Learn how to make corn in the microwave with this quick and easy method. Enjoy sweet, juicy corn in minutes with minimal cleanup.
I love corn — we get the best, sweetest ears in my state, and we eat more than we probably should. The good news is microwave corn is so fast and simple that I don’t mind. It takes only minutes and doesn’t create a pile of extra dishes. Quick, hot corn on the table with almost no fuss? Yes, please.
Dishes seem to multiply when you least want them to, so this method keeps things tidy.
There are a few ways to microwave corn, but my preferred method is the fastest and requires the least waiting. Instead of cooking the corn in the husk and then waiting for it to cool so you can handle it, I use pre-shucked ears or shuck them first. That way, after cooking, the corn is ready to dress and serve right away.
The technique is simple: wrap each ear in a damp paper towel to trap steam, microwave for a few minutes, then unroll carefully and finish with butter, salt, or herbs. Using tongs to unroll the hot paper towel is a safe move. It’s fast, reliable, and the corn stays tender and juicy.
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How to Microwave Corn on the Cob
Ingredients
- cobs of corn
Instructions
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Shuck the corn if it isn’t already shucked. Pat each ear dry, then wrap it in a damp (not dripping) paper towel.
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Place the wrapped ear directly in the microwave or on a microwave-safe plate.
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Microwave on high for 3 minutes. Carefully flip the ear and microwave for an additional 3–4 minutes, depending on the size and how tender you like it.
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Use tongs or an oven mitt to remove the hot ear, then carefully unroll the paper towel. Dress with butter, salt, pepper, or fresh herbs and serve immediately.