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"I never go to all the trouble of removing the silks before microwaving in the husks.
Here's what I do:
1. Cut off the stalk about an inch below the bottom of the cob.
2. Remove all husks whose bases were cut off (when you do this you will see what I mean).
3. At the other end of the ear, cut the end off square across, so that you just barely cut off the tip of the cob and all the husk and silk flush. (again, easier to see when you do it.)
4. Microwave per your manual -- mine is 800 watts and I do 4-5 minutes per ear, depending on size.
5. When corn is done, hold with a pot holder in one hand, and, with another pot holder, grab the husks and silks on one side at the tip of the ear and pull off (it tears off the stalk easier if you pull it at an angle when you get to the bottom). Repeat until all the husk and silk are off -- any few bits of silk can easily be picked off.
6. Cut off the stump of the stalk even with the bottom of the cob.
7. Add holders and seasoning of choice and chow down!
Husking will take a bit of practice to perfect -- I can now do it in two passes per ear. Usually about 99-100% of the silks come off with the husks and any that remain are actually much easier to remove after cooking than when fresh."