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Corn on the cob served with melted butter and a sprinkle of salt

Microwave Corn on the Cob

Microwave corn on the cob is the easiest way to prepare corn for juicy, plump kernels in every bite. It takes just minutes and requires almost no prep, since you cook it with the husk on to hold in the moisture. The corn slides right out of the husk when cooked, and it is ready to serve with butter and salt.
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Cook Time 3 minutes
Resting Time 2 minutes
Total Time 5 minutes
Servings: 1 1 serving
Course: Side Dish
Cuisine: American
Calories: 77
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Corn on the Cob or up to 4 cobs, in the husk
  • Butter and Salt optional, for serving

Equipment

  • 1 Microwave
  • 1 Kitchen Tongs For safely removing hot corn
  • 1 Sharp Knife For cutting the stem end
  • 1 Clean kitchen towel For pushing the cob out of the husk

Method
 

  1. Microwave the Corn – Place the corn in the microwave with the husks still on, arranging the ears in a single layer if possible. Microwave on high until the corn is hot and tender. For 1 ear, microwave 3 minutes. For 2 ears, microwave 4 to 5 minutes. For 3 ears, microwave 6 to 7 minutes. For 4 ears, microwave 8 to 9 minutes. For 3 to 4 ears, rearrange the corn halfway through if your microwave cooks unevenly. Use the lower end of the time range for smaller ears and the higher end for larger ears.
  2. Let It Rest – Carefully remove the corn from the microwave using kitchen tongs. Let it rest for 1 to 2 minutes, since the husks and steam will be very hot.
  3. Cut Off the End – Transfer the corn to a cutting board. Using a sharp knife, cut off the stem end, cutting through the bottom row of kernels, about 1 inch from the base.
  4. Push Out the Corn – Hold the silk end with a clean kitchen towel and gently squeeze downward toward the cut end. The cob should slide out, leaving most of the husk and silk behind. Be careful of hot steam. If the corn does not slide out easily, cut a little more off the stem end, making sure to cut through the bottom row of kernels, then try again.
  5. Serve – Serve warm with butter and salt.

Notes

Microwave wattage and corn size vary, so use the cooking times as a guide, adding 30 seconds as needed for very large ears or corn that is not yet tender. If the corn is already shucked or the husk is very dry, wrap each ear in a damp paper towel before microwaving. Refrigerate cooled corn in an airtight container for up to 4 days. Reheat each cob wrapped in a damp paper towel in 20 second intervals until warm. For freezing, cut the kernels from the cob and store them in a freezer safe container for up to 3 months.