My mother in law told me a couple of years ago that the best way to cook corn was to microwave it. If I’m being honest, I was a little hesitant about this method. There are very few fresh foods that benefit from the mysterious powers of the microwave. I felt like it might make it taste chewy or unevenly cooked. But now that I’ve tried it, I’m a believer! Here’s what you’ve got to do…
1. Choose your corn wisely. The freshness of your corn is way more important than the method you choose to cook it. So while microwaving corn on the cob is very convenient, if you are starting out with “old” corn, it really won’t matter whether you boil it, grill it, microwave it, or eat it raw. It’s going to taste gummy! I’m a huge fan of eating corn on the cob straight from the field. We have a small local farm nearby that grows corn every year. We eat the corn we buy within one or two days. It’s the best way to do it because as soon as the corn is picked, the sugars in the kernels start to turn into starch and this is what makes your corn taste gummy and chewy (yuck). I know everyone doesn’t have access to a field of fresh corn, but you can ask the produce guy/gal when they received their corn so you know how fresh it is.
2. Microwaving the Corn: Leave the husks on the corn, and microwave 3-4 ears of corn at a time for 3-4 minutes. If you want to only want to cook 1-2 ears of corn, decrease the time to 2 minutes. No need to soak them in water or rotate. The husk seals in the moisture as they cook.
3. Let the corn sit for 5 minutes after microwaving. They are super hot inside and will continue to steam as they sit.
4. Using the cornsilk “tassel” (that little dangly part), pull back the husk and silk. The cornsilk will easily and cleanly slip off the kernels. Discard the silk and either leave the husk on for a natural handle or twist it off.
5. Add butter, salt, and EAT! Is there anything better? I think not!
My favorite way to eat fresh corn besides straight off the cob (with a side of BBQ chicken) is my Chili Lime Sweet Corn Salad. Give it a go, and let me know how you like it!
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How to Microwave Corn on the Cob
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Total Time: 5 minutes
- Yield: 4 1x
- Category: Sides
- Method: Microwave
- Cuisine: American
I love this method because it’s so fast and the silk slides off the kernels much more easily!
- 3–4 freshly picked ears of corn
- Butter, salt, etc.
- Place the ears of corn in the microwave with the husk intact. Cook for 3-4 minutes, and then allow to sit for an additional 3 minutes.
- Using the corn silk tassel, pull back the husk and remove the silk.
- Butter, salt, and enjoy!
- Serving Size: 1 Ear of Corn
- Calories: 76
- Sugar: 3.6g
- Sodium: 0.8mg
- Fat: 1.2g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.9g
- Protein: 2.7g
- Cholesterol: 0mg
Keywords: microwave corn on the cob, corn on the cob, corn
A. smith says
So nice to use the Microwave to the Cob of corn. Its not so easy to find out the fresh corn. I have a little problem discard the silk. I think its too much hard for me to remove the silk from the corn. Please tell me the easier way remove the silk of the corn. You recipe is so nice but I really enjoy that time when I made it myself properly.
We cut about an inch off the large end of the cob before microwaving. When finished microwaving just pull the husk from the tassle end and it slips right off leaving corn clean as a whistle.
Great tip JC! I’ll give it a try next time.
That works great! I just ate one tonight and only one or two strands of silk (if any) will remain on the corn, Best idea ever!
So glad it worked for you!
Sandra Duke says
If you cut an inch off the large end isn’t that the end where the husk would be?
Maralyn Woods says
Thank you for this. I have been microwaving my corn for years but removing the husks and wrapping in paper towels. This makes so much more sense and I have 3 fresh ears I will be doing it your way with this evening. I’m “older” so have had many years to use and understand microwave cooking and what a godsend it can be. The best prime rib I made in my life was done in a microwave. I arrived home from work late and had a dinner party scheduled so I used the recipe in the manual and hoped for the best. It got rave reviews and everyone asked for seconds and thirds!
That’s a great story Maralyn, thanks for sharing. Hope you enjoy your corn!
