Corn on the cob has to be the quintessential summer side dish. It’s delicious cooked on the grill or in a pot of boiling water, and you can season it with almost anything. Whether you prefer the classic butter, salt, and pepper combo or like to spice things up with chili and lime, this dish is always a favorite. But did you know the simplest method of cooking corn on the cob is in the microwave? And what’s more, it’s foolproof and totally delicious done this way! Read on to find out what to do!
First of all, this isn’t the method to use for a cookout or dinner party. You’re limited by the size of your microwave, and most microwaves are not big enough to fit more than four cobs max at one time. For a quick dinner for just a couple of people, however, this is the easiest method, with the least prep and cleanup time.
We’ve already told you it’s easy and efficient—but just how easy is it? Well, the thing that truly makes this process a breeze is that you microwave the cobs still in their husks. This means no arduous shucking process, and no mess from the corn silk getting everywhere. After the corn is cooked, the husk peels off easily, with the silk coming away in one piece.
Cooking the corn in its husk also ensures that it retains its flavor and comes out perfectly tender and juicy. The husks impart flavor to the corn cobs, leaving a delicious, concentrated flavor. Compared to the boiling method, you don’t lose any nutrients to the water—they all stay right where they are, sealed inside the husk until you’re ready to eat.
The corn you choose matters, and ideally it should be local and in season. Fresh corn will have a green-tinged husk and the cornsilk strands should be pale and moist. If the cornsilk appears dried up or the husk is totally brown, the corn isn’t fresh.
Place your corn in the microwave, straight on the turntable. Ensure that the cobs are not too crowded together and that the turntable can spin freely. Some microwaves may be big enough to accommodate four cobs, but most will be better with only two.
Put the microwave on its highest setting and microwave the corn for four minutes for a single cob, adding an extra two minutes for each additional cob.
Note that every microwave is different, and power settings can vary. If you feel like your corn isn’t done quite enough, try cooking for longer the next time, or cooking for less time if you find it overdone.
The corn will be very hot when you take it out of the microwave, so make sure you use an oven mitt or towel to grab it. Let it sit for at least two minutes to cool down slightly before the next step.
Still using your oven mitt or tea towel—because it will still be hot—use a sharp knife to cut through the stem end of the corn. You want to ensure you’re cutting through the bottom of the cob itself, not just through the stem. Make sure your knife is super sharp, otherwise this can be difficult!
This is where this method gets almost magical! Simply slide off the husk. The silk will come with it, leaving a perfectly shucked corn cob and absolutely no mess at all.
Now that your corn is perfectly cooked, it’s time for seasoning! Some people think the in-husk cooking method leaves the corn so delicious it doesn’t need seasoning, but that choice is really up to you. Here are some of our favorite seasoning combos for corn on the cob:
If you like, when cooking corn on the cob in the microwave you can try one of these variations on the classic method:
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