Description
A quick and easy recipe for perfectly cooked corn on the cob using a microwave. This method steams the corn in just minutes, preserving its natural sweetness and tenderness without the need for boiling or grilling.
Ingredients
Scale
Ingredients
- 2 Tbsp. water
- 2 cobs of corn, shucked or not shucked
- 2 Tbsp. butter
- ¼ tsp. salt
Instructions
- Add Water: Pour 2 tablespoons of water onto a large microwave-safe dinner plate to create steam during cooking.
- Place Corn: Arrange the two corn cobs on the plate, whether shucked or still in their husks.
- Cover Corn: Place a second dinner plate upside down over the corn to trap steam.
- Microwave: Cook the corn in the microwave for 4 to 5 minutes until the kernels deepen in color and become tender.
- Remove Husks: If the corn was not shucked, cut off about half an inch from the stem end of each cob. Wearing oven mitts, grasp the husks at the pointed end and squeeze toward the cut end to loosen and remove the husks and silk.
- Drain Water: Carefully remove the top plate and drain any water from the bottom plate. Insert corn holders if desired for easier handling.
- Season: Spread the butter over the hot corn and sprinkle with salt to taste before serving.
Notes
- Cooking times may vary depending on the microwave’s power, so adjust as needed.
- Use oven mitts when removing the corn as it will be hot and steamy.
- This method works well even if the corn is shucked or still in the husk.
- Consider adding other seasonings such as pepper, paprika, or Parmesan for variety.
