Microwave Corn on the Cob is unbelievably easy to make, and just as delicious as when it’s grilled or boiled.
This is a fast way to cook corn on the cob without any additional steps required – all it takes is the press of a button!! Use regular ol’ salt and pepper, or spice things up with some of your favorite herbs and seasonings, and voilà! The best corn on the cob recipe when you’re in a hurry.
Sweet and crunchy, summer corn is undeniably the best side of the season. You might be used to preparing it in the oven, in boiling water, or on the smoker or grill, but it can be so much easier than that!
Place some corn in the microwave – you don’t even have to shuck it! You’ll be shocked at how perfectly tender it gets in just 5 minutes. Scrumptious and simple — the best combination!
Microwave Corn on the Cob
Ingredient Notes and Swaps
- Corn – It’s always good to be choosy when you buy produce! Take a peek inside the husks. Choose the ones with kernels that are uniform in shape and size. And, of course, without any bugs!! That’s a little too organic.
- Butter – Want to get a little fancy? Add some seasonings to your butter and whip it together! Garlic, parmesan, and paprika are a few of my favorites.
- Seasonings – You can never go wrong with classic salt and pepper, but sometimes it’s fun to switch things up! Tex-Mex seasoning has a bit of a kick (I like to use it when I serve fajitas or quesadillas), or you can use some taco seasoning.
How Long to Cook Corn in the Husk in the Microwave
It takes just 4 minutes to microwave corn to perfection! It’s super easy and quick, and my favorite way to make it.
Of course, the time it takes to microwave corn on the cob varies depending on the size and how many ears you’re cooking together. For every ear that you cook, add an additional 2 minutes — so 6 minutes for 2 ears, and 10 minutes for 4 ears.
The answer to how long to cook corn in the husk in the microwave is actually the same for corn without the husk! The only difference is, you need to wrap it up in some damp paper towels to protect and steam the kernels.
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Storing and Reheating Microwave Corn on the Cob
Until you’re ready to prepare, keep it stored in the refrigerator, for up to 2 days.
After cooking, you can stick the ears back in the fridge for up to 3 days! Even better, you can remove the kernels and freeze them for up to 1 month. So if you love to meal prep, knowing how to microwave corn is a must.
As for reheating, you know the drill – just pop it in the microwave! Cover with a damp paper towel and microwave for 30 seconds at a time until it warms through.
Kitchen Tools You Will Need
- Oven mitts – Safety first, always! Your microwave corn on the cob will be piping hot when they’re done, so be sure to wear a pair of oven mitts to protect your hands.
- A sharp knife – The best way to cut through the husk. It’ll also help to separate the kernels from the ear, if that’s how you like to eat it!
Microwave Corn on the Cob FAQ
Why do I have such a hard time getting the corn out of the husk?
It could be that the ear isn’t cooked all the way through. Are the kernels dark and yellow? Is it easy to poke a kernel with a fork? If not, pop it back in for another minute.
You can also try wiggling it free from the other end, rather than at the base. Twist and loosen the ear at the base and pull from the top.
There are some myths about the danger of microwaving certain foods, or microwaving foods for too long, but it’s perfectly safe. In fact, it’s the easiest way to cook corn!
Is it better to boil or microwave corn on the cob?
Microwave, all the way!
Not only is it quick and easy, but I think it’s the tastiest. You’re really steaming when microwaving corn in the husk, so it’s super juicy, sweet, and crisp. I really can’t describe how delicious it gets – you just have to try it!
With love, from our simple kitchen to yours.
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Other Ways to Make Corn on the Cob
Microwave Corn on the Cob
- 1 ear corn on the cob, silks removed, but husk left intact
- butter, salt, and/or pepper (optional)
- Place one ear of corn on a revolving plate in the microwave oven.
- Be sure that long husk pieces and stem have been trimmed so that the sides of the ear do not catch on the microwave while rotating.
- Microwave on full power for 4 minutes, flipping over halfway through cooking.
- Remove from the microwave oven using an oven mitt and transfer to a cutting board
- Holding the top of the ear of the corn down, carefully cut through the husk, about ½ inch up from the bottom of the ear. Be sure to cut above the stem and through the actual corn kernels.
- Squeeze from the top while wriggling out the ear from the base where you have cut to expose the ear. The ear of corn should slip out of the husks cleanly.
- Top with butter, salt, and pepper or other toppings of choice.
- Store in an airtight container in the refrigerator for 2-3 days. You can also cut the kernels from the ears and freeze for up to 1 month.
- Microwave cook times will vary, especially when adding additional ears of corn to the microwave at the same time. One ear of corn takes 4 minutes, 2 ears of corn takes 6 minutes, and 4 ears of corn takes about 10 minutes. (Add 2 minutes per ear of corn after the first one at 4 minutes.)
- Loosen the husks around the ear of corn at the base and then pull the ear out if you’re having trouble wriggling it free. Difficulty slipping the ear out may also be a sign that the corn is not cooked all the way.
- The corn will turn slightly darker and more yellow when fully cooked.
- When choosing corn in the store, open the husks just slightly with your fingers and check for uniformly shaped and sized kernels. Choose corn that is free from worms or bugs.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2022.
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