This Microwave Corn on the Cob is the fastest way to cook sweet, juicy corn when you only need a few ears. It cooks right in the husk, so there’s no need to shuck it first. Once cooked, the corn slides right out, leaving most of the silk behind.
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Microwave Corn on the Cob Video
Easy Microwaved Corn on the Cob Recipe
We love fresh corn on the cob every way, from classic Boiled Corn on the Cob to smoky Grilled Corn in Foil and even Instant Pot Corn on the Cob, but this microwave method is hard to beat when you need a couple of ears of corn cooked fast. It’s ready in minutes, easy to peel, and perfect for a quick summer side dish.
Grab a few fresh ears of corn on the cob, and then store them in the husks in the fridge to keep the kernels moist and plump. When shopping, find fresh corn with green husks and brown, sticky silks on top. Also, don’t forget salt and butter (or dairy-free alternatives) for serving.
How Long to Microwave Corn on the Cob
Cooking time varies depending on the size of the ears and your microwave wattage. Use the lower end of the range for smaller ears and the higher end for larger ears. The corn is done when the kernels are plump, steaming hot, and crisp-tender.
- 1 ear: 3 minutes
- 2 ears: 4 to 5 minutes
- 3 ears: 6 to 7 minutes
- 4 ears: 7 to 9 minutes
How to Microwave Corn on the Cob
This microwave corn on the cob is the easiest way to enjoy juicy and sweet corn all summer long.
- Microwave the corn – Microwave corn in a single layer with the husks on according to the microwave chart below. Use tongs to transfer the corn (be careful – it’s hot!)
- Let it rest on the counter for 1 to 2 minutes after cooking.
- Cut off the end (about 1 inch) with a sharp knife to release the cob from the stem.
- Push out the corn – the cob is hot, so use a clean kitchen towel to push the cob out of the husk. If it doesn’t come easily, cut a bit more off the bottom.
Can You Microwave Corn Without the Husk?
Yes. If the corn is already shucked, wrap each ear in a damp paper towel before microwaving to help retain moisture. No paper towel is needed when the corn has fresh, green husks, since the husk traps steam and moisture around the kernels.
What to Serve with Microwave Corn on the Cob
Microwave corn on the cob is a quick side dish to repeat all summer long, so try it with these summer-favorite main dishes:
Storage and Reheating Tips
Microwave corn is best served right away. Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat each cob wrapped in a damp paper towel in 20-second intervals until warm. For freezing, cut the kernels from the cob and freeze them in an airtight container for up to 3 months for the best quality.
This microwave corn on the cob method is incredibly easy and convenient—there’s no need to boil a pot of water or shuck the corn first. Keep it in mind the next time you need a small batch of corn for a quick side dish or another recipe.
Microwave Corn on the Cob
Microwave corn on the Cob is the easiest way to prepare corn on the cob for juicy, plump kernels in every bite. It takes just minutes and requires almost no prep, since you cook it with the husk on to hold in the moisture. The corn slides right out of the husk when cooked, and it’s ready to serve with butter and salt.
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Microwave the corn – Place the corn in the microwave with the husks still on, arranging the ears in a single layer if possible. Microwave on high until the corn is hot and tender. For 1 ear, microwave 3 minutes; 2 ears, 4 to 5 minutes; 3 ears, 6 to 7 minutes; or 4 ears, 8 to 9 minutes. For 3 to 4 ears, rearrange the corn halfway through if your microwave cooks unevenly.* Use the lower end of the time range for smaller ears of corn and the higher end for larger ears.
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Let it rest – Carefully remove the corn from the microwave using kitchen tongs. Let it rest for 1 to 2 minutes, since the husks and steam will be very hot.
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Cut off the end – Transfer the corn to a cutting board. Using a sharp knife, cut off the stem end, cutting through the bottom row of kernels, about 1 inch from the base.
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Push out the corn – Hold the silk end with a clean kitchen towel and gently squeeze downward toward the cut end. The cob should slide out, leaving most of the husk and silk behind. Be careful of hot steam. If the corn doesn’t slide out easily, cut a little more off the stem end, making sure you cut through the bottom row of kernels, then try again.
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Serve – Serve warm with butter and salt.
*If the corn is already shucked or the husk is very dry, wrap each ear in a damp paper towel before microwaving.
Storage: Refrigerate cooled corn in an airtight container for up to 4 days. Reheat each cob wrapped in a damp paper towel in 20-second intervals until warm. For freezing, cut the kernels from the cob and store them in a freezer-safe container.
77kcal Calories17g Carbs3g Protein1g Fat
Nutrition Facts
Microwave Corn on the Cob
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
More Easy Summer Side Dishes
This microwave corn on the cob recipe puts dinner on the table faster, as well as these easy summer side dishes put dinner on the table in moments:
