Microwaving corn on the cob couldn’t be easier. Microwave the skins for four minutes, then cut off the bottom, peel off the skins, and that’s it!
The other day I saw a video on Facebook for a foolproof way to cook corn on the cob. As with my favorite grilling method for cooking corn, instead of shelling the corn first, leave it in its shell.
How to cook corn on the cob in the microwave
After a few minutes on high, remove the corn from the microwave, cut off the bottom, and peel the husk and silk off clean. Perfectly cooked corn without the mess!
I had to see that myself.
You know what? It works out!
It’s probably not the most efficient way to cook corn if you’re cooking more than a few heads. In this case, it will be faster and easier to steam or boil.
But since I cook for you a lot and have the patience of a hummingbird, I like the idea of a quick microwave corn on the cob. See how here.
Why you should cook corn on the cob in the husk
I also like to cook the corn in its husk. Cooked this way, the corn steams in its own juice and absorbs the flavor from the husks, resulting in a wonderful undiluted corn flavor. If your corn is farm fresh, you don’t even need butter. (But don’t let me stop you!)
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Check out this Microwave Corn on the Cob recipe
Tips for preparing multiple servings
This recipe is for one ear of corn, but depending on the size of your microwave, you may be able to make up to four ears of corn at a time. Follow these tips to microwave multiple cobs of corn.
- The general rule of thumb is to add 2 minutes per ear of corn. You may need to experiment a little as cooking times for one ear or multiple ears will vary by microwave.
- To make it easy: 6 minutes for 2 ears; 8 minutes for 3 ears; 10 minutes for 4 ears.
- If you need to cook more than four ears of corn, consider grilling or boiling the corn instead.
How to get corn off the cob
While there’s something delightful about biting into a fresh cob of corn, sometimes you need to remove the kernel from the cob when using it as an ingredient in a dish like Mexican Street Corn Nachos.
The easiest way to loosen kernels from the cob is with the help of a Bundt pan. Place the corn on the cob in the center hole of the pan to hold it in place. If you cut off the seeds, they will fall into the bowl of the Bundt cake pan. See Simple tip to get corn off the cob for more details.
Store and reheat corn on the cob
Wrap leftover corn on the cob tightly in plastic for up to 3 days. Heat in the microwave until just heated through. You can also boil some water, remove from the heat and toss the corn in the water with the lid closed for 2 to 3 minutes.
How to freeze uncooked corn on the cob
Extend the summer by buying fresh corn on the cob to freeze when it’s no longer available from local farms. Freeze the whole cob or freeze just the kernels. And while you don’t have to fully cook it, blanching the corn first can help so it retains its flavor and texture. Check out How to Freeze Corn on the Cob for all the details you need.
More corn recipes to try!
- Grilled Mexican street corn
- cornsup
- Corn salsa
- Groats with corn and onion greens
- Grilled lamb’s lettuce
From the editors of Simply Recipes
The easiest way to heat corn on the cob in the microwave
These instructions apply to one ear of corn. If you want to microwave more than one ear of corn at a time, increase the cooking time by 2 minutes for each additional ear, depending on the power of your microwave and the size of your ears. You may need to experiment to find the right time for your microwave.
ingredients
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1 Middle ear of corn
method
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Put the corn in the microwave:
Place the corn in the microwave, do not remove the husk. Heat the corn in the microwave 4 minutes on high.
Note that every microwave is different. If this time overcooks the corn in your microwave, reduce it to 2 to 3 minutes next time.
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Cut off the bottom part of the stem end:
Use a kitchen towel or oven mitts to remove corn from the microwave (it’s hot!). Cut off the bottom of the corn, the stalk end, about one row of corn from the stalk.
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Remove shell:
Slip off the shell and silk.
That’s it!
| nutritional information (per serving) | |
|---|---|
| 76 | calories |
| 1g | Fat |
| 17g | carbohydrates |
| 3g | protein |
