Sweet corn stands on back highways are the epitome of summertime in Wisconsin. Ears and ears stuffed in a brown paper bag for $6. You’d be silly not to get some, cook, and freeze it for January when the mere thought of wearing shorts gives ya chills.

Woodman’s has three-for-$1 right now, so we’ve been enjoying the treat each Sunday night with chicken on the grill.

Put all three ears (why are they called ‘ears‘ anyway?) in the microwave and set it for six minutes. When it beeps, grab the ears with a hot pad and lay on a cutting board with the business end ready to cut.

The “business end” is opposite the strands at the top.

More about those strands, or “hairs”: there’s one strand for every kernel on the cob, so that’s a bit of an indication of how many healthy kernels there are, hiding in there.

After you slice the end off, grab the other end (with a hot pad), and slowly squeeze the ear out of the husk.

Squeeeeeeeze.
Keep on keepin’ on!

Pushing the cob out keeps the hairs from sticking around, which makes it so much easier to eat.

Mostly strand-free.

Butter and salt (if you’re like the fella), plate. Crunch.