Fresh sweet corn deserves to taste like summer, and this microwave corn method is the best way I know to cook it. No boiling water, no heating up the kitchen, and almost no cleanup. Whether you're making one ear or several, the microwave keeps the corn sweet, tender, and ready for plenty of butter and salt.
Around here, sweet corn isn't just a side dish. It's often supper. Some nights all we need is corn, tomatoes, new potatoes, and maybe a hamburger patty if Papa Steve is especially hungry.
There is a smarter way to cook perfect corn on the cob. Lose the big, hot, steamy pot of boiling water. Microwave corn on the cob, and life will be so much easier. The corn is done perfectly, and those annoying silks practically fall off!
Here's exactly how to make four perfectly cooked ears in about 10 minutes in a 1000-watt microwave oven.
Grab some plump ears of corn, preferably some you bought from a local farmer, so you know it's fresh! Besides that, when you do, you support a family business!
Use a serrated knife to cut the ends off of each ear. Remove only the coarsest, darkest green husks. Leave the rest of the husk intact. Don't worry about removing the silk; that part is magic when you make it this way.
Once the corn has been trimmed and the outer husks removed, lay them on a clean, wet dishtowel you've wrung out. (If you'd rather use paper towels, it still works great. Wrap each ear in a damp paper towel.)
I used to use paper towels for this, and it still works, but one time, I decided to use a clean dish towel instead, which eliminated both waste and expense. It worked great. (LOL, I'm thrifty and so darn practical.😅)
One ear, cooked this way, takes about 4 minutes. The hot steam cooks the corn perfectly.
Add two minutes to the cooking time for each additional ear of corn. But do check it periodically to avoid overcooking, as every microwave is different and ears can vary in size and maturity.
So, for example, if you only want two ears, cook for six minutes. Don't try to do more than four at a time; it doesn't work well.
Now, plop that bundle in your microwave oven and cook the corn at full power. (Ten minutes if you're cooking four.)I suggest you put on rubber gloves when you pull them out because they are HOT!
Sometimes, I pull the corn out halfway through the cooking time, rearrange the ears, and flip the bundle over. This is probably "Betty overkill," and it may not be necessary, but if the ears are not all the same size, it can't hurt.
I can't wait to show you what happens next! Take a peek!
The moisture from the damp dish towel and the husks make the corn wonderfully fresh-tasting! It's amazing; it really works and tastes absolutely delicious. What a slick trick, don't you think?
And you've just got to see how the silks stick inside the steamed husks and stay out of your way! When you're done, the silks stay with the husks, and not on the ear of corn!
Few foods say summer like sweet corn on the cob. It takes me right back to backyard suppers, sticky watermelon, and lightning bugs after dark. Thankfully, this microwave method lets us enjoy all that sweet summer flavor without heating up the kitchen—or spending forever picking off those pesky silks.
A quick and easy way to make perfect corn on the cob and leave the pesky silks behind.
Yes, but the husk helps steam the corn and keeps it moist, so I suggest you leave it on, as I explained, for the best results. If your corn has already been shucked, wrap each ear in a damp paper towel before microwaving.
Cooking time depends on both the number of ears and the power of your microwave. As a general rule, one ear takes about 3 minutes, while four ears take about 10–12 minutes. The corn is done when it's hot, tender, and the kernels are bright yellow.
I do not recommend cooking more than four ears at once for good results. If you're feeding a crowd, simply cook another batch while everyone butters the first one.
Let the corn cool, then refrigerate it in an airtight container for up to 4 days. You can also cut the kernels off the cob and use them in salads, soups, casseroles, tacos, or corn muffins.
If you like, cook an extra ear or two and cut the kernels off the cob. Add them to a can of drained and rinsed black beans, and pour on some salsa from a jar. Bam! You've just made quick and easy black bean and corn salsa; it's great with tortilla chips!
Add leftover corn to sloppy joes, or put it in tacos or taco salad! Another time, add some fresh corn kernels to a box of corn muffin mix for a wonderful treat- real corn muffins!
I like to sauté leftover microwave corn that I cut off the cob in a little butter. I add a bit of garlic powder and some thinly sliced green onions. It makes a great little side dish when we have burgers.
Corn is one of summer's most wonderful gifts, and while it's abundant, we eat as much as possible, as often as possible!
Here are more corn recipes we love
Sweet Corn Salad - This crunchy, colorful salad features fresh sweet corn, black beans, sweet red peppers, onion, garlic, basil, and chives in a tangy red wine vinaigrette.
Corn Fritters - Fast, easy, and delicious fritters made from simple pantry ingredients and fresh sweet corn cut off the cob.
Corn Relish - Corn relish captures the cheerful colors of summer and the crunch of fresh celery, peppers, onion, and corn in a wonderfully tangy, slightly salty vinegar and sugar syrup.
Mexican Corn Dip - This corn dip is cool and refreshing. It's a little sweet, a little creamy, a little spicy, and so cheesy! It's great on chips, vegetables, crackers, or Hawaiian bread.
Here's how to freeze corn for enjoyment in the winter. It tastes freshly picked!
🐝 My Bee-Attitude for Today: "Bee grateful: Fresh seasonal food — like a good day — tastes sweeter when you pause long enough to notice."
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Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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We leave an inch on the top and cut the bottom at the fattest point, then we can hold the top and the cob full of corn falls out clean. We don’t put the paper towel on, it stays moist in the husks.
I'll give it a try! Are you MY Carol B from Tekamah??
I don't cut anything before I microwave the corn as it can be hard but I do cut the stem end off after it's cooked (at the fat part) and then take the husk off. I've been doing this for at least 40 years.
Sounds great- why did we ever think we needed to boil it? My guy says unless we get another hot spell, we can have corn for almost a month yet- he staggers plantings! LOVE it!