How to Microwave Corn on the Cob

Choose fresh corn still in its husk. Fresh corn with husks is commonly sold at markets or supermarkets throughout the summer. If you prefer, you can go straight to a cornfield to pick the freshest ears or even grow your own at home. Regardless of where the corn comes from, the key is ensuring it’s ripe and still in the husk. Here’s how to tell if the corn is ready:

• Look for ears with brown, sticky silk rather than dry yellow silk. Sticky brown silk means the corn is ripe.
• Gently twist the ear to feel the kernels inside the husk. The kernels should be firm, plump, and not too hard.
• Buy only as much corn as you’ll consume in a few days, and store it in the fridge to prevent the sugars from turning into starch and over-ripening. If you buy too much, freezing the corn is a good option.

Trim the ends of the corn (if needed). Cut off both ends of the corn to make it easier to fit into the microwave. Remove any excess corn silk and dried husk from the outer layer. You can use a damp paper towel to gently wipe off any dirt that might be on the husk (although this layer will be removed later).

Place the corn in the microwave. Most microwaves can fit up to 3 ears of corn at once. If your microwave is larger, you can microwave more. Ensure each ear is positioned near the center of the microwave and doesn’t touch the others to ensure even cooking.

• If microwaving 3 ears, arrange them in a triangle; for 4 ears, use a square arrangement.
• Make sure the ears do not touch. Do not stack them, as this may cause uneven cooking.

Cook the corn. Microwave the corn on High for 3-5 minutes, depending on how many ears you’re cooking. The general rule is about 1 minute per ear, up to 5 minutes for 4 ears.

• If cooking multiple ears at once, stop halfway through and rotate them for even cooking.
• Adjust the cooking time slightly (2-4 minutes per ear) depending on the size of the corn.

Remove the corn from the microwave and let it cool. Allow the corn, still in its husk, to cool for about 1 minute or until it’s safe to touch. This gives the heat inside the corn time to distribute evenly.

• The husk will retain some moisture, so it won’t be too hot to handle.
• However, the steam inside the corn can be very hot and cause burns, so use oven mitts or tongs to handle the corn.
• Check the doneness of the kernels by peeling back the husk and feeling the kernels, or by tasting a kernel. If needed, return it to the microwave to cook further.
• If the corn is overcooked or mushy, it’s a sign it’s been microwaved too long. Take note for the next time!

Peel off the husk and silk. After microwaving, the corn inside the husk and the cob will be very hot, so peel carefully to avoid burns. The husk and silk should come off easily.

Add seasoning to the corn. Roll the corn in butter and sprinkle with salt and pepper (if desired). Let the corn cool and enjoy. If you like, you can also sprinkle some cheese, sour cream, or red pepper flakes on top.

• Microwaved corn is delicious and can be eaten by hand or with a corn holder for easier eating.
• You can also remove the kernels to use as a side dish or in other recipes. Stand the corn up and cut down the sides to remove the kernels.

Remove the husk from the corn (if necessary). Peel the husk down to the base of the cob, just like peeling a banana. The husk will gather in one place, making it easy to tear off. Remove any remaining silk from the cob. Alternatively, you can cut the top near the base of the cob, and the husk will come off automatically.

• Since the husk and silk are fibrous, it’s best to dispose of them in an eco-friendly way, such as in the garden or for composting.
• You can save the silk for kids to make corn husk dolls.
• Feel free to leave the cob's base or break it off with the husk if preferred.

Cover the corn. Use a damp paper towel (or any soft, clean cloth) to cover the corn or place the corn on a microwave-safe plate with a lid.

• Add a teaspoon of water to the plate to prevent the corn from drying out while microwaving.
• This is also the moment to add your favorite seasonings. You can sprinkle grated cheese, drizzle lemon juice, or add other spices to taste.
• To enhance the flavor, you can soak the paper towel in lemon juice before covering the corn.

Cook the corn. Arrange the corn evenly spaced, making sure they do not overlap, to ensure they cook evenly. Microwave on High for about 5 minutes, depending on the number of ears you are cooking. Each ear should cook for about 2-4 minutes, and longer if microwaving multiple ears at once.

Remove the corn from the microwave and let it cool. The corn will typically cool down in about 5-10 minutes.

Add butter, salt, and pepper to the corn (optional). If desired, you can also sprinkle some cheese or sour cream and red pepper flakes on the corn.

• Wait for the corn to cool down a bit after removing it from the microwave before enjoying it, as the kernels will be very hot.
• Avoid inserting a thin metal skewer into the microwave if you want to insert a skewer into the corn to make it easier to hold.

• Microwave
• Plate
• Paper Towel (optional)
• Knife or Cutting Board