The magic of squeeze corn

Have you ever seen something on the internet and been like, “Nah man. There’s no way that works.” Something like the stay-at-home mom making $5,000 a week by sitting on her couch. Or the “one simple trick”that will end wrinkles. Or most Pinterest craft projects.

Enter squeeze corn.

It’s something that came into my world on Easter, courtesy of my Aunt Debbie. She was standing at the microwave, whisking ears of corn in and out in four-minute increments. This was vaguely confusing.

I am not a microwave person. I like leftovers cold and have a habit of melting butter in a small bowl in the preheating oven. I have one, since I have a nasty habit of forgetting to get meat out of the freezer to thaw until it is far too late to let it defrost in the refrigerator, but its largest function is as a glorified fruit stand.

So, I asked what she was doing. She told me that she’d seen this video for what seemed like the easiest method for making corn ever. A few taps on her iPhone later, and I was watching this:

A few seconds later, I watched her lop the end off an ear of corn and pop out a perfectly cooked, silk-free cob, just like magic.

This I filed away for later. But it wasn’t squeeze corn. No. For squeeze corn you need the Hoovers.

A few weeks ago, Mom, Mrs. Hoover and I were standing in the kitchen at the lake making dinner. Mom was all set to perform the magic of microwave corn, but, like me so many months ago, Mrs. Hoover was skeptical. Mom explained the method and then I jumped in.

“It’s like squeeze corn!” I said.

“Squeeze corn. I love it!” said Mrs. Hoover.

The name stuck.


Squeeze Corn
I feel a little weird writing this up as a recipe since it’s more a method than anything. 

However many ears of corn you want

Microwave each ear of corn on high for 3.5 to 4 minutes, depending on your machine. You can do multiple ears at once if you want to. Once it’s done, grab the corn with a towel or pot holder (because it is SCREAMING hot), and cut off the fat end, where it was connected to the stalk.

Using the towel or pot holder (did I mention that the corn is HOT?), squeeze the tapered end like a tube of toothpaste, pushing the corn out the cut end. If all has gone well, it should pop out perfectly cooked and completely silk free.

Just like magic.