The Easiest Way to Microwave Corn on the Cob

A video came my way on Facebook the other day for a drop dead easy way of cooking corn on the cob. Like my favorite grilling method for cooking corn, you don’t shuck the corn first, but leave it in its husk. After a few minutes on high, you remove the corn from the microwave, cut off the bottom, and cleanly slip off the husk and silk. Perfectly cooked corn with no mess!

This I had to see for myself.

You know what? It works! It is probably not the most efficient way to cook corn if you are cooking more than a couple ears. In that case it’s faster and easier to steam or boil. But since I’m often cooking for one, and I have the patience of a hummingbird, I like the idea of quickly cooking one ear of corn in the microwave.

I also like cooking the corn in its husk. Cooked this way, the corn steams in its own juices and absorbs flavor from the husks, resulting in a wonderful, undiluted corn taste. If your corn if farm fresh, you don’t even need butter. (But don’t let me stop you!)

The YouTube video that inspired this experiment can be found here. (It’s charming.)

I made my own video (only 22 seconds long). Take a look!

 

The Easiest Way to Microwave Corn on the Cob

  • Cook time: 5 minutes

These instructions are for one ear of corn. If you want to microwave more than one ear at a time, increase the cooking time by 4 minutes for every ear of corn.

Yum

Ingredients

  • 1 ear of corn, husk on

Method

1 Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes.

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2 Use a kitchen towel or pot holder to remove corn from the microwave (it's hot!) Cut off the bottom of the corn, stem end, about one row of corn in from the stem.

3 Slip off the husk and silk.

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That's it!

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Showing 4 of 46 Comments

  • Derek The Zen Chef

    There is a lot to be said for convenience! I also like to cook a variety of things this way, since is think it is not only easy but probably directs the energy more precisely and efficiently, thereby using less electrical power. I usually open the husks slightly at the tip and place them under the faucet to let water trickle in between the kernels and the husk, creating a steaming process when I microwave them. Do you not do this step?
    Best,
    D

  • Bronwyn

    So easy, soooooo tender-crisp & yummy. Been doing it that way for years. I usually cook for 3-4 mins per cob, depending on size then leave to sit for similar time before de-husking.

    I’ve never thought about cutting the stalk end off like you show though. Slipping the cob out of the husk seems rather easier than peeling the husk back then cutting it. Thanks for the tip. Will remember that when corn hits the shelves again in New Zealand.

  • callen

    If there is a worm inside, it will be a nasty surprise !

  • John LeGloahec

    I’ve been cooking my corn this way for years. My mother saw an article somewhere years ago. It’s so easy and the corn comes out perfectly almost every single time.

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