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.

Microwave Corn on the Cob

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Course: Sides
Cuisine: American
Prep Time: 1 minute
Cook Time: 6 minutes
Total Time: 7 minutes
Degree of Difficulty : Easy
Servings: 2 people
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.

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