Perfect Microwave Corn on Cob (Printable view)

Effortless microwave corn delivers tender, juicy kernels for a fast side dish or tasty snack.

# What You Need:

→ Produce

01 - 2 ears fresh corn, in husks or peeled

→ Optional Toppings

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

# How To Make:

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

# Expert Advice:

01 -
  • You won't believe how the husks lock in moisture, making the kernels extra juicy and tender every time.
  • Once I tried this method, I stopped boiling corn—there's no waiting for water to heat up and no mess.
02 -
  • Microwaving corn for too long dries it out—once I forgot and wound up with chewy bites, so stick to the clock.
  • If your microwave is less than 1000W, an extra minute makes all the difference; the kernels should look shiny, not dull.
03 -
  • Wrap husked corn snugly in a damp paper towel for perfectly steamed results every time.
  • Microwaving with the husk gives you a built-in handle and removes silk effortlessly—a tiny kitchen miracle.
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