Microwaving corn on the cob is a fast, no-pot way to cook everyone’s favorite veggie.
Once you learn how to microwave corn on the cob, you’ll have quick, juicy cobs packed with sweet summer flavor every time.
Holly’s Recipe Highlights
- Flavor: Sweet corn on the cob is drenched in butter with salt and pepper for a taste of summer in every bite.
- Skill Level: Microwaving corn on the cob is quick, easy, and mess-free.
- Prep Notes: Blend butter with preferred seasonings in advance.
- Make Ahead: Keep prepared corn warm in a crockpot with a little water on the bottom so they don’t dry out.
- Freezing: Enjoy the flavor of summer corn all year long by freezing cooked and cooled cobs.
Easy Ingredients
- Corn: Choose fresh ears of corn with clean husks wrapped closely around the cobs for optimal steaming.
- Butter: Real butter (salted or unsalted) brings out the best flavor of corn on the cob.
PRO TIP: Mayonnaise is a great substitute for butter when you’re making corn on the cob, especially when it’s seasoned!
- Seasonings: Salt and pepper are just for starters! Add a few pinches of cayenne, a Mexican blend, or a kid-favorite everything bagel seasoning.
- Variations: Other tasty butter blends include honey butter, sriracha butter, pesto butter, or roasted garlic.
How to Microwave Corn on the Cob
- Place cobs of corn in the microwave.
- Cook on high (full recipe below).
- Remove from the microwave and cut off both ends.
- Remove the husks and serve as desired.
Microwaving Made Easy
- Be mindful of the size of your microwave before purchasing corn on the cob; make sure it’ll fit.
- Adjust cooking time based on the wattage of your microwave.
- Use hot mitts, a kitchen towel, or tongs to remove cooked corn; it will be very hot!
- Carefully pull the husks back and away from you to avoid the hot steam.
Serve It & Save It
- Corn on the cob is a summer BBQ staple! Add it to a pile of Crock Pot ribs or grilled burgers with a side of macaroni salad and some grilled watermelon for dessert.
- Keep leftover corn in a covered container or zippered bag in the refrigerator for up to 3 days. To reheat, wrap each ear in a clean, wet paper towel and reheat in the microwave.
- Corn can be frozen whole or with the kernels removed for up to 6 months in zippered bags. Thaw in the refrigerator before reheating.
- Use leftover corn to make a Crockpot corn chowder or a creamy corn pudding.
Easy and Delicious Corn Recipes
Did you make Microwave Corn on the Cob? Leave a comment and rating below.
How to Microwave Corn on the Cob
Microwaving corn on the cob is a quick and easy way to enjoy sweet, tender corn with minimal fuss and clean up!
Equipment
Microwave
Ingredients
- 2 ears corn in the husk
- 1 tablespoon butter
- salt and pepper to taste
Instructions
- Place both ears of corn in the microwave, still in the husk.
- Microwave on high power for 4-6 minutes. Larger husks will take longer to cook.
- Remove from the microwave and cut the ends off both sides of the corn. Peel back the remaining husk. Be careful, it will be hot!
- Serve with butter and season with salt and pepper to taste.
Notes
- Nutrition calculated without salt and pepper.
- Keep leftover corn in an airtight container in the refrigerator for 3 days and in the freezer for 6 months.
Nutrition Information
Serving: 1cob | Calories: 51kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 45mg | Potassium: 4mg | Fiber: 0.03g | Sugar: 0.05g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.01mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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