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I rarely manage to post Easter recipes before Easter or Mother’s Day posts before Mother’s Day.  I am just not as organized as I pretend to be.  I am patting myself on the back that I managed this recipe right before the Fourth of July!  This is an extra simple way to fix delicious ears of corn and you won’t steam off all of your make up or hair styling products while cooking them, too!In the latest edition of Prevention magazine, there was a little snippet of corn news that said boiling ears of corn was a big nutrient no-no.  I cannot tell you how many times I have lugged out my biggest stock pot, filled it with water (+a dash of sugar) and waited forever for it to boil….all for 3 minutes of boiling time for the corn.  I rarely grill corn, though I love the flavor of the charred corn.  Tell me to use the microwave, however, and I am all over it.

I microwave everything from winter squash to potatoes, so it isn’t very hard to microwave corn.  Leave them unshucked if they are fresh.  I buy them in bulk when they reach 4/$1, peel them and freeze them individually in plastic wrap.  They can go straight into the microwave from the freezer that way.  You can put a bunch of them in a glass pan to cook them.  Rotate the top ears to the bottom part way through the cooking time to ensure every one is cooked evenly.  If they are starting out frozen, feel for the cooler ones and swap them around with those that feel warmer.I received a box of Ariosto herb/salt  blends a few weeks ago and decided to use them on them on this corn.  Any seasoning salt variety will do.  I used to love Johnny’s Seasoning Salt, but they are not gluten free, so I don’t use them anymore.