Perfect Microwave Corn on the Cob Recipe (So Easy!)

5 stars from 4 reviews

Microwave Corn on the Cob is unbelievably easy to make, and just as delicious as when it’s grilled or boiled.

Servings:

Prep Time1

Cook Time4

Total Time5

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.