Microwave Corn on Cob (Print Version)

Easy, flavorful corn on the cob cooked quickly for a tender, juicy side with optional toppings.

# What You Need:

→ 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 Make:

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

# Expert Advice:

01 -
  • Corn is ready in five minutes flat, no pot of boiling water required.
  • The husk keeps everything tender and juicy while the microwave does the heavy lifting.
  • Perfect for when you're feeding yourself on a weeknight or surprising guests with fresh corn without the fuss.
02 -
  • Undercooked corn tastes starchy and sad, so don't rush the microwave time even if you're in a hurry.
  • Microwaves vary wildly in power, so the first time you make this, check at three and a half minutes to understand your machine's rhythm.
03 -
  • The husk protects the corn from drying out, so don't skip it even if you think it seems unnecessary.
  • If you're cooking for someone with a dairy allergy, olive oil drizzled on warm corn is just as delicious and somehow feels more luxurious.
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