Microwave Corn on the Cob

By Genevieve Ko

Published Oct. 8, 2024

Microwave Corn on the Cob
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Cook Time
5 minutes
Rating
5(341)
Comments
Read comments

In a microwave, corn steams to juicy sweetness in minutes without heating up the kitchen. The husks trap the vegetable’s natural moisture, and the silks slip off easily after being zapped. (In fact, this method is great for shucking corn quickly. You can microwave the corn for just a minute or so, until the husks and silks come off easily, then finish cooking the ears on the grill.) Microwaving corn is ideal when you’re preparing just an ear or two, but you can microwave as many as can fit in a single layer in your machine at one time. You’ll just have to cook them longer, about 4 minutes for two ears and 5 minutes for three.

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Ingredients

Yield:1 serving
  • 1corn on the cob, unhusked
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

87 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 3 grams protein; 15 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the corn on a plate and microwave at full (regular) power for 3 minutes. Peel back the top of the husk and see if the kernels look glossy and a little translucent. If so, it’s done. If not, microwave longer in 30-second intervals, checking for that shiny glow.

  2. Step 2

    Let the corn rest in its husk for a minute or so to cook through a bit more and cool down a little. Discard the husks and silks and enjoy.

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Ratings

5 out of 5
341 user ratings
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Comments

Claudia

You will need a silicone oven glove to shuck! There's a youtube video showing a really easy way to shuck: chop off the bottom inch or so of the cob, then (with your silicone oven gloves on) squeeze from the top until the cob slides out of the husks. Most of the silk will be left behind with the husk.

DB

I do 4 min for 2, 6 for 3, and 8 for 4…

B

This is how I always cook corn. Fast, easy, and you can leave it in the husk for 10-15 min and still have it be warm. I just use a dish towel to hold the steaming hot husk when I’m getting it off. Easy peasy and perfect corn every time.

Jerry

You call for the corn to be "unhusked". Then your recipe instructions state "peel back the top of the husk to see . . ." I'm cornfused.

David Kelly Crow

By way of Martha Stewart and my wife Jamie. Half an inch of water in a pot. Place any number of shucked ears in the pot, then cover and turn on heat. As soon as the water comes to a boil turn off heat and let sit for 5 minutes. Then you're good to go.

MP

I steam my corn. It only takes a half inch of water and about five minutes after it boils. It stays sweet and doesn't get mushy. Yum!

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