Perfect Microwave Corn Cob (Printable)

Juicy corn on the cob cooked quickly for tender kernels bursting with natural sweetness.

# What You'll Need:

→ Produce

01 - 2 ears fresh corn in husks

→ Optional Toppings

02 - 2 teaspoons butter
03 - Salt to taste
04 - Freshly ground black pepper to taste

# How to Make It:

01 - Leave corn in the husk. If already husked, wrap each ear in a damp paper towel.
02 - Place corn directly on the microwave turntable.
03 - Microwave on high for 4 to 5 minutes for 2 ears. For 1 ear use 3 minutes; add 1 to 2 minutes for each additional ear.
04 - Carefully remove corn from microwave using oven mitts as it will be very hot.
05 - Allow to cool for 1 to 2 minutes. If cooked in husk, cut off stem end and squeeze corn out, leaving silk behind.
06 - Peel away any remaining silk strands.
07 - Serve hot, topped with butter, salt, and pepper as desired.

# Expert Advice:

01 -
  • Your kitchen stays cool because the microwave does all the work without radiating heat like a stovetop or grill.
  • The corn steams in its own husk, locking in sweetness and moisture so every kernel bursts on your tongue.
  • You can have dinner-ready corn in the time it takes to boil water, making weeknight sides genuinely stress-free.
02 -
  • Not all microwaves are created equal—if yours is older or less powerful (below 1000 watts), add an extra minute or two to your cooking time, otherwise you'll end up with corn that's still a bit firm and starchy.
  • Cooking in batches when you have more than two ears actually works better than overcrowding, since the microwaves distribute heat more evenly and every ear finishes perfectly tender.
03 -
  • If you're cooking for a crowd or meal prepping, batch cooking actually works better than trying to cram ears in—they cook more evenly and finish at the exact same tenderness level.
  • The husk-left-on method creates enough steam that you barely lose any moisture, which is why this corn tastes so much juicier than water-boiled versions that have given up all their sweetness.
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