Simply microwave the corn for four minutes, then remove the husk and enjoy. My microwave is at 1000 watts, which is on the higher end for power ranges, so if yours is lower, you may need to cook ...

If you’re cooking corn on the cob in the husk, increase the microwave time to 4 minutes (instead of 3), and if you’re cooking corn on the cob without the husk, microwave for 6 (instead of 3).

3. Place the bag into the microwave on top of a paper towel, cook for four minutes on high, let stand in the microwave for five minutes before moving on. 4.

Just a little bit of poblano takes the corn and Gruyere cheese to different realm. The individual souffles will puff up in the oven and deflate a bit once served, but stay fairly firm.