Super Easy. Learn how to pick the best corn and microwave with the husk on in just a few minutes. Perfect for the smaller households. Just follow these easy step by step photo instructions.
Editor’s Note: Originally published July 19, 2012. Republished with additional details to the instructions. A guide to picking the best corn added and updated photos.
DON’T SHUCK THAT CORN. There is no easier method, just toss them in a microwave. No husking the corn, just toss them in. It’s just a matter of setting the timer.
We all look for shortcuts. We want great results but faster and easier. This is it.
It turns out that you can just toss the ears, husks and all, into the microwave. Cook them and then shuck them.
The easiest way to shuck is to cut the bottom of the ear off and squeeze the ear out. The corn silk will stay with the husks.
My Rating
What is not to love about fresh sweet corn.
Pro Tips: Recipe Notes on Microwave Corn on the Cob
One of the keys to cooking in a smaller household is great quick side dishes. This is it.
I suggest microwave for cooking up to 4 ears of sweet corn. If you are doing more, an alternative method like the oven or boiling would be more time effective. I will discuss both below.
How to Pick the Best Sweet Corn?
Notes on Sweetness of Sweet Corn.
There are several hundred types of sweet corn. Some have enhanced the sweetness, and unless you planted the corn, you wouldn’t know the variety.
What you can control is the freshness since the sugar in the corn starts to deteriorate rapidly as soon as picked and in 3-4 days will be mostly starch. The easiest route for most of us to the sweetest corn is by getting the freshest corn.
Should You Take a peak?
The most common way to choose an ear of corn is to take a peek. My mother always did. Peel down the husk a bit and check for bright, plump kernels.
But in addition to being questionable from an etiquette point of view, it also allows that ear you didn’t buy to deteriorate faster. But also, it is probably not very effective.
So, How Should I Pick?
- Get your corn in the best places. In order: your garden, neighbor vegetable stand, farmers market, supermarket.
- Exam the tassel, it needs to be brown and silky, not black and dry, which is a sign of older corn.
- The husk should be bright green and tight against the corn. It has good moisture and not turning yellow or brown on the edges.
- Look for little brown holes in the husk, usually near the top. Those are wormholes. Just say no.
- Feel the kernels through the husk to be sure that they are even and plump.
Limits of this technique.
I feel the microwave is great for 1 to 4 ears of corn. It takes 4 minutes per ear, and you can probably only fit four ears in the microwave (note: you can not stack it).
You could wrap the first batch while a second batch cooks, but there are so many great ways to cook sweet corn.
Other Ways to Cook Sweet Corn on the Cob.
How to Boil Sweet Corn.
- Prep the corn by removing husk and silk.
- Place corn in boiling water (no salt in water.) Cover the pan and let the water return to a boil.
- Boil for 3-5 minutes until tender. This can vary some.
Corn in the Oven.
- Prep corn like the microwave
- Place in a 350-degree oven. Do not stack. Leave a little space.
- Cook for 30 minutes.
Corn On the Grill.
- Please see my Naked Grilled Corn.
Plus many many more ways that work well.
Other Summer Favorites
Start with 1 to 4 ears of corn. Prep the corn by first trimming back the stalk. Not too much, you want to keep the husk intact.
Next, trim off most of the silk and loose husk at the top of the ear.
Remove from oven with a hot pad. With a SHARP chef knife cut off the bottom of the ear of corn. I take out the bottom row of kernels usually. But you can always cut again if you don’t get enough.
Slide the knife between the ear of corn and the husk and cut a couple of slits through the husk about 2 inches up two sides.
Squeeze the corn out of the husk. The silk will stay with the husk.
Serve hot with salt, pepper, and butter to taste.
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Microwave Corn on the Cob
Instructions
- Start with 1 to 4 ears of corn. Prep the corn by first trimming back the stalk. Not too much, you want to keep the husk intact.
- Next, trim off most of the silk and loose husk at the top of the ear.
- Place the amount of corn in a microwave on high for 4 minutes per ear (2 ears = 8 minutes).
- Remove from oven with a hot pad. With a SHARP chef knife cut off the bottom of the ear of corn. I take out the bottom row of kernels usually. But you can always cut again if you don't get enough.
- Slide the knife between the ear of corn and the husk and cut a couple of slits through the husk about 2 inches up two sides.
- Squeeze the corn out of the husk. The silk will stay with the husk.
- Serve hot with salt, pepper, and butter to taste.
Recipe Notes
Pro Tips
- This technique is good for 1-4 ears of corn. If you need more see discussion above.
- Be sure to calculate the time at 4 minutes per ear. So one ear is 4 minutes, and 3 ears would be 12 minutes.
- Use a microwave with a turntable.
- Use hot pads to handle the hot corn, or you may get burnt.
- Corn can be stored at room temperature for a day or several days in the refrigerator.
- The keys to getting the corn out of the husks are the cutting the stalk off far enough into the corn to release all the husk. And the slits up the sides both being several inches long and all the way through the husk.
- The silk will come off with the husk.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published July 19, 2012.
KJill
May 30, 2019 at 8:17 pmHave been cooking corn this way for a few years. Great corn flavor when cooking right in the husk, silk comes right off – so much easier than shucking first. Glad to see this here as this is really a great way to do a few ears of corn and it seems so few people know about it.
Dan Mikesell AKA DrDan
May 30, 2019 at 8:31 pmHi KJill
It is surprising that this is relatively unknown. I have been doing it for years. I think people remember boiling or something from childhood and just do that. But for a small amount this is great.
Thanks for the note and rating.
Dan
Dave
May 30, 2019 at 5:24 pmI was born and raised in Norther VA. My Father grew up on a farm in Northern Iowa, which we visited for our family vacation every so often. I loved going out to the farm. Pigs, cows and some of the sweetest, tallest corn you’ve ever seen. One afternoon for “Supper”, as a youngster I vividly remember watching my Uncle cook some sweet corn in the microwave. I was so surprised by that.. on the farm no less, where cooking was so traditional. He wrapped the ears in plastic wrap to cook them, which I have been doing for years. I just wanted to say your method is so much more appealing and delivers better results. In any event the MW is way to go. PS. I’m into cooking and keep an eye on lots of sites. Your site is top notch and I have taken advantage of several of your recipes which were all very good. Thanks for the quality content.
Dan Mikesell AKA DrDan
May 30, 2019 at 8:37 pmHi Dave,
Welcome to the blog.
This is much easier than dealing with the husking first. The taste is just right on.
Thanks for flowing the blog and glad you are enjoying it.
Thanks for the note and rating.
Dan
Knitty
July 31, 2012 at 10:53 amA friend recently did the MW version and now swears by it. I haven’t tried it yet but will do it soon. She also gave me a recipe for a corn salad, but it calls for grilled corn. Another one I haven’t tried yet but she assures me it is a tried and true crowd pleaser.
Chris
July 22, 2012 at 6:51 pmI’m glad you gave the source of the cob holders, Alexis wanted them as soon as she saw them.