Perfect Microwave Corn on Cob (Printable)

Tender, juicy corn on the cob ready quickly using a microwave for a flavorful side or snack.

# What You 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 the corn in the husk. If 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, microwave 3 minutes. Add 1 to 2 minutes for each additional ear.
04 - Carefully remove corn using oven mitts as it will be extremely hot.
05 - Allow to cool for 1 to 2 minutes. If cooked in husk, cut off stem end and squeeze corn out, leaving silk behind.
06 - Peel away any remaining silk from the corn.
07 - Serve hot with butter, salt, and pepper as desired.

# Expert Suggestions:

01 -
  • It's genuinely faster than boiling water, and your stovetop stays cool on hot days.
  • The husk steams the corn in its own juices, making it sweeter and more tender than you'd expect.
  • No messy boiling water to monitor or drain—just place, heat, and squeeze.
02 -
  • Leaving the husk on is non-negotiable if you want that steamed tenderness—it makes all the difference between rubbery and perfect.
  • Your microwave's wattage matters more than you'd think; if yours is older or underpowered, add an extra minute or two to the cooking time.
03 -
  • Don't peel the husk beforehand unless the corn is already husked—the papery layers protect the kernels and keep them from drying out during the steam.
  • If you want to experiment with flavor, apply your seasonings while the corn is still hot so the butter melts and everything adheres properly.
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