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Microwave Corn on the Cob in the husk. It's the easiest way to enjoy fresh corn in minutes and you won't have to deal with messy silk strands!
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Previously, I'd pat myself on the back when I shucked the corn in the grocery store, instead of at my house, thereby reducing the amount of mess I'd have later. Then, I'd boil the corn for use in dishes like Fresh Corn and Black Bean Salsa or Mexican Street Corn in a Cup.
Important lessons learned:
1) It's best to store corn in the husk in a cool place or the refrigerator until you are ready to cook it. You can even store it in the freezer! Check out our tips on How to Freeze Corn on the Cob in the Husk.
2) After microwaving corn in the husk, the husk and silk will slide right off the corn. The corn cooks in its own juices and it is tender crisp. And, it only takes a few minutes to cook.
I never knew I'd been cooking corn on the cob the hard way until I toured Long & Scott Farms. (They have a great corn maze to explore if you are ever in the area.) That's where I learned this easy trick.
See...no silk, except for a little teeny, tiny piece. It really works!
How to Microwave Corn on the Cob in the Husk
Follow these step-by-step directions to microwave an ear of corn or hop down to a quick video and the recipe card.
1. Leave the husks on the corn. You can trim the fuzzy end a little though.
2. Place the corn on a microwave-safe plate and microwave according to the following guidelines:
How Long To Cook:
- 1 ear - 2 minutes
- 2 ears - 4 minutes
- 3 ears - 5 minutes
- 4 ears - 6 minutes
Note that the times may vary slightly depending upon microwave wattage. Start with these times and add an additional minute as necessary.
3. Allow the corn to cool after cooking for about 5 minutes. Note: The corn will be very hot when the corn finishes cooking. Use a hand towel to hold the corn if necessary.
4. Cut about 1 inch off of the end of the corn that has a stub. Don't cut the end with the silk showing.
5. Grab the end of the corn with the silk and pull it away. Sometimes it takes a few tries to get things moving. If you are having difficulty, peel back the husk at the top a little or try holding the end with the silk in one hand and using the other hand to rock the corn a bit.
Enjoy corn in a favorite recipe on or off the cob, with a pat of butter...or fresh and hot. It's hard to beat fresh, sweet corn!
Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!
📋 Recipe
Microwave Corn on the Cob in Husk
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Ingredients
- 4 each corn on the cob
Instructions
- Place the corn on a microwave-safe plate and microwave on high as follows:1 ear – 2 minutes2 ears – 4 minutes3 ears – 5 minutes4 ears – 6 minutes
- Allow the corn to cool untouched after cooking for about 5 minutes.
- Cut about 1 inch off of the end of the corn that has a stub. Don’t cut the end with the silk showing.
- Grab the end of the corn with the silk and pull it away, rocking gently if needed to begin the process.
Notes
- Store corn in the husk in a cool place or the refrigerator until you're ready to cook it.
- You can also freeze corn on the cob in the husk.
- Timing will vary based upon microwave wattage. Start with suggestion and add additional time as necessary.
- Corn will be very hot. Hold one end with a hand towel.
- If you're having trouble pulling off the husk, peel the top back a little to help get it started.
Nutrition
Ruth Picht says
What is the wattage of your microwave oven? Mine is only 800 but I do have "cheat sheets" to convert the time from 1100 and 1200 watt microwave ovens.
Marjory Pilley says
Hi! I'm using an older microwave that is 950 watts.
Cathy says
Forty plus years ago I was the secretary for a farm that grew corn. The wife of one of the owners would blanch ears of corn in the dishwasher before freezing it. By the way we sent our corn to Long & Scott to keep in their coolers until it was sold.
Marjory Pilley says
Wow! Thanks for sharing!
Guy Stewart says
I have been cooking corn on the cob like this for years. It's the only way to cook it. I watch people at the store shucking their corn and think "what a waste of time".
Alice@beefsteakveg says
Your tips is really useful for me because i love to eat corn so much. It helps me cook corn with time saving and keep its all energy. Thank you so much for your creative ideas and sharing.
Bchilly says
Awesome
Laurie says
This is a winner!! Sweet corn season here. If cooking for a crew I have no problem loading up the stock pot or pressure cooker.
Today, I'm in the process of moving but picked up this beautiful fresh corn at the market. They peel off part of the outer husk but leave enough on. Dinner for just me and the last thing I wanted to do was use pots or pans (plus it is 85 degrees). I used your method exactly. What a perfect outcome!! Thank you, thank you for sharing. It was difficult for me leave that itty bitty row of kernals on the cob for my pup. No butter or salt even need apply. SOO good! ?
Marjory Pilley says
I'm so glad you enjoyed it!
Connie says
I will try this tonight! Can't wait! Sounds amazing! I will add alittle more time like someone else said because of dentures!
Marjory Pilley says
Enjoy! And, the timing can vary a little depending upon the microwave and taste. Just pop it back in for another minute or so if it is not done to your liking!
Pam says
I, too tried this and had lots of trouble pulling off the husks when cooked.
5 minutes for two ears I don’t think was enough time as the kernels were a little crispy. Will try 6 minutes for two ears. Other sites have said 4 minutes per ear. Somewhere there’s a happy medium!
I was microwaving out of the husks for several years but this is easier and tastier.
Also, for freezing, I always par-boiled the ears (out of the husks) and froze them until needed. Never had a problem!
Thanks!
steaks says
I made this last week, it’s easy but so good, my family like this. Many thanks
Beverly Bernice Fountain says
You have made my day!!!! Just PERFECT 3 ears in 5 minutes I tired one.... Oh So GOOD the silk just slide off the kernels, the other two ears I cut off the cob and put right into my precooked Field Peas & Snaps. No more wasting time on waiting for corn to cook on the stove. Thank you so much.
Marjory Pilley says
Yay! It’s amazing! I add corn to everything this time of year!
Marian Luckenbill says
I do step #3 first, then the rest in the order you listed. If you cut the stalk end before cooking that's less handling you need to do while it's hot. If you grab the silk and husk tight enough at the top and just slightly shake it over a plate it falls right out. I've taught all my coworkers this method. Love this recipe!
Marjory Pilley says
Thanks for tip!
Erica Baker says
Tried it, and knowing my microwave tends to need a bit longer I upped the time by 30sec. But, my ear of corn needed a bit longer. But 2 min 30sec was decent enough. Next time I'll do 3 min for 1 ear. Other than that, which I'm sure is my own microwaves fault, directions were clear and helped tremendously. Very good.
Marjory Pilley says
I'm glad you found your sweet spot. It does vary a bit depending upon the microwave. Thanks for your tips!
Dara Michalski says
Yes, yes, yes! This is seriously a game changer. Works every time.
sarah says
It works! I had my doubts but it works!!!
Nancy says
I've been microwaving our corn for years! If you're having problems getting it to 'slide' out, just cut off a little bit more by the stem to make sure no husk is keeping it from sliding out. That's where I first had mine stuck because I wasn't cutting enough off of the bottom. Works every time now!
Marjory Pilley says
Great tip! Thank you!