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!
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.
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Nutrition
Judee Ciota says
We love the ease of this recipe.
Jean says
This cooks it perfectly. I cut one inch off the stub end before microwaving. It fits in the microwave better and turns out just as good. I use a potholder at the silk end to squeeze the ear of corn out of the husk.
Mary says
I made my corn in the microwave and I couldn’t get a knife to cut the cu and I used my chef’s knife, corn wasn’t cooked either.
Marjory Pilley says
Hi! A couple of thoughts on the problems you encountered that may be helpful. Cutting above the hard handle may be helpful. A little corn is lost, but it is easier to cut. I've never had any trouble at that point. But, it's not a super easy cut. Also, the timing is dependent on your microwave wattage and the size of the corn. It sounds like it may have need to cook a minute of two longer. Hope these suggestions help.
Rose Slayback says
So much easier and quicker than cleaning corn then boiling or microwaving. My particular husband loved it.
Robin Weis says
Perfectly cooked corn and easy clean up!
Kathy B says
Perfect for one or two people!
Phyllis Arrowsmith says
Sooooooooooo easy
I will never have to shuck another ear of corn
Than you
Marjory Pilley says
Your welcome!🙂
Carla Vivrette says
Easy, peasy, and delicious.
Stephanie says
So easy! I’ve done both freeze the corn in the husk, and microwave it in the husk. Such a timesaver.
Mari Ann Dotson says
This was great. Cooked it quickly & it was moist. Thank you for sharing.
Trish says
Have done this in the past but forgot timing. Thanks for posting.
Kris says
All the comments I’ve been looking at are making me feel guilty. I’m 71 now and I’ve known about cooking corn this way from about the time I was in college. Microwaves still weren’t a common household item. I remember my mother telling me about it. She had heard it from someone else. Seems you could only do one or two at a time but I do remember that one was micro’d 3 min. I believe the wattage was the same on all microwaves then. I also remember that even without your method of removing the husks the silk was still very easy to brush off. I would try and tell people about it They looked at me like I was totally crazy. I used this method anyway. But then I didn’t have corn on the cob for some years and when I wanted it, no microwave. So was back to the old way. I have gone back to the microwaving in the last few years. One thing I have learned is that it is very easy to overcook them nowadays especially if you aren’t sure your remembering the time right. Very, very dry or burnt. I’m going to be trying your way of husking them as soon as I can get to the store and get corn. All this talk of corn has sent me way back in time when growing up and we grew this absolutely huge garden, especially corn, beans and tomatoes. We sold corn and green beans as u-pick or for a little more we would pick for people. We also did a lot of canning and freezing. We’d freeze corn, pressure canned the beans and canned tomatoes, jam, and fruits. The vegetables we froze and canned were always better tasting that the store bought items. Thank you for reminding me of some of the fun we had and for your cooking tips.
Joan Bourget says
And the kudos just keep coming. No other way of cooking can make corn on the cob better, except maybe on a grill, which I have not done.
Johnna Manning says
First time my husband and I have tried this. So delicious. Just printed your recipe out and taking one to my brother and sister-in-law.
Told them how good it was. They had given us the corn.
Marjory Pilley says
I’m so glad you enjoyed it! 😊
Helen says
Wow!
I can’t believe I just found out about cooking corn on the cob with husk on. It works perfectly the corn is great and there is no silk.
THANK YOU!!
Marjory Pilley says
Yay!!! I'm so glad you tried it!