How to Microwave Corn on the Cob: Quick, Easy, and Delicious!
Corn on the Cob
How to Microwave Corn on the Cob: Quick, Easy, and Delicious!
Course: DinnerCuisine: AmericanDifficulty: Easy1
servings2
minutes4
minutes76
kcalOne of the simplest and fastest ways to eat fresh, juicy corn with little work and no mess is to microwave the corn on the cob. You may get perfectly cooked, ready-to-eat corn in about six minutes. When you’re pressed for time or only have time to prepare one or two ears, this method works great. The simplicity of this method is what makes it so beautiful—you don’t have to deal with dirty silk or peel the husk. Just chop off the bottom of the cob after a few minutes in the microwave, and the husk and silk will easily come off, leaving you with delicious, properly cooked corn.
Cooking corn in its husk has several advantages, not the least of which being that it naturally steams, retaining flavor and moisture. Because of the barrier function of the husk, the corn cooks uniformly without drying out. What was the outcome? Flavorful corn that is sweet and delicate. Fresh corn naturally has sweetness and juiciness, so you might not even need to add butter.
One or two ears of corn cooked at a time can be best achieved with this method. Boiling or steaming them could be a more efficient method if you’re creating more. But heating in the microwave is a terrific way to have a quick snack or side dish. It also uses less energy and spares you from having to boil big quantities of water.
Ingredients
1 medium ear of corn, husk on
Directions
- Microwave the corn: Place the ear of corn, husk intact, directly into the microwave. Set the microwave to the high setting and cook for 4 minutes. If you’re cooking more than one ear, add an additional 2 minutes per ear, depending on the power of your microwave.
- Cut the bottom: Once cooked, carefully remove the corn from the microwave using a kitchen towel or pot holder (it will be hot!). With a sharp knife, cut off the bottom part of the corn, just about one row of kernels in from the stem.
- Remove the husk and silk: After cutting the bottom, grab the corn and gently squeeze from the top. The husk and silk should easily slide off, leaving you with clean, perfectly cooked corn.
- Serve and enjoy: Your corn on the cob is now ready to eat! You can enjoy it plain, or add your favorite toppings like butter, salt, pepper, or even a sprinkle of chili powder for extra flavor.
Notes
Why This Method Works So Well:
•Quick and Easy: This is one of the fastest methods for cooking corn on the cob, taking just 6 minutes from start to finish.
•Minimal Cleanup: By leaving the husk on, the microwave steams the corn without any need for extra dishes or pots. Plus, the husk and silk slip off effortlessly after cooking.
•Naturally Steamed: Cooking corn in its own husk locks in moisture and flavor, ensuring your corn is juicy and delicious without needing added butter or oil (though butter is always a tasty option!).- Tips for Success:
Adjust the time: Every microwave is different, so if you find the corn is overcooked or undercooked, adjust the timing by 30-second increments for the perfect texture.
Multiple ears of corn: If you’re cooking more than one ear, increase the cooking time by 2 minutes per ear. For instance, two ears will need about 6 minutes, and three ears will need around 8 minutes.
Fresh corn: For the best results, use fresh corn. The fresher the corn, the sweeter and juicier it will be, often needing little to no seasoning. - Microwaving vs. Other Methods: While microwaving is the quickest way to cook corn on the cob, you might prefer boiling or grilling if you’re cooking larger batches. However, for small quantities, microwaving saves both time and energy. Plus, the corn stays tender and flavorful, with the added convenience of minimal cleanup.
