Microwave Corn on the Cob
Microwave corn on the cob is the BEST way to cook fresh corn! The corn steams in the husks and locks in the moisture, resulting in juicy, flavorful corn that’s quick and easy to make with minimal effort. And bonus, after corn is microwaved the husks and silk just slip off!
Servings 4 servings
Calories 77kcal
Instructions
- Place all 4 ears of corn in the microwave (I put them directly in the microwave, no need for a plate). Microwave on high for 10 minutes.
- Use potholders to remove the corn from the microwave. Let it sit for about 3 minutes to cool slightly before shucking.
- Shuck the corn. The easiest way to do this after microwaving is to slice off the bottom, and the husks and silk will easily slip off.
- Serve hot, with butter and salt if desired.
Notes
- Nutritional Information: Information for this recipe was calculated without the optional toppings.
- Storage: Once it's cooled, you can store corn on the cob in an airtight container in the fridge for up to 4 days.
- Microwave Cook Time Tip: My microwave is 1.58kW and 4 ears of corn cooks perfectly for 10 minutes. You can adjust the cooking time based on the wattage of your microwave.
- How to Cook Up to 4 Ears of Corn: If you’re cooking less corn, you will want to cook for less time. 1 ear of corn cooks for about 5 minutes, 2 ears cooks for about 7 minutes, and 3 or 4 ears cooks for about 10 minutes.
- How to Microwave Corn on the Cob That's Shucked: Wrap each ear of corn in a damp paper towel. For 1 to 2 ears of corn, microwave for about 3 minutes. And for 3 to 4 ears of corn, microwave for about 5 minutes.
Nutrition
Serving: 1ear of corn | Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Calcium: 2mg | Iron: 1mg