Without cluttering your grill or waiting for a big pot of water to boil, you can quickly and conveniently microwave corn on the cob. This straightforward method for corn on the cob uses a moist paper towel and your microwave to perfectly steam each ear of corn. In order to enjoy the sweet flavor of summer corn all year long, I freeze the corn on the cob in plastic bags. In the chilly winter, I simply extract one frozen ear of corn.
| Prep Time: | 2 mins |
| Cook Time: | 3 mins |
| Total Time: | 5 mins |
| Servings: | 1 |
Ingredients
- 1 ear fresh corn
Instructions
- Remove husk and silk from ear of corn.
- Wet a paper towel, then wring it out so it’s still moist. Wrap the moist towel around the ear of corn and place it on a microwave-safe plate.
- Cook in the microwave until kernels are tender but still crisp when poked with a knife, 3 to 5 minutes.
- Carefully remove and discard paper towel before serving.
- Cook time will depend on the wattage of your microwave and the size of your corn. If cooking two ears at a time, wrap each ear in its own moist paper towel, and increase the cook time by 1 to 2 minutes.
Reviews
Wrapping in a moistened paper towel is.good. as for the time to cook all depends on the power of the microwave. I say 3 min with an 800 watt microwave, 2.5 with a 1000 and 2 with a 1200 watt machine.
Microwaved fir 3 min. Corn tasted overcooked. Next time I’ll try 2 minutes.
First time I tried this method. It worked like a charm. My go to method from now on when I only need to stream one cob. Thank you!!
We used to wrap them in wax paper and microwave. Now we cook right in the husks, when available. I In the summer when corn is everywhere and cheap we buy It and freeze it right in the husks. Then we can have “fresh” corn all year round. Don’t even defrost it before putting it in the microwave. So delicious.
I’ve been cooking corn on the cob in the microwave for over 20 years. But I keep it in the husk. Set timer for 1 1/2 minutes to cook. Then turn corn over and cook for another 1 1/2 minutes. It’s very hot. Cut off the bottom of the corn with a knife revealing the corn inside and using your hands squeeze the other side so the corn slips right out keeping the stings inside. Butter and season and Voila!
4 minutes
I LOVED this recipe. The first time I tried it, it was just with a pinch of salt and butter, but this time, I added 1/2 a tablespoon of pepper and it tasted great. Great for Thanksgiving, Christmas, or just a side for any meal. Loved it.
I have cooked corn on the cob like this for years and this is the only way I cook it. I rinse of the shucked corn and leave it damp, roll it in a piece of wax paper and cook for 2 minutes. That works perfectly for me and the microwave I have. I put just enough butter on it to make the salt stick (so very little). It is great.
This is so much better than boiling where many nutrients will be wasted in the water. I have found that a square of waxed paper works great. I place the cob on the waxed paper and then drizzle olive oil and sprinkle salt on the clean cob and then wrap it up in the waxed paper sheet. That produces a plate-ready, seasoned and cooked cob with no pesky paper sticking to the corn.
quick & easy. my son liked it, I didn’t have any this time (only had 2 ears), he said it tasted just fine.
I did not make any changes. It was tenderly delicious! I cooked it for four minutes. Thank you for the recipe.
It was the most perfect corn on the cob I’ve ever had! I used more than one paper towel and cooked it for 4 minutes. Thanks for the recipe!
Worked a dream, thanks
Even easier: put lean cob on saranwrap. Lay it across the corner and brush it with melted butter. Cover the ends of the corn with the corner of the wrap. Then fold in the rest of the wrap. Microwave for 2 minutes per cob. Serve in the wrap so that it stays hot until ready to eat! This even improves the taste of grocery store corn! Tastes like it came right from the garden!
This has become my favorite way to cook corn! I usually cook more than 1 at a time and I wait until it smells strongly cooked but not much more than 5-6 minutes for 4 ears–I go by the smell instead of the timer 🙂
I always microwave my sweetcorn, just cut off the floppy bits of silk, pop it in husk and all, and give it about 3 minutes. Then fold the leaves back and use them as a handle to eat it. Too easy – and delicious!
Microwave method works great!
It’s was so hot out today I decided to try this and I will never boil corn again !
I will never boil corn again! This is the easiest and fastest way to cook corn on the cob and it taste great!
I agree with wseling. Don’t worry about the wet paper. Fresh sweet corn has enough water inside to steam in husk. I have a 1000w microwave & 3m 30s is long enough to cook a whole ear. Bonus is the silk comes off really easily once cooked & you can use the husk as a holder. Maybe the paper trick would be useful if you have dehusked & frozen the corn previously. Great if this is the only thing you were cooking (as I often do for lunch)
I’ve been cooking my corn on the cob in the husk in the microwave for over 20 years. A co-worker taught me that trick around 1990. It’s delicious!!! I have never used the paper towel though. Just place the husk on a plate and microwave it for 5 or 7 minutes on high. strip away the husk and silk, then add salt , pepper , and butter , if desired , and just enjoy!!!