|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 7g||37%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 5mg||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
While grilled summer sweet corn is delicious, what happens if you’re short on time or don’t have access to a grill? Luckily, using your microwave is a fast and easy way to cook corn on the cob in just a few minutes. While grilling corn adds smoky flavor, microwaving is a surefire way to achieve tender, perfectly cooked corn with little risk of overcooking.
Sweet corn is at its peak in late summer. In many states, you can find it at farm stands on the side of the road or at the farmers market, but grocery stores often carry locally grown corn when it’s in season. It makes a perfect side dish for burgers or anything you’d like to throw on the grill. You can also microwave corn and cut off the kernels to add to salads, soups, and more.
How to Microwave Corn on the Cob
First things first, leave the husk on your corn to steam the kernels, keeping them juicy and fresh. After just a few minutes in the microwave, break or cut the bottom of the cob off, then slip off the husks. Note, sweet corn comes in white and yellow varieties, and when cooked the kernels will turn a darker, more intense color. Season with dried spices, lather in an herby compound butter, or coat in a sticky-sweet glaze to take it to the next level—see the bottom of the recipe for fun flavor variations.
Making Multiple Servings
We don’t recommend this technique to serve a crowd, but you can feed the family by microwaving 4 ears of corn in under 10 minutes. To serve more than one person, simply add 2 minutes of cooking time per each additional ear of corn:
- 6 minutes for 2 ears
- 8 minutes for 3 ears
- 10 minutes for 4 ears
“This recipe only takes a few minutes, and you’ll have perfectly cooked, juicy corn on the cob! They even taste great the next day, just microwave them for 30-60 seconds and you’re all set. This will definitely be my go-to corn on the cob recipe, especially because I don’t have a grill at home.” —Bahareh Niati
1 ear of corn, husk on
1 tablespoon unsalted butter, softened
1/4 teaspoon kosher salt, more to taste
1/8 teaspoon pepper, more to taste
Finely chopped fresh herbs, such as basil, dill, cilantro, and parsley, for garnish
Gather the ingredients.
Place the husk-on corn in the microwave. Cook on high for 4 minutes.
Let cool for 30 seconds to a minute, then break or cut the bottom of the cob off. Pull back the husk and silk from corn. When cooked, the kernels will be plump, juicy and slightly darker in color.
Slather with softened butter, then season with salt and pepper. Garnish with fresh herbs. Serve immediately.
- If you don’t plan to eat it the same day you bought it, corn can be stored loose in the refrigerator for one to two days.
- Cooked corn can be reheated. Remove the husk, wrap in foil and reheat for 5 to 10 minutes in a 350° oven. Alternatively, use a serrated knife to cut kernels from the cob and add corn to salads or serve as a side dish. Freezing is not advised.
- When shopping for corn, look for large ears with green, fresh husks and silk. Corn is best eaten as soon as possible after it is harvested, so ask your grocer or local farmer when it was picked.
- Some ears of corn have insect damage at the top of the cob. It’s not harmful, and you can simply cut off that part of the cob once it’s cooked.
- In grocery stores, sweet corn is often sold without the husk. If that’s what you can find, just reduce the cooking time to 3 minutes and 30 seconds.
Try these other topping ideas! Mash them together with a fork, then slather onto the warm corn. For more than 1 or 2 ears of corn, simply multiply the recipe by the number of ears you’re serving.
- 1 tablespoon softened unsalted butter + 1 1/2 teaspoons white or yellow miso + 1 teaspoon minced chives or green onions
- 1 tablespoon softened unsalted butter + 1 minced garlic clove + 1 teaspoon minced parsley + a pinch of kosher salt
- 1 tablespoon Greek yogurt + 1 tablespoon mayonnaise + 1 teaspoon minced dill + 1 teaspoon lemon zest + a pinch of kosher salt