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Microwave corn on the cob topped with butter and pepper.
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5 from 41 votes

Microwave Corn on the Cob

How to Microwave Corn on the Cob is a quick method that steams corn in damp paper towels, making tender corn in 3 to 6 minutes with almost no cleanup.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Kristyn Merkley

Ingredients

  • 4 corn cobs

Instructions

  • Shuck your corn. Once that's done, wet 4 paper towels, wring out, and wrap around each ear of corn. Place on a microwave-safe dinner plate.
  • Cook in the microwave for 3-6 minutes based on the amount of corn you are heating up.
    1-2 ears of corn: cook for 3-4 minutes
    4 ears of corn: cook for 5-6 minutes 

Video

Notes

Recipe Tips.
  • Choose corn ears that are close in size so they cook evenly.
  • Allow the corn to sit for 1 minute after microwaving because it continues steaming.
  • The paper towels and corn will be hot after cooking, so use tongs or oven mitts.
  • Brush with butter and sprinkle with salt, garlic salt, parmesan cheese, chili powder, or fresh herbs.
  • Cook the corn earlier in the day and reheat for 30 to 60 seconds before serving.
Store. Cooked corn on the cob can last in the fridge for up to 5 days in an airtight container. 
Freeze. Store in the freezer for up to 6 months in a freezer-safe container.

Nutrition

Calories: 77kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 243mg | Fiber: 2g | Sugar: 6g | Vitamin A: 168IU | Vitamin C: 6mg | Iron: 1mg