Cooking corn on the cob doesn’t have to be a time-consuming or messy process. Microwaving corn in its husk offers a quick, easy, and delicious solution for enjoying fresh corn at home. Microwaving corn on the cob in the husk takes just 4 minutes and results in sweet, juicy kernels while avoiding the hassle of removing silk strands.
This method preserves the corn’s natural moisture and flavor by using the husk as a built-in steaming vessel. The microwave’s efficiency makes it possible to cook corn on the cob in a fraction of the time required by traditional boiling or grilling methods.
The process is simple: place the unhusked corn directly in the microwave, cook for a few minutes, and then easily remove the husk and silk. This technique works well for both fresh corn from the farmers’ market and store-bought ears, providing a convenient way to enjoy this summer staple year-round.
Benefits of Microwaving Corn on the Cob
Microwaving corn on the cob offers several advantages for quick and easy meal preparation. This cooking method preserves nutrients, reduces cooking time, and simplifies the process.
Retains Nutrients
Microwaving corn on the cob helps preserve its nutritional value. The short cooking time and minimal water use prevent excessive nutrient loss.
Fresh sweet corn contains vitamins A, B, and C, as well as fiber and antioxidants. These nutrients remain largely intact when microwaved in the husk.
The husk acts as a natural steamer, locking in moisture and nutrients. This method avoids the leaching of water-soluble vitamins that can occur with boiling.
Saves Time
Cooking corn on the cob in the microwave is significantly faster than traditional methods. It takes only 2-6 minutes depending on the number of ears.
One ear of corn cooks in about 2 minutes, while four ears take around 6 minutes. This quick cooking time makes it ideal for busy weeknight meals.
There’s no need to wait for a pot of water to boil. Simply place the corn in the microwave and set the timer.
Ease of Preparation
Microwaving corn on the cob in the husk is remarkably simple. It requires minimal preparation and clean-up.
Steps:
- Rinse the corn
- Place on a microwave-safe plate
- Cook for the appropriate time
- Let rest for a few minutes
- Remove husk and enjoy
This method eliminates the need for shucking before cooking. The silk comes off easily with the husk after microwaving.
No special equipment is needed beyond a microwave and a plate. This makes it accessible for those with limited kitchen tools or space.
Preparing the Corn
Properly preparing corn on the cob ensures the best results when microwaving. Fresh, high-quality corn and careful handling are key to a delicious outcome.
Selecting the Best Corn
Choose fresh corn with bright green, tightly wrapped husks. Gently squeeze the ear to feel for plump kernels. Look for silk that’s slightly brown and sticky, not dry or black. Avoid corn with signs of decay or insect damage.
Fresh sweet corn is ideal, as it contains more natural sugars. For optimal flavor, use corn within 1-2 days of purchase. If storing longer, keep ears in the refrigerator with husks intact to preserve moisture.
Handling and Cleaning
Leave the husks on the corn for microwaving. This helps steam the kernels and retain moisture. Trim any excess silk sticking out from the top, but don’t remove it completely.
Gently rinse the outside of the husks under cool running water to remove dirt. Pat dry with a clean towel. Don’t soak the corn, as excess water can affect cooking.
Inspect for any small holes in the husk, which may indicate worms. Discard those ears or cut away affected areas before cooking.
Microwaving the Corn
Microwaving corn on the cob in its husk is a quick and easy method that preserves moisture and flavor. Proper placement and cooking time are crucial for achieving perfectly cooked corn.
Proper Placement in the Microwave
Place the unhusked corn directly on a microwave-safe plate. Avoid using plastic wrap or additional containers. The husk acts as a natural steamer, trapping moisture and heat.
For multiple ears, arrange them in a circular pattern on the plate. This ensures even cooking. If cooking a single ear, position it in the center of the plate.
Leave space between ears to allow for proper heat circulation. Overcrowding can lead to uneven cooking.
