A video came my way on Facebook the other day for a drop-dead, easy way of cooking corn on the cob. Like my favorite grilling method for cooking corn, you don’t shuck the corn first but leave it in its husk.
How to Cook Corn on the Cob in the Microwave
After a few minutes on high, you remove the corn from the microwave, cut off the bottom, and cleanly slip off the husk and silk. Perfectly cooked corn with no mess!
This I had to see for myself.
You know what? It works!
There are probably more efficient ways to cook corn if you are cooking more than a couple of ears. In that case, it’s faster and easier to steam or boil.
But since I’m often cooking for one, and I have the patience of a hummingbird, I like the idea of quickly cooking one ear of corn in the microwave. Watch how here.
Why You Should Cook Corn on the Cob in the Husks
I also like cooking the corn in its husk. Cooked this way, the corn steams in its juices and absorbs flavor from the husks, resulting in a wonderful, undiluted corn taste. If your corn is farm-fresh, you don’t even need butter. (But don’t let me stop you!)
- One medium ear of corn, husk on
- Put the corn in the microwave:
- Place the corn in the microwave; do not remove the husk. Microwave the corn on the high setting for 4 minutes.
- Note that every microwave is different. If this timing over-cooks the corn in your microwave, reduce it to 2 to 3 minutes the next time.
- Cut the bottom off the stem end:
- Use a kitchen towel or pot holder to remove corn from the microwave (it’s hot!) Cut off the bottom of the corn, stem end, about one row of corn in from the stem.
- Remove the husk:
- Slip off the husk and silk.
- That’s it!