One evening, I wanted an easier way to cook corn on the cob without the extra mess of boiling water or dirtying another pot. Normally, I’d bring a large pot to a boil, drop in the corn, and wait for the water to return to a boil but this time, I went searching for a quicker, low-cleanup method. That’s when I discovered the microwave corn on the cob technique with the husks still on! To my surprise, it worked beautifully. Just pop the corn in the microwave, cook it for a few minutes, slice off the end, and slide the ear right out—clean, husk-free, and ready to eat. No boiling, no peeling, no mess. It’s easily the fastest and easiest way to cook corn on the cob, and it’s now my go-to method.
Tip : The time given here is for 2 ears of corn, husks on at 3 minutes each, or 6 minutes in total.
Ingredients
Gather all ingredients before starting the recipe.
- 2 ears of corn on the cob
Instructions
- Start with 2 ears of corn on the cob and place the corn, shucks on, in the microwave and heat on high for 6 minutes.
- Remove, using a kitchen towel (it will be hot)
- Cut the stem end off each cob, slit the husks from the top to the cut off end. Using kitchen tongs, remove the corn from the husk and serve.