We shared this recipe at the survivor cooking workshop that I hosted last week with Chef Don, of The Stocked Pot. Everyone commented on their evaluations about the corn in the microwave recipe! So I figured I would go ahead and get the recipe out to my website followers.
Why Julie Cooks Corn in the Microwave
When my mother-in-law told me you could cook corn in the microwave, I wasn’t sure how much easier it would be than boiling. And then I read more into it. It’s WAY easier!!
Part of the great thing about making corn this way is that you do not have to prep the corn AT ALL. You take the corn, completely in it’s husk, and you stick it in the microwave just like that.
Then, when you take it out, you cut off the bottom, hold on to the “hair” on top and wiggle until the corn pops out, free of it’s husk and strings. It’s ready to eat, or to be cut off the cob. Sometimes I microwave it just to be able to cut it off and have it ready for tossing into recipes that week.
I can even do 3 or 4 ears at a time in the microwave. It’s so simple!
Let me know what you think!
Recipe for Microwaving Corn on the Cob
- Corn (anywhere from 1 ear to 4)
- Place corn in microwave and DO NOT REMOVE HUSK!
- Microwave on high for 2-5 minutes, depending on microwave and number of corn (start with 3 min for 1 ear, 4 minutes for 4 ear, and adjust as needed)
- Using a kitchen towel or pot holder, remove corn from microwave (it's hot!!)
- Cut off the bottom of the corn (stem end), about one row of corn up from the stem
- Hold on to "hair," or top of corn, and slip corn out of the husk (the silk will stay with the husk)
- Enjoy your corn as is, or cut off the cob