Corn on the cob in the microwave is the easiest way to cook ears of corn. You can cook it with or without shucking it – once you’ve mastered this delicious idea, you may never make it another way again! This is one of our favorite ways to enjoy corn on the cob.
With summertime here, fresh corn is available at great prices. We are always in a rush around dinner time, so taking the time to make corn on the cob didn’t always happen until we discovered how to make this corn on the cob recipe in the microwave. It has a quick cooking time, and the results are delicious – and guess what – you can even leave the corn husks on!
The Best Way to Make Corn on the Cob in the Microwave
Corn on the cob is one of the sure signs of summer. It’s something we can eat with almost any meal, and it just makes mealtime so much more fun. Making it in the microwave is a great weeknight shortcut to getting a fun, tasty, and healthy side dish on the table in no time.
We love a nice, piece of delicious corn – especially during the summer. Slathered in butter and salted with pepper and salt, there are few things more delicious. However, it can be a bit of time suck when you are making it! This is why we love to make our summer corn in the microwave. It’s really the fastest way to enjoy corn in just a couple of minutes. You can cook the whole ear of corn – with or without shucking it.
Making your sweet corn on the cob in the microwave is an easy trick to make it so you can enjoy corn on the cob any time. Whether you grow your own corn, pick some up from the farmer’s market, or buy it at the store, this method has the best results. We are big fans of microwave cooking – if you are a college student in a dorm room, you’ll love having fresh cooked corn this way.
How to Make Corn on the Cob in the Microwave
Making corn on the cob in the microwave couldn’t be easier. You don’t even have to shuck the corn before cooking. It’s cleaner and faster than you’ve ever done before! You’re just four minutes from chowing down on some corn on the cob.
Is it safe to microwave corn on the cob?
Yes! It’s definitely safe. When cooked in the husk, the husk works as a natural steamer for the corn. If you shuck it before cooking it, wrapping it in a wet paper towel will provide the moisture and get the corn tasty and ready to eat in just about four minutes. Either way, it’s safe, and perfect for summer because you can avoid a large pot of water. Boiling water will make a hot kitchen even hotter.
And don’t worry – you still get juicy kernels and tender corn cooking it in the microwave. It’s just an easy way to enjoy corn a little more quickly. It’s really one of our favorite recipes for the summer.
What’s the difference between white and yellow corn?
For years, yellow corn was the sign of summer. But in recent years, a white corn has shown up in markets across the US. What’s the difference? Which one is better? Yellow corn is the classic sweet, juicy summer snack. White corn is becoming more popular, with its super sweet, soft kernel and unique color. But for the most part, they are interchangeable and perfect on any table.
When you’re in the store, you can’t really tell based on the size, shape or color of the corn husk whether the corn will be white or yellow, or even a hybrid. Just peel back the husk a bit and peek inside to check the color and that the top kernels haven’t started to wilt and go bad, a sure sign of old and less juicy corn.
What’s the best way to shuck corn?
When you’re cooking corn in the microwave, it’s actually faster, easier, and cleaner to shuck the corn after cooking it. The husk serves as a steamer, making the corn perfectly tender, juicy, and delicious every time.
If you prefer to shuck it and don’t have kids to send out to the back step to prepare it, just peel off the outer leaves, exposing the tender green leaves and the silks on the corn.
Grab half the silks and pull down one side, tearing them off. Repeat on the other side, then pick off any remaining silks. Silks don’t impact the flavor, but they are annoying to pick out of your teeth.
After removing the corn from the microwave, simply cut off the bottom of the cob. Holding the top of the cob in a towel, squeeze the corn and the cob will slide out from the husk in two or three squeezes. So easy!
Instructions for Shuck-On Cooking
- Pull off the silks at the top of the cob if they are soggy or falling off
- Cook on full power for four minutes, or four and half minutes for two or three ears, and five for four ears, rotating halfway through.
- Carefully remove the cobs with kitchen tongs or a thick hot pad that to protect you from any hot moisture released by the corn
- Using a large kitchen knife, cut through the ear at its thickest point, cutting through the kernels, not just the stem to ensure it will slip off
- Wrap the corn in a towel and squeeze the corn out of the hole made when you cut off the stump. Just three or four squeezes should do the trick
- Remove any final silks and serve with butter and salt and pepper
Cut off the base of the cob so that you see kernels, indicating the cob can slip out of the husk.
