Perfect Microwave Corn Cob (Printer Friendly)

Sweet corn on the cob cooked quickly in the microwave for tender, flavorful kernels.

# 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

# 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. For 1 ear use 3 minutes; add 1 to 2 minutes for each additional ear.
04 - Carefully remove the corn from the microwave using oven mitts as it will be very 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.
06 - Peel away any remaining silk from the corn.
07 - Serve hot topped with butter, salt, and pepper as desired.

# Pro Advice:

01 -
  • Seven minutes from craving to eating, no boiling water or outdoor grill required.
  • The kernels stay ridiculously plump and sweet because they're steaming in their own moisture rather than leaching into water.
  • Your kitchen stays cool, your hands stay safe with that husk intact, and cleanup is basically nonexistent.
02 -
  • Don't skip the cooling period—one minute makes the difference between burning your fingertips and safely handling the husk, plus the corn keeps cooking slightly after it comes out.
  • If you're cooking for a crowd, batch it instead of stacking ears; they cook unevenly when crowded, and you'll end up with some rubbery kernels while others are perfect.
03 -
  • If your microwave runs hot, start at 4 minutes and check—overcooked corn gets chewy instead of creamy, and you can't undo that.
  • Pierce the husk once or twice with a fork before microwaving if you want to speed up the process slightly, though I usually skip this step and it works fine.
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