Making popcorn with the corncob in your share is as easy as making microwave popcorn. We distribute corncobs in October. Store them in a paper bag until December, at which point they will be sufficiently cured.

To pop a corncob:
Place one corncob in a paper bag (the lunch-size brown bags are perfect)
Fold the top over a couple of times to seal the bag
Put the bag in the microwave with the folded end facing down.
Use the “popcorn” setting on your microwave to pop the popcorn. Stop the microwave when the popping slows, as you would for packaged popcorn. It takes only a second or two to go from perfectly popped to burned.
Pour into a bowl and top with melted butter, salt, spices. If popped kernels are stuck to the cob you can pick them off.

All the kernels may not pop. You may have some luck letting the cob cool, rubbing the unpopped kernels off the cob, and repopping them in the paper bag. This is more trouble than it’s worth, in my opinion.  But if you try, stand in front of the microwave ready to stop it the second the popping slows down.