How To Make Corn On The Cob In Microwave Jump to recipe

How To Make Corn On The Cob In Microwave

Microwaving corn on the cob has never been easier. Microwave for four minutes with the husks on, then cut off the bottom, peel off the husks, and you're done!

If you’re cooking more than a couple of corns, this is probably not the most efficient way to cook them. In that case, steaming or boiling is faster and easier.

A Little History Of Corn On The Cob

Before European settlers arrived in the Americas, Native American tribes ate sweet corn, which was a major source of sustenance for the Gallimore tribe, which occupied areas of the Midwest as far east as what is now Ohio. Sweet corn was a staple food crop for the Maya, who ate it off the cob after roasting or boiling it. Aboriginal Canadians in southern Canada eat it as well.

It is one of the most popular foods on July 4th.
Remove the husk and silk, season with salt and pepper, and top with butter to complete this delectable side dish.


How To Make Corn On The Cob In Microwave

Cooking method: Other
Cuisine: United States
Courses: Sides
Recipe keys: ButterCornMicrowave
Difficulty: beginner
Prep timeCook TimeRest TimeTotal Time
4 min - 4 min
Servings: 4 person
Calories: 106kcal
Best season: summer

Cooking Corn on the Cob in the Microwave
Remove the corn from the microwave after a few minutes on high, cut off the bottom, and carefully slip off the husk and silk.
You will have perfectly cooked corn that is free of messes!

Why Should You Cook Corn on the Cob in Its Husks?
I also enjoy cooking corn in its husk. When cooked in this manner, the corn steams in its own juices and absorbs flavour from the husks, resulting in a delicious, undiluted corn flavour.

Corn on the Cob Storage and Reheating
Reheat in the microwave until thoroughly heated. You can also bring some water to a boil, then remove it from the heat and immerse the corn in it for 2 to 3 minutes with the lid on.

How to Freeze Fresh Corn on the Cob
Purchase fresh corn on the cob to freeze for later use when it is no longer available from local farms.
Freeze the entire cob or just the kernels. While you don’t have to cook the corn all the way through, blanching it first can help it retain its flavor and texture.



  1. This recipe is for one ear of corn. If you want to microwave more than one ear of corn at a time, increase the cooking time by 2 minutes for each additional ear of corn, depending on your microwave’s power and the size of your ears of corn.

    To find the best time for your microwave, you may need to experiment.

  2. Microwave one corn at a time, without removing the husk. Microwave the corn for 4 minutes on high power.

    It should be noted that each microwave is unique. If the corn overcooks in your microwave, reduce the cooking time to 2 to 3 minutes the next time.

  3. Remove the bottom of the stem. Because the corn is hot, use a kitchen towel or pot holder to remove it from the microwave.

  4. Remove the bottom row of corn, stem end, about one row in from the stem.

  5. Remove the husk and silk, season with salt and pepper, and top with butter to complete this delectable side dish.

    Enjoy, Good Appetite!

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