Microwave cooking corn on the cob offers a quick and convenient way to enjoy this popular summer vegetable. With just a few minutes of preparation and cooking time, you can have perfectly cooked corn ready to serve. The optimal microwave time for one ear of corn is about 3-4 minutes on high power.

For those cooking multiple ears of corn, simply increase the cooking time by 2 minutes for each additional ear. It’s important to note that cooking times may vary depending on the size of the corn and the power of your microwave. Wrapping the corn in a damp paper towel before microwaving can help retain moisture and ensure even cooking.

Microwaving corn on the cob preserves its natural sweetness and crisp texture. This method also allows for easy customization, as you can add butter, salt, or other seasonings before or after cooking. Whether you’re preparing a quick side dish or incorporating corn into recipes like elotes or maque choux, microwave cooking provides a fast and efficient solution.

Understanding Corn on the Cob

Corn on the cob is a popular summer staple enjoyed for its sweet flavor and versatility. This vegetable comes in different varieties, offers nutritional benefits, and requires careful selection for the best eating experience.

Types of Corn

Sweet corn is the most common type used for corn on the cob. It’s harvested early while the kernels are still tender and full of sugar. Yellow, white, and bicolor varieties are available.

Field corn is primarily used for animal feed and processed foods. It has tougher kernels and is harvested when fully mature.

Popcorn is a special variety with hard kernels that expand and puff when heated. It’s not suitable for eating as corn on the cob.

Nutritional Value

Corn on the cob is a good source of fiber, providing about 2 grams per ear. It contains vitamins C and B, as well as minerals like magnesium and potassium.

One medium ear of corn (about 90 grams) has approximately:

• 90 calories
• 3 grams of protein
• 1 gram of fat
• 19 grams of carbohydrates

Corn also contains antioxidants like lutein and zeaxanthin, which may benefit eye health.

Corn Selection Tips

For the best corn on the cob, look for ears with bright green, tightly wrapped husks. The silk at the top should be light brown or golden, and slightly sticky.

Feel the kernels through the husk – they should be plump and firm. Avoid ears with brown or dry spots on the husks.

Fresh corn is best eaten soon after purchase. If storing, keep it in the refrigerator with husks intact for up to 3 days.

Choose corn from local sources when possible, as freshness significantly impacts flavor and texture.

Benefits of Microwave Cooking

Microwave cooking offers several advantages for preparing corn on the cob. This method saves time, uses less energy, and helps preserve nutrients.

Quick and Convenient

Microwaving corn on the cob is incredibly fast. It typically takes 2-6 minutes to cook 1-4 ears of corn, depending on the quantity. This speed makes it ideal for busy weeknight meals or last-minute side dishes.

No pot of boiling water is needed, reducing preparation and cleanup time. Simply place the corn in the microwave and set the timer.

The husks can be left on during cooking, making shucking easier afterward. The silks slip off more readily after microwaving, simplifying the process further.

Energy Efficiency

Microwave cooking uses less energy than traditional stovetop methods. It heats food directly, rather than heating a large pot of water first.

This targeted heating means shorter cooking times, which translates to lower energy consumption. For small batches of corn, the microwave is particularly efficient.

Using a microwave also produces less heat in the kitchen. This can be especially beneficial during hot summer months when corn is in season.

Nutrient Retention

Microwaving can help preserve nutrients in corn better than boiling. The short cooking time and minimal water used mean fewer vitamins and minerals are lost.

Water-soluble nutrients like vitamin C are particularly well-retained when corn is microwaved. The kernels are essentially steamed in their own moisture.

The natural sweetness of corn is also preserved, as less sugar leaches out compared to boiling. This results in flavorful, nutritious corn that retains its natural qualities.

Microwave Cooking Basics

Microwaving corn on the cob is quick and easy when you understand the fundamentals. Proper utensils and timing are key to achieving perfectly cooked corn.

Microwave-Safe Utensils

Use microwave-safe plates or containers when cooking corn. Glass, ceramic, and certain plastics labeled “microwave-safe” work well. Avoid metal or aluminum foil, as they can cause sparking.

For best results, arrange corn in a single layer on the plate. This allows for even cooking. If cooking multiple ears, leave space between them.

Some cooks wrap corn in damp paper towels before microwaving. This helps retain moisture and steam the corn evenly.

Cooking Time and Power Levels

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
• 3-4 ears: 6-8 minutes

Start with the lower time and add more if needed. Cook on high power for best results.

Check corn halfway through cooking. Rotate ears for even cooking if necessary. The kernels should be bright yellow and tender when done.

