Picture of 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

Picture of Materials
Corn on the cob - unshucked


Paper towel or plate

Wow!!! So easy and the corn was perfectly done! Ty!!

After cooking cut the large end off about 3/4 to 1 inch from end. hold corn at the small end and squeeze. the corn will slide out the big end without any silk. Perfect every time. Yum! Enjoy.

plusco1 year ago

Perfect! Thanks.

msean4 years ago
I like to just peel back the husk and use it for a handle.
TheCritic msean3 years ago
you can also sprinkle the lemon pepper on it after dipping in butter.Yummy
TheCritic msean3 years ago
I do the same thing and go 1 step further by dipping the corn in melted butter which has lemon pepper in it. Awesome.
You could also wrap it in seran-wrap -- it's what I do, and it works marvelously.
cinstallers4 years ago
Ive just tried this at home and it worked great. Thanks.
Anna Boone4 years ago
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.
fletchprint4 years ago
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.
bajablue4 years ago
I'm a shuck, wrap and nuke Gal... but I'm going to try it your way tonight, Scooch.
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!!!
I love how simple this is, but I never would have thought of this myself! thanks!
ycnax4 years ago
Microwaving corn in its husk makes the most delicious ear.
paqrat4 years ago
Being an ignorant bachelor what would you reccomend for cleaning the corn before nuking? Is rinsing enough?
LemonLily6 years ago
Butter your corn if you'd like!
I like it buttered, beleive me, but I was told my bad cholesterol was too high, so I almost gave butter up.
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.
just stay away from those trans-fats in some of the margarines !
mattgallion4 years ago
microwave it wrapped in Saran wrap. no lie, it works.
Rex_C4 years ago
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.
jtharkness4 years ago
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.
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.
 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-king5 years ago
 barbecued corn is good too...
Re-design6 years ago
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).
scoochmaroo (author)  Re-design6 years ago
I know! It's so good, isn't it!!!
piperjon6 years ago
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
sarahsmom6 years ago
glad you haven't forgotten where your roots are!
unphazed6 years ago
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.
Goodhart6 years ago
I am unable to eat it off the cob anymore :.-..(
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!
scoochmaroo (author)  jessyratfink6 years ago
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.
mg0930mg6 years ago
Cool, when I get corn on the cob, I'll do this, how good is it? Does it taste just like boiled?
I have nuked corn on the cob before, and I like it. It seems to cook fine, and doesn't taste any different to me.
We haven't got corn on the cob in a while.... I'll have to get some soon.
The fresh stuff is out of season here in Colorado.
I don't know when it's in season, I know it's not peach season, though. I love peaches.
The season, at least in Colorado, is late spring to early fall. May to September, and that may be pushing it a bit.
I think that's what it is here,too...
scoochmaroo (author)  mg0930mg6 years ago
Oh man, I had this again tonight, and I can't tell you how good it was! It MUST be in season in SF, because it needed NO seasoning AT ALL.
The Corn on the Cob season has begun here in Colorado, and I have been getting some at the nearby Farmer's Market. Lovely!
Good, I'll ask my dad to go to the farmer's market, to pick up some corn. :)
I have gotten used to eating it without salt or butter, and it's probably more healthy for me that way.
Yeah, I still like it with butter, but will substitute it with margarine!
bFusion6 years ago
I'll have to try this. Generally, when I microwave corn I put it (shucked) in a shallow pool of water with some kind of covering so it gets more steamed. I can see how leaving the husk on could do something similar. Great idea!
scoochmaroo (author)  bFusion6 years ago
Yeah, the husk lets it steam itself, and trust me, it's SO much easier to get off all the silk after it's been nuked.
caledonian6 years ago
The way I do it is I shuck it first, rinse it under water to remove remaining strands, wrap it in a paper towel while still wet, stick in microwave for 2-3 minutes depending on size, take it out, slather on some margarine and sprinkle with salt whilst still on the paper towel to prevent clean-up, use the same paper towel to wipe it (to ensure even distribution and remove excess), put on a plate, eat.
umm... place corn in microwave...press start button...wait, you lost me...
I microwave it in it's husk for about 3 minutes, and then peel and eat. Burning your fingers is a possibility if you're not careful.
I cut off most of the husk, all but a little stem, and the point plus silk before I begin. I can cut the husk away with a pair of scissors when done.
scoochmaroo (author)  nonchalantninja6 years ago
Yeah, it can get complicated. It helps to have graduated from cooking skool to understand the intricacies. Stick with it tho, eventually you'll get the perfect outcome! ;)
.... its even harder if you try to season it, you have to have a masters in corn, a degree in microwaves AND have passed the course "powdered seasoning physics 101"
MAMW: Master of Arts in Microwave.
granonan6 years ago
thats just awesome...i love instructables
dchall86 years ago
The only reason corn seems to take forever to "boil" is that people want to cover the entire cob with water. My wife likes to fill the gigantic pot with gallons of water. It goes much faster if you put 1/4 inch of water in a pot, put all your corn in the pot, cover the pot with a lid that fits, and turn on the heat to high. In about 30 seconds the water is boiling. In 5 to 10 minutes the entire pot of corn is steaming hot through and through. If you shuck it first you don't have to shuck a hot ear of corn. And you save all the energy it takes to boil gallons of water.
Sounds like you could do it in a Frying pan with a lid.