Late summer means corn is in season! Nothing better than sweet corn on the cob, dripping with butter with lots of salt and pepper. Did you know you can microwave corn on the cob? Save time and energy with today’s trick on how to cook corn on the cob in the microwave!
I have two children with eating habits that are on the complete opposite ends of the spectrum. One has a very adventurous palate (takes after her dad) and will eat anything, including almost all veggies.
The other, won’t let anything green come within a foot of his plate. (With the exception of lettuce and pickles on his hamburgers.) It can be quite a struggle to get him to eat veggies. The two veggies he will eat? Beans and corn.
Our local grocery store always has corn on the cob on sale during August and September, so yes, this time of the year, we are eating corn on the cob with almost every meal.
Grilled corn on the cob is delicious, but it’s really too much work and way, way, way too hot to be firing up the grill up right now. (Daily temps are currently averaging around 105° with high humidity AND NO BREEZE!.)
My favorite way to cook the corn on the cob when it’s this hot out is in the microwave! Kids just love it and the corn is ready in just about 2 minutes.
Really, who doesn’t love sweet corn on the cob, slathered in butter with lots of salt and pepper? It’s pretty hard to pass up, lol.
How to Cook Corn on the Cob in the Microwave Without the Husk
When I grocery shop, I usually order online for store pick up and get whatever is on sale. In today’s case, the already shucked corn was all that was available, plus it was on sale.
So first up, I’ll show how to cook shucked corn on the cob in the microwave, but cooking the corn in the husk in the microwave is just as easy and I will include tips for that method next.
To cook the shucked corn in the microwave, dampen a paper towel and loosely wrap 1 to 2 ears of corn. Each ear in its own towel. Place the corn on a microwave-safe plate and microwave on high two minutes for one ear and three minutes for two. (Add 1.5 minutes for each ear up to 4 at a time.)
Let the corn cool just a bit and add salt pepper and lots of butter. (Don’t even bother with the parsley if serving to kids, but it does make for a nice presentation.) Use some cute corn on the cob holders and you’ve got a veggie the kids are sure to eat!
I like these corn on the cob holders because the colors are cute and they snap together for storage.
How to Cook Corn in the Husk in the Microwave
If your corn on the cob is still fully encased in the husk, then you can leave it on and after microwaving, the husk and corn silk will slide right off the corn.
To microwave your corn in the husk, place the corn on a microwave-safe plate and cook 2 minutes for one ear and add about a minute and a half for each additional ear, no more than 4 at a time. (Time may vary based on microwave wattage.)
Let the corn cool. After about 5 minutes cut the end of the corn with the stub about 1 inch. Grab the end of the husk with the silk and work the husk off the corn. Use a towel when gripping the corn as the ear will still be quite hot. You may have to rock it a bit, but the corn silk and husk should slide right off.
How to Reheat Corn on the Cob in the Microwave
Have leftover corn on the cob and want to reheat in the microwave? Here’s how:
- Place the corn on a microwave-safe dish.
- Wrap the corn loosely with a damp paper towel
- Microwave corn for 30 seconds, check. If it needs additional time, keep microwaving at 15-second intervals.
Love sweet summer corn as much as we do? Here are a few more fresh corn recipes to enjoy:
- Fettuccine w/ Bacon, Chicken and Fresh Corn Pesto
- Bacon Ranch Corn Dip Recipe
- Easy Avocado Bean and Corn Salsa
- Slow Cooker Corn and Sausage Chowder
Pin this recipe here:
More Delicious Recipes for all that amazing summer produce:
- How to Make Strawberry Jam
- Blueberry Jam Recipe
- Homemade Peach Jam
- 2 Ingredient Peach Sherbet
- Strawberry Trifle
How to Cook Corn on the Cob in the Microwave
Fresh, sweet corn on the cob, slathered in butter with lots of salt and pepper is the ultimate late summer vegetable. Save time and energy with this microwave corn on the cob cooking method.
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: however many ears of corn you cook
- Corn on the cob
- Optional toppings: salt pepper, butter, parsley, cheese, chili powder lime
Shucked corn on the cob:
- Dampen a paper towel and loosely wrap 1 to 2 ears of corn. Each ear in its own towel. Place the corn on a microwave-safe plate.
- Microwave the corn on high two minutes for one ear and three minutes for two ears. (Add 1.5 minutes for each ear up to 4 at a time.)
- Let cool just a bit and add your favorite toppings and enjoy!
Corn on the cob still in the husk:
- Place the corn, still in its husk on a microwave-safe plate. (You can trim the ends a bit if the corn won’t fit in the microwave)
- Cook corn for 2 minutes for one ear and add about a minute and a half for each additional ear, no more than 4 at a time. (Time may vary based on microwave wattage.)
- Let the corn cool.
- After about a few minutes of cooling time, cut the end of the corn with the stub about 1 inch.
- Grab the end of the husk with the silk, and work the husk off the corn. Use a towel when gripping the corn as the ear will still be quite hot. You may have to rock it a bit, but the corn silk and husk should slide right off.
- Add your favorite toppings and enjoy!
Do you have any corn on the cob tips to share? Sound off in the comments below!