Instructions for Cooking Shucked Corn
- The first step is to shuck the corn
- Wrap corn cob in a wet, not damp, paper towel
- Place corn in the microwave – you can put them directly in the microwave or on a microwave-safe plate
- Cook at full power in the microwave for four minutes for one, four and half minutes for two or three, and five minutes with a rotation halfway through cooking if you are cooking an additional ear (max 4)
- Remove from microwave carefully with either tongs or thick oven mitt
- Let the corn cool slightly on a kitchen towel, and carefully unwarp each cob (be careful – corn steams!), and serve with butter and salt and pepper
- Corn on the Cob
instructions for shuck-on cooking
Pull off the silks at the top of the cob if they are soggy or falling off
Cook on full power for four minutes, or four and half minutes for two or three ears, and five for four ears, rotating halfway through
Carefully remove the cobs with kitchen tongs or a thick hot pad that to protect you from any hot moisture released by the corn
Using a large kitchen knife, cut through the ear at its thickest point, cutting through the kernels, not just the stem to ensure it will slip off
Wrap the corn in a towel and squeeze the corn out of the hole made when you cut off the stump. Just three or four squeezes should do the trick
Remove any final silks and serve with butter and salt and pepper
instructions for cooking shucked corn
Shuck the corn
Wrap corn cob in a wet, not damp, paper towel
Cook in microwave on full power for four minutes for one, four and half minutes for two or three, and five minutes with a rotation halfway through cooking.
Remove from microwave carefully with either tongs or thick hot pad
Carefully unwarp each cob, and serve with butter and salt and pepper
How many can I do at once?
Microwaving corn is about convenience, but you can only cook four cobs at most at one time. Since the corn sits directly on the turntable, and needs a small gap between each piece, you cannot overfill the microwave, or you’ll have unevenly cooked food.
How long do I cook the corn?
If you cook one cob, set the timer for four minutes. Two or three can be cooked for four and a half minutes. If you need to cook four at once, cook them for five minutes, but rotate them, putting the two that start inside to the outside to help things cook more evenly. You can’t fit more than four, and they won’t cook evenly.
what is the best size of corn?
We recommend getting a medium-sized earn of corn. If you get one that is really large, it may be trickier for it to cook all the way through. If you have large ears, you may want to limit how many you cook at time. The size of the corn doesn’t matter A TON, but it can make a difference.
What microwave wattage is this best for?
We used a 1200 watt microwave, so if yours is a lot less than that, you may need to cook your corn for a little bit longer. If you feel it’s not done, you can cook it for longer in 30 second intervals, but this shouldn’t be necessary.
How can I tell that the corn is cooked?
The best way to check the corn is cooked is to rely on the time, and then take a peek inside. Peel back the top a bit. If the corn cob itself is very hot, then it’s cooked.
Also, if it looks shiny instead of matte, the water has come out and cooked the corn. If your corn is fresh, when it’s cooked, it will release enough water to steam up the microwave. But if it’s more than a few days old, this won’t be a reliable indicator.
How can I save corn on the cob for later?
Corn on the cob is always best when eaten soon after cooking, however, you could wrap leftovers in saran wrap or wax paper and keep it in the fridge.
Can I reheat this?
Yes, you can. We recommend doing so in 20 second increments as to not overcook it.
What are the best corn on the cob toppings?
There are so many great ways to enjoy corn on the cob!
- Melted butter
- Olive oil
- Chili powder
- Mayo – especially when seasoned with Tajin seasoning
- Lime juice
What can I do with leftover corn?
One of the nice things about this method of cooking is that you can cook just a small amount so you don’t end up with lots of corn leftover. However, if you do, the good news is there are so many dishes you can use it in – brunch recipes, Mexican recipes, Italian recipes, stew recipes, Thai recipes, and, of course, side dishes! We especially love corn salad (such as this Mexican Street Corn salad), creamed corn, corn fritters, or adding to cornbread!
Other Vegetable Side Dishes You May Enjoy:
- Instant Pot Corn on the Cob
- Sweet Instant Pot Carrots
- Longhorn Steakhouse Parmesan Broccoli
- Instant Pot Kale
- Parmesan Roasted Squash
- Longhorn Steakhouse Creamed Spinach Recipe
- Skillet Creamed Corn
- How to Steam Green Beans
While there are many ways you can make and enjoy corn, it doesn’t get easier than by making corn on the cob in the microwave! It beats boiling a bunch of hot water and you’ll have fresh corn on the cob in just a few minutes whenever you want it!