Microwave Corn on the Cob Recipe

Corn on the cob: Fresh ears of corn that have been husked and are ready to be cooked.

To enhance the flavor of your corn on the cob, consider brushing it with a little butter and sprinkling some salt and pepper before microwaving. This will allow the seasonings to infuse into the corn as it cooks, giving it a richer taste.

• 2 ears husked corn on the cob - Substitute with frozen corn on the cob: Frozen corn on the cob can be microwaved similarly and retains much of the fresh corn flavor.

• 2 ears husked corn on the cob - Substitute with canned corn kernels: If you don't have corn on the cob, canned corn kernels can be microwaved and seasoned to mimic the taste of fresh corn.

• 2 ears husked corn on the cob - Substitute with baby corn: Baby corn can be microwaved and offers a different texture but a similar sweet corn flavor.

• 2 ears husked corn on the cob - Substitute with corn off the cob: Fresh corn kernels cut off the cob can be microwaved and seasoned similarly to whole corn on the cob.

• Allow the corn on the cob to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of corn tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and flavor.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This will keep it fresh and prevent any unwanted odors from seeping in.
• Store the corn in the refrigerator if you plan to eat it within 3-5 days. This keeps it fresh and ready for a quick reheat.
• For longer storage, freeze the corn. Place the wrapped ears in a freezer-safe bag and remove as much air as possible before sealing. This helps to prevent freezer burn.
• Label the freezer bag with the date to keep track of how long the corn has been frozen. Frozen corn can last up to 6 months.
• When ready to eat, thaw the corn in the refrigerator overnight or use the microwave defrost setting. Reheat in the microwave for 1-2 minutes or until heated through.

• Place the corn on the cob on a microwave-safe plate.

• Cover it with a damp paper towel to retain moisture.

• Microwave on high for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• Let it cool for a minute before serving.

• Preheat your oven to 350°F (175°C).

• Wrap the corn on the cob in aluminum foil.

• Place it on a baking sheet and heat for about 10-15 minutes.

• Carefully unwrap and let it cool for a minute before serving.

• Heat a grill to medium-high heat.

• Brush the corn on the cob with a bit of olive oil or butter.

• Grill for 5-7 minutes, turning occasionally to ensure even heating.

• Let it cool for a minute before serving.

• Bring a pot of water to a boil.

• Add the corn on the cob and boil for 2-3 minutes.

• Remove and let it cool for a minute before serving.

• Microwave-safe plate: A plate that is safe to use in the microwave, ensuring it won't crack or release harmful chemicals when heated.

• Microwave: An appliance used to cook or heat food quickly by using microwave radiation.

• Tongs: A tool used to handle the hot corn safely after microwaving.

• Knife: A utensil that can be used to cut the corn if needed.

• Oven mitts: Protective gloves to handle the hot plate and corn safely.

• Paper towels: Used to wrap the corn if you want to retain more moisture during microwaving.

Prepare in advance: Husk the corn on the cob the night before to save time.

Use a damp paper towel: Wrap the corn in a damp paper towel to keep it moist and speed up cooking.

Batch cooking: Microwave multiple ears of corn at once to save time.

Quick cooling: Place the corn in cold water for a few seconds to cool it down faster.

Season before cooking: Add butter and seasoning before microwaving to save a step.