Microwave corn on the cob

What you need to cook corn in the microwave

In the microwave, corn is cooked to an optimal state, and the husks and silks are easily separated.

Set the time

We've found that 3 minutes is the perfect balance for well-cooked kernels and an easy-to-shuck cob.

Cook for 3-4 minutes

If you prefer softer grains, cook for 4 minutes. (And if you use that extra minute to microwave a compound butter—say, with a pinch of paprika and lemon juice—we wouldn't blame you.)

Use a serrated knife

Use a serrated knife to firmly grip the corn and cut off the tip.

Cut off about 1 cm from the top

You can trim the end off the cob either before or after microwaving. It's easier to do this beforehand, as the cob will be very hot right out of the oven. However, doing it afterward will prevent you from losing that 1/2 inch (1.3 cm) of corn.

Perfect corn without husks

Microwave cooking occurs when waves interact with the water molecules in the corn. The rotating molecules generate heat, which then turns into steam. The steam emitted by the kernels causes the husks and silks to separate from the cob, making them easy to remove. You'll get perfectly cooked, huskless corn.

Fresh Corn on the Cob Recipes:

Corn salsa

Recipe: Corn salsa

Spicy cornbread with fresh corn

Recipe: Spicy cornbread with fresh corn

Fried potatoes with corn

Recipe: Fried potatoes with corn

Pan-fried scallops with creamed corn

Recipe: Pan-fried scallops with creamed corn

Creamed Corn in Coconut Milk

Recipe: Creamed Corn in Coconut Milk