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!
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Step 1: Materials
Corn on the cob - unshucked
Paper towel or plate
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.