Microwave Corn on the Cob


Often with cooking, one really has to go out of his way to make something taste great. Take corn on the cob for instance. I grew up with my mom placing dozens of ears of corn in large pots of water on the stove, bringing the pots to boiling, and cooking the ears for at least 10-15 minutes. Drain the corn, try not to burn your fingers or face with the hot vats of boiling water, and let it cool down as the house heats up from all of the steam. Did the corn always taste great? You betcha!

Today I would like to share with you an easy-peasy way to cook corn. I have heard of people microwaving it before, and I always took that advice with a raised eyebrow. The truth is: it really works! Not only does the corn cook perfectly in the microwave, but it is also quicker with less fuss. The house won’t become a sauna from vats of boiling water, and the silk from the cob pulls right off after being cooked.

Microwave Corn on the Cob
Prep time
Cook time
Total time
Serves: 2-6
  • 6 ears corn on the cob
  1. Cut the very tops and ends of the cobs off with a sharp pair of kitchen shears.
  2. Peel away the husks, leaving a thin layer that still covers the ears (about 4-6 husks should do it).
  3. Line the bottom of your microwave with a large sheet of waxed paper. Place the ears of corn in a row on the paper, centering the smallest ear and keeping the larger ears on the ends.
  4. Using the fresh vegetable setting on your microwave, cook the ears for 6 minutes. Flip them over and cook for an additional 6 minutes.
  5. Let the ears cool in the microwave at least five to ten minutes before removing the husks and silk. (The silk should slide right off).


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