Perfect Microwave Corn Cob (Print Version)

Tender and juicy corn on the cob cooked quickly in the microwave, ideal for a quick and tasty side.

# Ingredient List:

→ 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

# Recipe Steps:

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 additional ears 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 corn.
07 - Serve hot, topped with butter, salt, and pepper as desired.

# Expert Suggestions:

01 -
  • Ready in just 7 minutes from start to finish—no waiting for water to boil
  • The microwave steams the corn perfectly, locking in moisture and natural sweetness
  • Minimal cleanup with no pots or pans required
  • Works beautifully whether corn is in the husk or already peeled
  • Naturally vegetarian and gluten-free, adaptable for vegan diets
02 -
  • Choose corn with bright green, tightly wrapped husks and moist silk for the freshest flavor
  • The squeeze method for removing husked corn also helps separate the silk, making cleanup easier
  • Let the corn rest for a full 1–2 minutes before handling—it retains heat extremely well
  • For meal prep, cook corn ahead and reheat for 30–45 seconds when ready to serve
  • Save leftover kernels for soups, salads, or salsas—they stay sweet and tender when stored properly
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