Microwave Corn

There's no shorter path between you and delicious, piping hot corn on the cob, than via the microwave! This microwave corn on the cob recipe will show you the tips and tricks you need for perfect corn every time. Once you try it, you'll never go back to boiling again!

Step 1: Materials

Corn on the cob - unshucked

Towel

Paper towel or plate

Microwave

Step 2: Microwave corn

Place ear(s) of corn on paper towel in microwave.

For 1000 watt microwave, nuke corn for time according to the following table.
Halfway through cooking time, turn ears over and rearrange.

1 ear - 1 1/2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes
6 ears - 8 to 9 minutes

For 700 watt oven, use the following table:

1 ear - 2 minutes
2 ears - 4 to 6 minutes
3 ears - 7 to 8 1/2 minutes
4 ears - 8 1/2 to 10 minutes
6 ears - 10 to 12 minutes

Step 3: Wrap it up

Wrap hot corn in a clean dish towel and let sit for five minutes.
Don't worry, it'll still be hot when you unwrap it - trust me.

Also, all of the husk and silk simply slide right off the cooked cob! Much easier than trying to peel it all first.

Step 4: EAT

Shuck the corn (much easier now that it's cooked) and de-tassel.

Season to taste. I like mine plain, but perhaps you're a butter and salt person. I also recommend trying some of the great season-blends on the market these days. Hot sauce is great too!

Serve up with some other fresh, seasonal favorites. I love this with heirloom tomatoes and cucumbers for a light summer meal. Of course, nothing goes better with barbeque (if you have the option!) than hot corn on the cob.

Enjoy!

msean says: Nov 21, 2010. 3:38 PM

I like to just peel back the husk and use it for a handle.

TheCritic in reply to mseanFeb 21, 2012. 8:36 AM

you can also sprinkle the lemon pepper on it after dipping in butter.Yummy

TheCritic in reply to mseanFeb 21, 2012. 8:34 AM

I do the same thing and go 1 step further by dipping the corn in melted butter which has lemon pepper in it. Awesome.

cHOCO-pOCKEY, says: Aug 13, 2011. 12:45 PM

You could also wrap it in seran-wrap -- it's what I do, and it works marvelously.

cinstallers says: Aug 11, 2011. 4:14 AM

Ive just tried this at home and it worked great. Thanks.

Anna Boone says: Aug 7, 2011. 9:42 AM

I always just pull the shucks back, whack'em off part way and use as a handy handle. The corn is good Mexican style with mayo. and sprinkle of Parm cheese.

fletchprint says: Jul 25, 2011. 7:33 AM

I usually infuse a little water in the husk to help it steam. Its a necessity for grilling in the husk. Open the end a little, hook to a faucet or hose turn on....done.

bajablue says: Jun 19, 2011. 4:15 PM

I'm a shuck, wrap and nuke Gal... but I'm going to try it your way tonight, Scooch.

bajablue in reply to bajablueJun 24, 2011. 8:32 PM

oh... my... GOSH! This was the BEST corn on the cob I've ever tasted in my whole entire LIFE!

No more saran wrap for me, ever again!!!

soapbox derby car says: Jan 20, 2011. 3:30 PM

I love how simple this is, but I never would have thought of this myself! thanks!

ycnax says: Nov 25, 2010. 8:54 AM

Microwaving corn in its husk makes the most delicious ear.

paqrat says: Nov 23, 2010. 2:27 AM

Being an ignorant bachelor what would you reccomend for cleaning the corn before nuking? Is rinsing enough?

LemonLily says: Mar 26, 2009. 3:45 PM

Butter your corn if you'd like!

thepelton in reply to LemonLilyJul 24, 2009. 9:13 AM

I like it buttered, beleive me, but I was told my bad cholesterol was too high, so I almost gave butter up.

paqrat in reply to thepeltonNov 23, 2010. 2:21 AM

I needed to cut back on some of the high cholesterol foods I was eating. I discovered Parkay Spray. 0 fat, 0 transfat, and 0 cholesterol. It tastes to me as good as the margerine I had been using. Being a spray it works best on things like baked potatoes and corn on the cob but I have used it on hot breads. I know Wal-Mart carries it in the same area as the margerines.

