Microwave Corn on Cob (Printable)

Quickly prepared, tender corn on the cob bursting with sweet, juicy flavor and simple seasoning.

# What You'll Need:

→ Produce

01 - 2 ears fresh corn in husks

→ Optional Toppings

02 - 2 teaspoons butter
03 - Salt to taste
04 - Freshly ground black pepper to taste

# How to Make It:

01 - Leave the corn in the husk. If the corn is already husked, wrap each ear in a damp paper towel.
02 - Place the corn directly on the microwave turntable.
03 - Microwave on high for 4 to 5 minutes for 2 ears. For 1 ear, use 3 minutes and add 1 to 2 minutes for each additional ear as needed.
04 - Carefully remove the corn from the microwave using oven mitts as it will be extremely hot.
05 - Allow to cool for 1 to 2 minutes. If cooked in the husk, cut off the stem end and squeeze the corn out, leaving the silk behind.
06 - Peel away any remaining silk from the kernels.
07 - Serve hot, topped with butter, salt, and pepper as desired.

# Expert Tips:

01 -
  • Ready in just 7 minutes from start to finish—faster than boiling water
  • No pots, pans, or cleanup required
  • Keeps all the natural sweetness and moisture locked inside
  • Perfect for one ear or a quick batch of two
  • Naturally vegetarian and gluten-free
  • The husk acts as a natural steamer, delivering tender kernels every time
02 -
  • Choose corn with bright green, tightly wrapped husks and moist silk for the freshest flavor
  • The husk-on method keeps the corn incredibly moist and makes silk removal effortless
  • If using pre-husked corn, make sure the paper towel is damp, not dripping wet
  • Don't skip the resting time—it allows the heat to distribute evenly and makes handling safer
  • Save leftover corn kernels in the fridge for up to 3 days to add to salads, salsas, or scrambled eggs
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