Microwave Sweet Corn Cob (Printer version)

Tender, flavorful corn on the cob made quickly using the microwave for an easy side or snack.

# What You'll 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

# Directions:

01 - Leave the corn in the husk. If 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, adding 1 to 2 minutes per 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 before handling.
06 - If cooked in the husk, cut off the stem end and squeeze the corn out, leaving the silk behind. Peel away any remaining silk.
07 - Serve hot, topped with butter, salt, and pepper as desired.

# Expert Advice:

01 -
  • It's genuinely faster than boiling water, and the corn tastes just as good, if not better.
  • No pots to scrub, no waiting for a rolling boil, just corn done right while you set the table.
  • The husk becomes your built-in steamer, locking in sweetness and moisture that would escape otherwise.
02 -
  • Don't skip the husk if you have it, because peeling afterward might seem annoying, but the protection it provides during cooking is worth every second.
  • Microwaves vary wildly in power, so your first batch is a learning experience, not a failure if the timing feels slightly off.
03 -
  • If you're cooking more than two ears, honestly just do batches, because crowding the microwave means uneven cooking and disappointed people.
  • Buy corn as close to eating it as possible, because the sugar in corn converts to starch within hours of picking, and that sweetness is literally the whole reason you're here.
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