Let corn cool for a few minutes after cooking. It will be very hot and continue to steam inside the husk.

Step-by-Step Cooking Guide

Microwaving corn on the cob is a quick and efficient method that preserves flavor and nutrients. This guide covers preparation, cooking, and handling for perfect results.

Preparation of Corn

Remove any loose outer husks from the corn. Trim off excess silk at the top if desired, but leave the inner husks intact. Rinse the corn under cool water to remove any debris.

For shucked corn, wrap each ear in a damp paper towel. This helps retain moisture during cooking. Place the prepared corn on a microwave-safe plate.

If cooking multiple ears, arrange them in a single layer. Don’t stack the corn, as this can lead to uneven cooking.

Microwave Cooking Method

Set your microwave to high power. Cook times vary based on quantity:

• 1 ear: 2-3 minutes
• 2 ears: 4-5 minutes
• 3 ears: 5-6 minutes
• 4 ears: 6-8 minutes

For shucked corn, reduce cooking time by 1-2 minutes. Halfway through cooking, rotate the ears for even heat distribution.

Check for doneness by carefully pressing a kernel with your fingernail. It should be tender and release milky juice when punctured.

Post-Cooking Handling

Let the corn rest for 5 minutes after cooking. This allows for even heat distribution and easier handling. For corn cooked in husks, cut off about 1 inch from the bottom end.

Grip the top of the husk and shake downward. The corn should slide out easily, free of silk. For stubborn silk, use a soft brush or damp paper towel to remove it.

If not serving immediately, wrap the corn in foil to keep it warm. Serve with butter, salt, or your favorite seasonings.

Recipe Variations and Ideas

Microwave corn on the cob can be customized with various flavors and toppings. Try these delicious options to elevate your corn experience.

Classic Buttered Corn on the Cob

Butter and salt are timeless companions for corn on the cob. After microwaving, roll the hot corn in softened butter. Sprinkle with salt and black pepper to taste.

For a flavor boost, try herb butter. Mix softened butter with chopped fresh herbs like parsley, chives, or basil. Spread this mixture on the hot corn.

Garlic lovers can mince garlic and mix it with melted butter. Brush this savory blend over the corn for a aromatic treat.

Mexican Street Corn (Elote)

Elote transforms microwaved corn into a zesty delight. Start by brushing the cooked corn with mayonnaise.

Sprinkle cotija cheese, chili powder, and lime juice over the corn. Roll it to coat evenly.

For extra heat, add a dash of cayenne pepper or hot sauce. Garnish with chopped cilantro for freshness.

Serve elote with lime wedges on the side for an authentic touch.

Corn Salad Ideas

Turn microwaved corn into a refreshing salad. Cut the kernels off the cob once cooled.

Mix corn with diced tomatoes, red onion, and bell peppers. Add chopped fresh herbs like cilantro or basil.

Dress the salad with a simple vinaigrette of olive oil, lime juice, salt, and pepper.

For a Southwest twist, add black beans and avocado. Toss with a cumin-lime dressing.

Create a summer salad by combining corn with fresh berries and feta cheese. Drizzle with honey-lemon dressing.

Storing and Reheating

Proper storage and reheating techniques are crucial for maintaining the flavor and texture of cooked corn on the cob. These methods help preserve freshness and ensure safe consumption.

How to Store Cooked Corn

Store cooked corn on the cob in airtight containers or resealable plastic bags. Remove kernels from the cob if desired for easier storage. Place the corn in the refrigerator within two hours of cooking to prevent bacterial growth.

Refrigerated corn will stay fresh for 3-5 days. For longer storage, freeze corn on the cob or cut kernels. Wrap each cob individually in plastic wrap or aluminum foil before placing in freezer bags.

Label containers with the date to track freshness. Frozen corn can last up to 12 months when stored properly at 0°F (-18°C) or below.

Best Practices for Reheating

Microwave reheating is quick and effective. Wrap each cob in a damp paper towel and microwave for 30-60 seconds per ear. Rotate halfway through for even heating.

Oven reheating preserves texture well. Preheat to 350°F (175°C), wrap corn in foil with a pat of butter, and heat for 5-7 minutes. For a crisp exterior, unwrap and broil briefly.

Boiling is another option. Bring water to a boil, add corn, and heat for 2-3 minutes. Grilling provides a smoky flavor – heat for 2-3 minutes, turning occasionally.

Avoid reheating corn multiple times to maintain quality and safety. Discard any corn with an off odor or appearance.