Perfect Microwave Corn on Cob (Print Version)

Tender, juicy corn cooked quickly in the microwave, ready for an easy side or snack.

# What You'll Need:

→ Produce

01 - 2 ears fresh corn, in husks or peeled

→ Optional Toppings

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

# How to Make It:

01 - Keep the corn in its husk, or wrap each ear in a damp paper towel if husked.
02 - Arrange the corn directly on the microwave turntable.
03 - Microwave on high for 4 to 5 minutes for 2 ears. If cooking 1 ear, microwave for 3 minutes; add 1 to 2 minutes for each additional ear as needed.
04 - Using oven mitts, carefully lift the corn from the microwave—it will be hot.
05 - Let the corn cool for 1 to 2 minutes. If cooked in the husk, cut off the stem end and squeeze the corn out to separate from the silk.
06 - Remove any remaining silk from the ears.
07 - Serve hot, garnished with butter, salt, and pepper according to preference.

# Expert Advice:

01 -
  • No boiling pots to fuss over—just a few minutes and you’re savoring juicy kernels.
  • It’s my go-to when guests drop by unexpectedly, because everyone’s impressed and nobody suspects the microwave did all the work.
02 -
  • If you rush and peel before cooling, you’ll end up wrestling sticky silk and burning your hands—let patience save the day.
  • Trying to microwave on a plate instead of the turntable left parts undercooked; direct contact works best for even heating.
03 -
  • If the husked corn comes out with stubborn silk, rub gently with a damp paper towel and it slides right off.
  • Cutting just above the stem lets the ear slip out cleanly, making the process almost mess-free.
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