Microwave corn on the cob is a no-fuss, quick and easy method to making a great summer corn side dish. Once you made it this way you may never make it any other way, it's that easy!
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Microwave corn on the cob is such an easy side dish to my Bacon Wrapped Hot Dogs and my Teriyaki Steak for those grilling nights. I seriously hate shucking corn, it's such a messy tedious job that I always dread! This method takes all the fuss out but if you don't mind shucking you might love my Grilled Corn On The Cob.
Why this recipe works
This is a simple way to make corn on the cob, much faster than boiling water. The microwave method allows the corn to steam in its own husk and locks in the moisture. Then the cooked corn just slides right out of the corn husks, corn silk and all. You can eat it as is with some of my Garlic Herb Compound Butter, or throw it on the grill to get some char first.
- Corn-Either white corn or yellow corn works.
- Butter-Use real butter
How to make this recipe
- Step 1-Place corn on a microwave-safe dish and cook.
- Step 2-Remove the corn from the microwave and let the corn cool for about 1 minute.
- Step 3- Using a dishtowel hang on to the tip of the hot corn, and using a sharp knife cut about 1 inch off the end.
- Step 4- Grab the other end with an oven mitt or kitchen towel (it will be hot) and push the corn right out of the husk.
- You want to slide the corn out while it's hot so don't let it sit too long.
- Use a pot holder or dish towel to remove the corn. Not only is the corn hot but the husk hold in the steam.
- If you cut the kernels off the cob don't throw them away! The naked cobs have so much flavor and it is perfect for adding to soups and stews.
- After the corn is cooked and out of the husks, you can toss them on the grill for a quick char.
If you can get some summer corn from a farmer’s market during the summer months that will always be the sweetest. Look for bright green husks and the tassels should be brown and sticky to touch.
By steaming the corn in the microwave oven and then cutting the stalk end off the cob. Then the whole ear of corn just slides right out of the husk leaving both the husk and silks behind.
The best way to store leftovers is in a large ziplock bag in the refrigerator for up to 5 days. To reheat wrap a wet paper towel around the corn cob and heat in the microwave for 2-3 minutes.
Freezing fresh summer corn to have on hand through the winter months. Cook the corn according to the directions let it completely cool and wrap each cob in plastic wrap and place in a ziplock freezer bag. Or you can remove the kernels from the cob and place them in a ziplock freezer bag. Reheat in the microwave or in a pot of boiling water until heated through. Delicious to use in corn recipes like my side dishes Grilled Mexican Corn Salad or my Cheesy Creamed Corn or delicious Corn Chowder Casserole
Microwave Corn on the Cob
- 4 ears of corn
- 4 tablespoon butter
- Sat and pepper to taste
- Fresh chopped parsley
- Place all four ears of corn in the husks in the microwave.
- Cook on high for 10 minutes.
- Remove corn from the microwave. Use a dish towel or oven mitt and hang on to the tip of the corn. Using a sharp knife cut off the bottom (about 1 inch up)
- Gently squeeze out the corn from the husks.
- In a small bowl melt butter and parsley. Brush on top of the corn and season with salt and pepper to taste.