Perfect Microwave Corn Cob (Printable)

Tender, juicy corn on the cob quickly cooked in the microwave for a delicious side.

# What Goes In:

→ 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

# How to Make It:

01 - Leave corn in husk. If already husked, wrap each ear in a damp paper towel.
02 - Place corn directly on microwave turntable.
03 - Microwave on high for 4-5 minutes for 2 ears, 3 minutes for 1 ear, adding 1-2 minutes per additional ear.
04 - Carefully remove corn from microwave using oven mitts as it will be extremely hot.
05 - Allow to cool for 1-2 minutes.
06 - If cooked in husk, cut off stem end and squeeze corn out. Peel away any remaining silk.
07 - Serve hot topped with butter, salt, and pepper as desired.

# Expert Advice:

01 -
  • It's faster than boiling water and leaves your stovetop free for the main course.
  • The corn stays impossibly juicy because the husk traps all the steam right where it belongs.
  • No messy cleanup, no pot of boiling water to manage, just pop it in and walk away.
02 -
  • Don't skip the damp paper towel if your corn is already husked—the paper keeps the kernels from drying out and getting tough, and it makes all the difference in texture.
  • Microwave wattage matters more than you'd think, so if your first attempt comes out a little firm, add a minute next time and write it down so you remember.
03 -
  • If you find your corn sometimes comes out a little tough, the problem is usually your microwave running hot—back off 30 seconds and see if that helps.
  • Buying corn at the peak of season (summer into early fall) makes a bigger difference than any cooking method ever will, so go to the farmer's market if you can.
Return