners of the blanket and gather the husks at once.
Step 2
Hold the ear of corn firmly with your left (for right handed huskers) hand about mid-cob.
Step 3
Grab the husks at the top of the ear where you see silks (the brown, hairlike things) sticking out. The husks are arranged around the ear in layers, and are formed with several leaf-like parts, so you will want to grab only as much as can easily be stripped away at one time.
Step 4
Pull the husks down the cob with your right hand, stripping them away from the ear of corn all the way to the base of the ear, then rip them free, and toss them into your pile. Consider composting the husks, making a corn husk doll, or making tamales.
Step 5
Cut off any of the top of the cob that doesn't have filled out kernels, and cut any remaining part of the cornstalk off the bottom with a sharp knife. You may be able to snap off the top of the cob with your hand as you're pulling the shucks down as well.
Step 6
Rinse thoroughly. The pressure from the water can help remove remaining silk.
Step 7
Put all the clean corn in a container after husking.
Tips
- Try to get off the hair and green leaf at the same time to save you time. If you grip the husks at the top with the silks, much of the silks will usually pull free during this step.
Husking dried field corn for seed, grinding into meal, or feeding wildlife does not require removing the silks. - Slicing the shucks down one side with a knife may make pulling them off easier.
- If you plan to roast the corn, leave a single layer of the husk on (you should be able to see the kernels through the husk). A single layer protects the corn but lets in some smokiness. If you don't like the char on your grilled corn, leave more layers of husk on the cob.
- To microwave corn, cut the brown silk off. Peel back about one inch of the husk. Do not remove the green husk. Run cold water into the corn. Place the corn in the microwave for 3 to 5 minutes per cob, then let it stand for about 5 minutes. The corn will be hot. Using a clean kitchen towel so you don't get burned, peel the husk off the corn. Most of the silk will come off when you remove the husk. Serve with butter, salt, and pepper.
- Steam corn by standing it up in a tall stock pot with an inch or so of water at the bottom.
- Cook corn as soon as you can after picking it. The sooner it is cooked, the sweeter it will be. Conversely, the longer it sits after picking, the starchier it will be.
Warnings
You may encounter corn earworms, weevils, or other pests while husking corn. While they look unpleasant, there is no need to discard the ear. Just cut away the damaged portion.
Things You'll Need
- Sharp knife
- Container for the waste
