Perfect Microwave Corn Cob (Printer-friendly)

Sweet, juicy corn on the cob cooked quickly in the microwave for tender kernels bursting with flavor.

# Required Ingredients:

→ Produce

01 - 2 ears fresh corn in husks

→ Optional Toppings

02 - 2 teaspoons butter
03 - Salt to taste
04 - Freshly ground black pepper to taste

# How-To Steps:

01 - Leave the corn in the husk. If already husked, wrap each ear in a damp paper towel.
02 - Place corn directly on the microwave turntable.
03 - Microwave on high for 4 to 5 minutes for 2 ears. For 1 ear use 3 minutes, adding 1 to 2 minutes per additional ear as needed.
04 - Carefully remove corn from microwave using oven mitts as it will be extremely hot.
05 - Allow corn to cool for 1 to 2 minutes.
06 - If cooked in husk, cut off stem end and squeeze corn out leaving silk behind. Peel away any remaining silk.
07 - Serve hot topped with butter, salt, and pepper as desired.

# Expert Suggestions:

01 -
  • It's genuinely faster than boiling water, and your kitchen stays cool—a game-changer on hot days.
  • The corn stays juicier because the husk locks in all the steam and natural moisture.
  • No special equipment needed beyond what you already have, which means fewer dishes to wash afterward.
02 -
  • If you try to rush and skip the cooling minute, you'll burn your fingers and regret it—the husk holds heat like a thermal blanket.
  • Older microwaves under 1000 watts need extra time, and that's not a failure on your part; just add 1 to 2 minutes and check for tenderness.
03 -
  • If you're cooking for a crowd, prep all your ears with their paper towels ready and microwave them in quick succession—it feels like an assembly line in the best way.
  • Store leftover cooked corn in the fridge for up to three days and reheat gently in the microwave for 90 seconds with a damp paper towel to restore moisture.
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