Learn how to microwave corn on the cob for the easiest and quickest way to cook your corn!
Late summer means corn is in season! Nothing better than sweet corn on the cob, dripping with butter with lots of salt and pepper. Save time and energy with today’s trick on how to cook corn on the cob in the microwave!
Corn on the Cob is Our Favorite Summer Veggie!
Our local grocery store always has corn on the cob on sale during August and September, and we can always find it at our local farmer’s market. So yes, this time of the year, we eat corn on the cob with almost every meal.
Why Microwave Corn On The Cob?
Grilled corn on the cob is delicious, but it’s really too much work and it’s way too hot to be firing up the grill right now. (Daily temps are currently averaging around 105° with high humidity AND NO BREEZE!.)
My favorite way to cook corn on the cob when it’s this hot out is in the microwave! (In my opinion, it really is the best way for cooking corn on the cob.)
- Easy – You can microwave the corn with or without the husk (however you buy it.)
- Fast – 2 to 3 minutes is all you need for two ears of corn, and add 1.5 minutes for each additional ear.
- Delicious – Kids love it! 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, and the delicious corn makes the perfect side dish for almost any meal.
Ingredients + Notes
Not too much to this one. You basically need the following:
- Corn on the cob | with or without the husk – I give instructions for both below.
- Butter | Salted or unsalted – it doesn’t matter, as you’ll add more salt anyway.
- Salt and Black Pepper
- Any optional spices | You could use herbed butter, paprika, curry powder, and chives. Even better, make it in a Mexican Steet corn style by topping it with a bit of Mexican crema (or sour cream) with a sprinkle of cilantro, chili pepper, a squeeze of lime, and fresh crumbled cotija cheese.
How To Cook Corn On The Cob In The Microwave
I typically order online for store pick up, and get whatever is on sale when I grocery shop. 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.
How Microwave Corn on the Cob Without The Husk
- To cook the shucked corn in the microwave oven, dampen a paper towel and loosely wrap 1 to 2 ears of corn. Each ear is in its own towel.
- Place the corn on a microwave-safe plate and microwave on high for two minutes for one ear and three minutes for two. (Add 1.5 minutes for each ear up to 4 at a time.) (If the power of your microwave is less than 1000 watts, you may need a bit more time.)
- Let the corn cool just a bit, and add salt, pepper, and lots of butter. (Don’t bother with the parsley if serving to kids, but the pop of green makes for a pretty presentation.)
- Use some cute corn on the cob holders, and you have a veggie the kids will eat!
I like these corn-on-the-cob holders because the colors are cute, and they snap together for storage.
How to microwave Corn on the cob in the Husk
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 cooked corn. (Microwaving corn with the husk on is the easiest way to remove the husk and all the silk.)
- To microwave your corn in the husk, place the corn on a microwave-safe plate and cook for 2 minutes for one ear and add about a minute and a half for each additional ear, no more than four at a time. (Time may vary based on microwave wattage.)
- Let the corn cool.
- After about 5 minutes, use a sharp knife to cut the corn’s end with the stub off about 1 inch from the end of the cob. Grab the end of the husk with the silk and work the husk off of the corn. Use a towel or oven mitt when gripping the corn, as the ear will still be hot. You may have to rock it a bit, but the corn silk and husk should slide right off.
FAQs – Reheating, Storage, etc…
How Long Do You Microwave Corn on the Cob Without a Husk?
The cooking time for microwaved corn on the cob without the husk is two minutes for one ear and three minutes for two ears. (Add 1.5 minutes for each ear up to 4 at a time.)
Microwaving with the husk on is about the same amount of time, but you need to let the corn cool a bit before attempting to slide the husk off.
How To Reheat Corn On The Cob In The Microwave
Have leftover corn on the cob and want to reheat it in the microwave? Here’s how:
- Place the corn on a microwave-safe dish. (A paper plate works fine.)
- Wrap the corn loosely with a damp paper towel.
- Microwave corn at high heat for 30 seconds; check. If it needs additional time, keep microwaving at 15-second intervals.
How Long Does Corn on the Cob Last Once Cooked
Once cooked, store the corn on the cob in an airtight container in the refrigerator. The corn should last about three days.
Can I Microwave More than One Ear of Corn at a Time?
Of course! On full power, 1 to 2 ears of corn will take about 2 minutes. Add 1.5 minutes for each additional ear up to 4 at a time.
Can I cook Corn on the Cob in the air fryer?
Yes, you can. Remove the husk and silk from the ears of corn and place the corn cobs in the air fryer basket. Cook at 380 F for about 10 minutes. However, this is not my preferred method. In my opinion, the microwave is the best, easy way to get juicy corn. The air fryer dries out the corn, and it takes so much less time in the microwave.
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
More Recipes for all that amazing summer produce:
- How to Make Strawberry Jam
- Blueberry Jam Recipe
- Homemade Peach Jam
- 2 Ingredient Peach Sherbet
- Strawberry Trifle
Have you tried microwaving your corn on the cob yet?Print
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.
- 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!
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About the Author
Jamie Sanders is a wife and mom of 2, located in the heart of Texas. She founded Scattered Thoughts of a Crafty Mom in 2011 as a place to share creative ideas and family friendly recipes. Her work has been featured on Martha Stewart, Woman’s World, HuffPost, TODAY, Pioneer Woman, HGTV, CNET, Good Housekeeping, Yahoo, Oprah Daily, and Redbook, plus many other publications. To date, she had given away just under a million free pdf sewing patterns.