Determining the Cooking Time
Cooking time varies based on the number of ears and microwave wattage. As a general rule:
- 1 ear: 2-3 minutes
- 2 ears: 4-5 minutes
- 3 ears: 5-6 minutes
- 4 ears: 6-7 minutes
Start with the lower time and adjust as needed. Fresh corn may cook faster than older corn.
Check for doneness by gently squeezing the corn through the husk. It should feel slightly soft and yield to pressure.
Let the corn rest for 2-5 minutes after cooking. This allows the heat to distribute evenly and makes handling easier.
For softer kernels, increase cooking time by 30-second intervals. Be cautious not to overcook, as this can lead to tough, chewy corn.
After Cooking
Once your corn on the cob is cooked in the microwave, a few simple steps will prepare it for serving. The husk and silk can be easily removed, revealing tender kernels ready to be enjoyed.
Removing the Husk and Silk
After microwaving, let the corn cool for 3-5 minutes. Cut off about 1 inch from the base of the cob. Hold the uncut end and gently squeeze the ear of corn. It should slide out easily, leaving the husk and silk behind.
If any silk remains, simply brush it off with a clean kitchen towel or paper towel. The steam from cooking often loosens the silk, making it much easier to remove than with raw corn.
For stubborn silk strands, use a soft brush or damp paper towel to gently wipe them away. Be careful, as the corn may still be hot.
Serving Suggestions
Freshly microwaved corn on the cob can be served in various ways. For a classic approach, simply add butter, salt, and pepper to taste.
For a twist on traditional corn, try these options:
- Mexican street corn: Brush with mayo, sprinkle with chili powder, cotija cheese, and lime juice
- Herb butter: Mix softened butter with chopped fresh herbs like parsley or basil
- Cajun-style: Dust with a blend of paprika, garlic powder, and cayenne
Leftover corn can be cut off the cob and used in salads or other recipes. To reheat, wrap in a damp paper towel and microwave for 30-60 seconds.
Recipes and Variations
Corn on the cob cooked in the microwave offers a versatile base for creative recipes and flavor variations. This cooking method preserves the corn’s natural sweetness while allowing for easy customization.
Corn Chowder
Microwave-cooked corn serves as an excellent ingredient for a quick and delicious corn chowder. Start by cutting the kernels off 4 microwaved ears of corn. In a pot, sauté diced onions and potatoes in butter. Add chicken broth, milk, and the corn kernels. Simmer until potatoes are tender.
For a creamier texture, blend half the soup and return it to the pot. Season with salt, pepper, and fresh herbs like thyme or chives. For added richness, stir in some heavy cream before serving. This hearty chowder pairs well with crusty bread or oyster crackers.
Grilled Corn Variations
While microwaving corn is convenient, you can enhance its flavor by finishing it on the grill. After microwaving, brush the corn with olive oil and grill for 2-3 minutes, rotating for even char marks.
Try these flavor combinations:
- Mexican street corn: Brush with mayo, sprinkle with chili powder, cotija cheese, and lime juice
- Garlic Parmesan: Coat with garlic butter and grated Parmesan cheese
- Herb butter: Mix softened butter with fresh herbs like basil, parsley, or cilantro
For a smoky twist, wrap the grilled corn in bacon before serving. These variations add exciting flavors to your corn on the cob experience.
Cooking Corn on the Cob for One
Microwave cooking is ideal for preparing a single ear of corn on the cob. Start by rinsing the corn under cool water while still in its husk.
Place the ear on a microwave-safe plate. Cook on high power for 2 minutes. Let the corn rest for 2-3 minutes after cooking to allow for even heat distribution.
Use oven mitts to carefully remove the hot corn from the microwave. Cut off about 1 inch from the bottom end of the cob.
Hold the corn by the uncut end and gently squeeze. The cooked ear will slide out easily, leaving the husk and silk behind.
For those who prefer their corn without the husk, remove it before cooking. Wrap the ear in a damp paper towel and microwave for 1-2 minutes.
Cooking times may vary slightly depending on microwave wattage. Adjust as needed for your specific appliance.
Single servings allow for easy customization. Try brushing the cooked corn with butter, sprinkling with salt, or adding your favorite seasonings to taste.