Three Methods for Microwaving Corn

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   Microwave four ears of corn. Prepared corn on the cob is simple to prepare when cooked from a whole kernel. Get your ears of corn (with the husks) together and into the microwave. As long as the husks are on and the microwave is clean, you don't even need to put them on a paper towel or a microwave-safe plate to cook them in the microwave. Many microwaves will have trouble heating more than four ears at once, so if you need to cook more than four, do so in batches of four. [1]

   • Wait to remove the husks. Don't worry if you've already done this; your corn will still taste great even without the husks. [2] To simulate the husks, you can wrap the ears in a paper towel.

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   Warm it up in the microwave for at least three minutes. If you want to cook something in the microwave in under five minutes, you should use the "HIGH" setting or your microwave's default cooking setting. When cooking corn on the cob, the exact time needed to do so can vary depending on the number of ears you're preparing. One online resource suggests cooking corn for three minutes for one or two ears and four minutes for three or four ears. [3]

   • The power of microwaves varies, so you should probably cook the corn for a shorter period of time than you think you need to. Corn can be cooked for an extra minute or two if necessary, but once it's overdone, there's no turning back the clock.

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   Corn, please cool. Even if the outer husks of the ears don't feel particularly hot after a few minutes in the microwave, the insides probably are. Put the ears of corn (husks still on) on a wire cooling rack and wait five minutes to cool. This will prevent any burns. When the silks (the stringy part inside the husk) and the leaf tips are cool enough to handle with your bare hands, you can move forward. [4]

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   Quickly shuck the oysters right before serving. Leaving the husks on has several advantages, including keeping the corn kernels at a relatively constant temperature and preventing the ears from drying out. However, once the husks are removed, the kernels begin to cool much more quickly, so shucking should be put off until just before eating.

   • Shucking corn can be dangerous because the kernels can still be hot. If you're not sure, you can peek under the husk and feel the kernels with your fingers. See our article on corn husking for detailed instructions.

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   Spill the corn A microwave makes quick work of corn on the cob, whether you're starting with a can of kernels or fresh kernels cut from the cob. As a first step, drain the corn to remove any excess liquid; you want tender, flavorful corn kernels, not corn soup. Follow the steps outlined below.

   • Open the can of corn with a can opener until the lid is attached by a very thin metal strip. Let the liquid drain by tipping the can into the sink with the lid still on. Take off the lid and pour the corn into a strainer; then, run cold water over it and let it drain.
   • Corn that has been stored in the fridge is less likely to need draining because the moisture content will be lower. After cooking, quickly drain the corn by tossing it in a strainer or using a slotted spoon.
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   Season with salt, pepper, and butter, then serve. Now is the time to season your corn so that it tastes great right out of the microwave. The butter adds a silky smooth texture and keeps the sweet corn kernels from drying out; salt and pepper give them a great savory dimension.

   • In terms of seasoning, you can add as much salt, pepper, and butter as you like. If you're not sure how much corn to use, a 12-ounce can of corn (about 1 cup) calls for about 1 tablespoon of butter. Add salt and pepper to taste, and 5 cups of loose corn should do the trick.
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   Cook for about four minutes with the lid on. Once you've put your corn in a microwave-safe container, you can cook it in the microwave for three minutes on "HIGH" or your preferred setting. Take it out of the microwave every minute and give it a stir to make sure the butter and seasonings are blending.

   • Don't seal the container completely; you need to maintain the humidity inside, but too much steam inside could lead to an explosion if the lid is airtight. Open the oven door a little bit to let the steam out.
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   Take it out of the microwave, mix it up, and serve. Take the corn out of the microwave, remove the lid, and check to see if it has heated consistently. In that case, give everything a good stir and serve right away. A further minute or two in the microwave should do the trick.

   • A large amount of corn (more than a can or two) will require a longer cooking time in the microwave. If you're cooking multiple items at once in a microwave, expect each item to take longer to heat up.

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   Place frozen corn in a microwave-safe bowl. Defrost the corn in the microwave by opening the bag and pouring the contents into a large bowl. If you want your corn to cook more evenly, you can break up any frozen kernels that are stuck together before cooking.

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   Including water is optional. If you want your finished corn to be a little softer, add a bit of water to the bowl now. Adding more water to the pot will cause it to boil and steam, softening the corn even more than it would from regular cooking.

   • It doesn't matter how much water you put in, because you can always get rid of the extra later. As a rule of thumb, for every pound (16 ounces) of frozen corn, you should use about two tablespoons of water. [5]
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   Four to five minutes in the microwave Warm the corn for four or five minutes at "HIGH" power (or your chosen microwave setting). To ensure even heating, stop the microwave every minute or two and stir the corn.

   • Please note that one pound (16 ounces) of frozen corn is assumed for these instructions. Avoid burning or drying out your corn by reducing the cooking time to two or three minutes if you're using a lot less. [6]

4. 4

   If necessary, repeat Inspect your corn after its initial cooking time has passed. It may or may not be evenly heated at this point depending on how much corn you used and the power of your microwave. If you find any uncooked kernels, give the corn a quick stir and return it to the microwave for an additional two minutes. If your corn isn't fully cooked after following this procedure several times, repeat.

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   Prepare by seasoning with desired flavors. Once the corn has heated uniformly throughout and no cold spots remain, it is ready to be served. Season with your preferred herbs and spices, and dig in!

   • For a "classic" savory flavor, try cooking one pound of corn in a tablespoon and a half of butter with salt and pepper to taste.
   • When you're done microwaving your corn, the water from the melted ice may collect at the bottom. You can either pour it into the sink (carefully, because it will likely be hot) or use a strainer to remove the corn from the oil.
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   Enjoy

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