This is so interesting. I love it. Besides, it is so easy to do. I will try this way….
Kelley @ Chef Savvy says
Awesome tutorial! I’ve never tried corn in the microwave but it looks so quick and easy. Will have to try!
Trina Garcia says
So fresh and very easy to make. It’s a very strange but interesting new taste of corn. I never tried before. I’m so excited. Can’t wait to try it this weekend with my bae. Thanks a lot for sharing this Julie!
i loved it, what a superb method to eat corns, never knew of it earlier.
Sandy Cooper says
Cut bottom of corn off. Microwave. When done, pull husks from bottom of corn, and tassels roll off in husks.
I’ll try that, thanks Sandy!
I’ve always used this method and it’s wonderful. You rarely hear about it and always wondered why. To take the silk off completely after I pull the husk down to make a handle and pull off the big chunks of silk, I take a kitchen towel and ‘rub down’ the cob. It gets the little leftover pieces of silk off the cob and ready for butter.
Good tips Vicki!
I have to disagree with the consensus that this is the best way to eat corn on the cob. This is the second best way to prepare it and it is far better than any preparation method that removes any of the husks. The husks are the secret to the flavor.
To enjoy the very best sweet corn with the very best “real sweet corn taste”, you must grill it in the following manner:
1) Remove the loose husks by just tearing off the loose ends. Try not to peel ANY of the husks off if they are still clinging to the ear.
2) Soak the corn in salted water as long as possible or overnight. I put it in a bucket and place a plate on top of the corn and weight it down so all of the ears are submerged. Total soaking is important.
3) Remove the ears from the water, shake them a little and immediately place on a hot grill, side-by-side and touching. Do not close the cover.
4) Grill until the husks on the first side are burnt black.
5) Turn the ears 1/2 turn and grill, again, until burnt black. Repeat with other 2 sides. The total time should be 20 to 30 minutes so you can time your brats and hamburgers accordingly 😉
6) Using WATERPROOF gloves (I use yellow, Playtex gloves), remove an ear from the grill, peel back the husks by grabbing the silk and pulling down. Fold down the husk at the bottom – the silk should just wipe off. You can leave them that way to use the husks as a “handle” when eating outdoors. If you want your ears “neat”, firmly grasp the ear and snap the husks off at the bottom. While you are removing the husks, BOILING water will come out of the husks and ears, so waterproof gloves are a must. Your “OveGloves” will let the water soak through to your skin and scald your hands. I’ve found it best to do this step outside, over a garbage can (or use your empty soaking bucket) because the burnt husks are messy. Do this step quickly so your corn stays hot!
Backstory: In the Midwest, where most all of the corn is grown, small towns all over have their summer Corn Roasts, usually held as a fund raiser for something like the Volunteer Fire Department, and this is the way they all prepare their corn – by the dump truck full. And of course, they dip the ear in a bucket of melted butter before handing it to lucky recipient, waiting with the salt and pepper shakers. The corn is free and you buy the beer, brats and burgers for a buck. Well, that was a few years ago but the prices are the only things that have changed.
Thanks Steve. I’ll have to try this! Wishing I could go to a Corn Roast because that sounds amazing!
Kathy Walsh says
Here’s a one minute tutorial for silk-free microwave corn.
Kathy Walsh says
Charlene Robbins says
Do ours slightly different. We take the husks down to the last layer, pull out as much silk as possible, then microwave the ears. The rest come off easily after it is finished.
Good to know!
This is great, thank you! Corn on the cob for one person just wasn’t worth the fuss, but now it’s a summer treat.
Christine Munoz says
I do a very similar method. Rather than peeling the husk after cooking, I cut the stem jus a couple corn rows in and squeeze the corn out that end. Works great.
I’ll have to try that next time Christine! Thanks.
Margaret Ann West says
Just tried it…we had already peeled the husks..so wrapped it in paper towling…thank you it was so easy and better than boiling…NO CLEAN UP…Thank you!
Yay! You are so welcome!