Q: I love fresh corn on the cob, but what I don’t like is standing over the stove with a giant pot of boiling water, in my already hot house. How do I cook corn in the microwave?
A: Ah, the summer challenges. Thankfully, microwaving fresh corn on the cobs is even easier than boiling them, as shucking becomes quicker and less messy after it’s cooked. Yep, that’s right, cook the corn in the husk!
To cook corn, you want to leave it in the husk so that way all the natural moisture is contained. It naturally vents as it’s not air-tight, and it saves the flavor. Simply arrange 2-3 husks in the microwave, on a plate if you so wish, and microwave on high for three minutes.
The general rule of thumb is about one minute to a minute and a half per ear.
Allow the ears of corn to cool before you shuck them. Use the silk as a guide as to how hot the steam is inside. Remember, just because the husk feels cool, the inside may be much much hotter!
(Did you know you can cut the end with the stalk, cut one inch up and the corn will slide out of the husk with little to no silk at all. That’s for if you don’t want to shuck your corn the normal way.)
Cooking corn in the microwave is so simple; it’s a shame more people don’t know about it. Don’t heat up your entire house to cook a few ears, microwave them and save time and get back to your day.