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Let’s talk about corn on the cob – one of those summer staples we all love. I remember spending way too much time boiling water and waiting around just to get those golden kernels on the table. But here’s the thing: I discovered you can actually make perfect corn right in your microwave, and it’s changed my weeknight dinner game completely.
Sure, some people might raise an eyebrow at microwaving corn, but trust me on this one. It’s become my go-to method when I need a quick side dish without heating up the kitchen or dealing with a big pot of boiling water. Plus, the corn comes out just as juicy and tender as the traditional way.
Want to know the best part? You can cook one ear for a quick lunch or several for the whole family – it’s that simple. And cleanup? Just toss the husks in the compost bin, and you’re done. No pots, no waiting for water to boil, no fuss.
Why You’ll Love This Microwave Corn
- Super quick cooking – Ready in just minutes, this method is perfect when you need a fast side dish without heating up your kitchen or waiting for water to boil.
- One ingredient only – All you need is fresh corn on the cob with the husk – no extra ingredients or fancy equipment required.
- Foolproof method – This no-fail cooking technique gives you perfectly cooked corn every time, whether you’re a beginner cook or a seasoned pro.
- No mess – Skip the big pot of boiling water and endless cleanup – this method keeps your kitchen clean and cool.
What Kind of Corn Should I Use?
Fresh sweet corn is your best bet for this microwave method, and you’ll want to look for ears with bright green, tightly wrapped husks that feel slightly damp. When you peek inside, the kernels should be plump and go all the way to the tip of the ear, with rows that are tightly packed. Yellow, white, or bi-color sweet corn all work equally well with this cooking method – it really comes down to personal preference. Just be sure to choose corn that feels heavy for its size and has fresh-looking silk at the top that’s slightly sticky to the touch.
Options for Substitutions
When it comes to this simple microwave corn recipe, there aren’t many substitutions needed, but here are some helpful tips:
- Fresh corn with husk: The husk is pretty important for this cooking method as it helps steam the corn perfectly. If you only have husked corn, you can wrap it in damp paper towels instead. Just make sure to cover it completely and reduce cooking time by about 1 minute.
- Type of corn: While any variety of sweet corn works here, keep in mind that white, yellow, or bi-color corn all cook the same way. Just avoid using frozen or canned corn – this method is specifically for fresh corn on the cob.
- Cooking vessel: If your microwave is too small for a whole cob, you can cut it in half before cooking. Just wrap each half the same way and reduce cooking time by about 2 minutes.
Watch Out for These Mistakes While Cooking
The biggest mistake when microwaving corn on the cob is removing the husk beforehand – keeping it on actually creates a natural steam chamber that cooks the kernels perfectly while maintaining their moisture. Another common error is microwaving for too long, which can turn your corn tough and chewy – start with 3 minutes for one ear, adding 1-2 minutes for each additional ear of corn. To ensure even cooking, place the corn on a microwave-safe plate and rotate it halfway through the cooking time if your microwave doesn’t have a turntable. After cooking, let the corn rest for 5 minutes before handling, as the trapped steam can cause burns when removing the husk too quickly.
What to Serve With Corn on the Cob?
Corn on the cob is a classic summer side dish that pairs perfectly with all your favorite grilled foods! For a backyard barbecue vibe, serve it alongside burgers, hot dogs, or grilled chicken – the sweetness of the corn complements these savory mains really well. You can keep things simple with other summer sides like a fresh coleslaw or potato salad. If you’re going for a more complete meal, try serving your corn with some pulled pork sandwiches or grilled fish – the combination just screams summer dinner. Just don’t forget to put out plenty of butter, salt, and pepper so everyone can season their corn exactly how they like it!
Storage Instructions
Keep Fresh: If you’ve got leftover cooked corn on the cob, wrap it tightly in plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for about 3-4 days, though it’s always tastiest when eaten fresh!
Cut & Save: Already cooked but want to save the kernels? Simply slice them off the cob and store them in an airtight container in the fridge for up to 4 days. They’re perfect for adding to salads or other dishes later!
Warm Up: To enjoy your leftover corn, wrap it in a slightly damp paper towel and microwave in 30-second bursts until it’s warm. Or if you’re using loose kernels, just give them a quick zap in the microwave with a splash of water to keep them from drying out.
| Preparation Time | 5-10 minutes |
| Cooking Time | 2-4 minutes |
| Total Time | 7-14 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 90-100
- Protein: 3-4 g
- Fat: 1-2 g
- Carbohydrates: 20-25 g
Ingredients
- 1 corn cob, with husk intact
Step 1: Microwave the Corn
Place the corn in the microwave without removing its husk.
Set the microwave to the high setting and microwave the corn for 4 minutes.
Be aware that each microwave is different; if you find that this timing over-cooks the corn, adjust the timing to 2 to 3 minutes for future attempts.
Step 2: Cut the Bottom Off the Stem End
Carefully remove the corn from the microwave using a kitchen towel or pot holder, as it will be hot.
Cut off the bottom of the corn at the stem end, trimming about one row of corn away from the stem.
Step 3: Remove the Husk
With the bottom cut off, slip off the husk and silk effortlessly.
Enjoy your perfectly cooked corn!
Once you try this trick, we’d love to hear your feedback.
Feel free to leave a comment or a review with your experience!