Go Back
The Best Way to Microwave Corn on the Cob (Fast & Easy)

The Best Way to Microwave Corn on the Cob

Fresh sweet corn cooks quickly and stays juicy when microwaved in its husk. Serve the tender kernels immediately with butter, kosher salt, and optional black pepper.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 4 minutes
Total Time 7 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 ears Fresh sweet corn, preferably in the husks
Husked Corn Method
  • 2 tablespoons Water
For Serving
  • 2 tablespoons Butter
  • 1/2 teaspoon, or to taste Kosher salt
  • Optional Black pepper

Method
 

Step-by-Step
  1. Trim excessively long silk and loose outer leaves from 4 ears of corn, leaving the husks intact whenever possible.
  2. Place 1–2 ears in the microwave and cook on HIGH for about 3–4 minutes per ear. For four ears, cook for approximately 7–8 minutes, turning the ears halfway through.
  3. Let the corn rest for 2 minutes before handling. Carefully remove the hot husks and silk, then serve with 2 tablespoons butter, 1/2 teaspoon kosher salt, and optional black pepper.
  4. For husked corn, place the ears in a microwave-safe dish with 2 tablespoons water, cover tightly with a microwave-safe lid or vented plastic wrap, and cook for 4–6 minutes for four ears, turning halfway through.

Notes

Microwave power and ear size affect cooking time. Begin with the shorter cooking time and add 30–60 seconds if the kernels are not tender. Let the corn rest briefly after cooking because trapped steam remains very hot.