Steps

1. Peel back the husk of the corn on the cob until the kernels are just barely visible.
   🕒 01:00
2. Tightly wrap the peeled corn on the cob in plastic wrap. (This is the key!) Leaving some husk acts as a cover during microwave heating, preventing the part touching the plate from becoming tough and ensuring gentle cooking. The plastic wrap further seals in steam for even cooking.
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3. Microwave the plastic-wrapped corn on the cob at 600W. Microwave for 4 minutes if at room temperature, or 5 minutes if refrigerated.
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4. After microwaving, let it sit in the microwave for the same amount of time as the heating duration (e.g., 5 minutes) to finish cooking with residual heat. (This is the key!) Avoiding continuous heating and letting it cook slowly with residual heat prevents dryness and results in plump, juicy corn.
   🕒 02:45
5. Prepare a 1% saltwater solution. Add 500ml of water and 1 tsp of salt to a bowl and stir gently until the salt dissolves. (This is the key!) This saltwater is the secret to maximizing the corn's sweetness and maintaining its deliciousness over time.
   🕒 03:14
6. Remove the corn on the cob that has been microwaved and allowed to rest. Cut off the base, leaving about the length of your pinky nail, making a straight cut. Be very careful as it's hot; use a cloth to hold it.
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7. Hold the tip of the corn and pull the husk downwards, sliding it off smoothly.
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8. Place the peeled corn on the cob into a resealable bag and pour in the prepared 1% saltwater.
   🕒 05:41
9. Seal the resealable bag, removing as much air as possible, ensuring the corn on the cob is fully submerged in the saltwater.
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10. Refrigerate the corn on the cob in the saltwater. Letting it sit for 2-3 hours or overnight will further enhance its flavor.
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11. Before serving, thoroughly pat dry the surface of the corn from the saltwater using a paper towel. (This is the key!) Wiping off excess moisture prevents a diluted taste and makes it safer to pack in lunchboxes as it's less likely to spoil.
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12. For longer storage, cut the corn on the cob into pieces, place them in a container, and add enough 1% saltwater to cover the corn. It can be stored this way for 2-3 days.
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13. If you prefer to eat it warm, toast or grill it in a toaster or grill. The corn is already seasoned, but a light brush of soy sauce can add extra deliciousness to your preference.
    🕒 08:25