Goodhart in reply to thepeltonJul 24, 2009. 4:39 PM

just stay away from those trans-fats in some of the margarines !

mattgallion says: Nov 21, 2010. 3:41 PM

microwave it wrapped in Saran wrap. no lie, it works.

Rex_C says: Nov 21, 2010. 1:20 PM

When I was a kid in WV, low those many years ago, we seasoned hot bacon grease with salt and pepper and rolled our boiled corn in it!! Yum-Yum
Of course we didn't know what cholesterol, good or bad, was and never heard of trans-fats. Micro-wave, just a little ripple in the crick.

Love it anyway I can get it now. Sometime, if the corn is already shucked, try wrapping in a wet paper towel and micro-waving.

jtharkness says: Nov 21, 2010. 10:56 AM

I have nuked corn with great results though never wrapped it with a towel before. I will try this asap though Nov in PA is long past corn season. And I certainly agree that ripe corn on the cob is divine. Someone mentioned grilled corn but shucked first. I highly recommend grilling COTC using the same principle as microwaving - unshucked. You also don't need the towel when grilling. While you are grilling your main dish, place the unshucked corn on the upper shelf of the grill or on the sides, away from direct heat or flame, and turn it 5-10 minutes later. I usually just turn it when I turn the meat. 5-10 minutes after turning it just remove it from the grill and within seconds the corn is cool to the touch and ready to be shucked, and, of course, delicious. I always marvel at how quickly the COTC cools down - the silk and leaves must be natures most perfect heat dissipater.

Mark Rehorst says: Nov 21, 2010. 7:37 AM

Great 'ible, but I beg to differ on one point. If you're firing up the grill for a BBQ the best way to prepare COTC is to grill it Japanese-style. Put shucked corn on the grill, rotate frequently, and brush with soy sauce just before removing from the grill.

boogiemanspud says: Feb 4, 2010. 3:34 PM

This is how we cook corn, but haven't used the towel. One hint that I have found, don't try to shuck the corn. Instead, go in about 1/2" from where the stem is and just cut the end off. If you do it right it wont hurt the final row of corn. Then, grab the corn by the hairy end and shake it really hard, the corn will fall right out with no hair/silk left on the corn.

red-king says: Nov 15, 2009. 8:54 AM

barbecued corn is good too...

Re-design says: Aug 4, 2009. 4:34 PM

I tried this tonight. I couldn't believe it was gonna be as good as my usual method. But I was wrong. This way of cooking is way better. I'll never boil corn again. I like mine with salt and "I can't believe it's not butter". I can use all I want and there ain't no extra calories. ( I don't care what it's made of).

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scoochmaroo (author) in reply to Re-designAug 6, 2009. 9:45 AM

I know! It's so good, isn't it!!!

piperjon says: Jul 26, 2009. 9:59 PM

You're my HERO! Swooon! I loooove corn on the cob, so now I have a means by which to prepare it. Thank you! - Pj

sarahsmom says: Jul 26, 2009. 8:12 AM

glad you haven't forgotten where your roots are!

unphazed says: Jul 25, 2009. 5:52 PM

I usually just shuck the corn, then place into a small sandwich bag with butter and water. Microwave in 1 minute increments, tossing the corn in the bag each time. 3 minutes later, poof, done and done.

Goodhart says: Jul 24, 2009. 4:39 PM

I am unable to eat it off the cob anymore :.-..(

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jessyratfink says: Jul 23, 2009. 7:37 PM

I haven't tried it this way. I've been doing them in the oven in foil and they turn out pretty well! But this will definitely keep my tiny kitchen cooler!

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scoochmaroo (author) in reply to jessyratfinkJul 24, 2009. 12:16 PM

I think you'll be hooked. I like the taste of slow-roasted corn, but I usually just don't have the time or patience for it. Now I'm like 2 minutes away from corn whenever I want it. And I want it all the time.