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Picture this: it’s a weeknight. You just got off work and bought some corn on the cob on your way home. It sounded like an easy side dish for dinner.
You get home and realize that it’s 5:45, and you have 15 minutes until the family will be chomping at the bit for dinner. How do you make that corn on the cob quickly and easily to maximize flavor?
Summer corn is amaaaaazing! What can not be amazing at times is cooking it.Do you grill it? Nope, done that – it was a pain in the neck. Wrapping each ear in aluminum foil, waiting for the grill to heat up, keeping the ears from cooking too long. It tastes good but isn’t as easy or fast as the method we have for you!
Do you grill it? Nope, did that – it was a pain in the neck. Wrapping each ear in aluminum foil, waiting for the grill to heat up, standing near the hot grill to keep the ears from cooking too long. It tastes great but isn’t much fun standing outside in the heat next to that hot grill.
Do you boil it? Nope, did that too. It seems to take forever waiting for the water to boil in the stockpot. And you have to use the stockpot so the corn will fit. Plus, it’s hot standing over that pot while the corn cooks. Once the water boils, the corn doesn’t take long to cook, but then you have the cleanup of the pot. So overall, it feels like a lot of work (and time) for just a small amount of cook time.
So how do you cook corn on the cob faster and easier than grilling it or boiling it without heating up the house?
You microwave it!
And, seriously, it couldn’t be easier! You can even keep the husk on until after it’s cooked, which makes it waaaaaaay easier to shuck. Leaving the husks on has the added benefit of trapping in the heat and moisture so that all the kernels cook evenly.
I have found the best success with microwaving 3 ears at a time, but you can do anywhere from 1-4 ears at a time.
All you have to do is put the 3 ears onto a plate or a couple of paper towels to help keep your microwave clean (:-) ). Keep in mind that the plate is likely to get hot, so pull it out carefully if you use it.
Microwave the ears of corn for 4 minutes on high. Then flip them over and microwave for another 1-2 minutes (depending on how soft you like your corn). If you are only doing 1-2 ears of corn, microwave them for 3 minutes and then an additional 1-2 minutes, if needed. If you are doing more than 4 ears of corn, cook them in batches.
Once you pull the corn out of the microwave, it may not feel very hot to the touch, but it is super hot inside the husks! Let the ears sit for a few minutes to cool before shucking them. They are ready to shuck once the silk and outer leaves are cool enough to handle. The corn will stay very warm inside the husks so wait to shuck until you are ready to serve.
Shuck, season (if you prefer), and serve!
Now that the corn is cooked, you get to eat it! I love these corn on the cob holders! Corn cob holders are an inexpensive item that make a big difference in your experience eating corn. These have fun, bright colors and they interlock, making storage much safer! That’s my favorite feature! Is there anything worse than sticking your hand into the drawer to grab the corn on the cob holders and then get stabbed by said holder? (I know there is, but at the time it might not feel like it.)
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