Perfect Microwave Corn Cob (Printable Version)

Sweet, juicy corn cooked in minutes using a microwave for a quick, tasty side dish.

# 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 corn in the husk. If corn is already husked, wrap each ear in a damp paper towel.
02 - Place corn directly on the microwave turntable.
03 - Microwave on high for 4 to 5 minutes for 2 ears. For 1 ear, cook for 3 minutes. Add 1 to 2 minutes for each additional ear as needed.
04 - Carefully remove corn from the microwave using oven mitts as the corn 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 Hints:

01 -
  • Ready in just 7 minutes from start to finish
  • No need to heat up the kitchen with a stove or oven
  • Cooking in the husk naturally steams the corn and makes silk removal effortless
  • Perfectly tender kernels with natural sweetness intact
  • Minimal cleanup—no pots or pans required
  • Vegetarian and gluten-free, making it suitable for various dietary needs
02 -
  • Always use oven mitts when removing corn from the microwave—the husks retain steam and heat
  • Let the corn cool for 1–2 minutes before handling to avoid burns
  • Choose fresh corn with bright green husks and moist silk for best results
  • The damp paper towel method works well if husks are already removed, but cooking in the husk gives superior flavor
  • Store leftover cooked corn in an airtight container in the refrigerator for up to 3 days
  • Reheat leftover corn in the microwave for 30–60 seconds, or cut kernels off the cob for easy meal prep
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