You don’t shuck ’em. You don’t wet ’em. You simply put no more than 4 ears at a time of fresh corn in a microwave on high, and cook ’em until they’re tender, but with a little bite. Fine Cooking says it takes about four minutes. Pull the husks and silks down part-way to check if they’re done to your liking. As they cool a bit, remove the outsides and dig in.
