Boiling has always been the easiest and most practical way to cook fresh corn on the cob. Cleaning the corn and rinsing it in cold water before dumping it in briskly-boiling water are surefire ways to guarantee great corn. But then, boiling corn can be very time-consuming. The amount of heat coming from the pot can also make it less appealing for some. The good news is that you don’t have to resort to the traditional method of having corn on the cob in your hands. Cooking corn on the cob in the microwave is much faster and more convenient, too. Here’s how.
Cooking With The Husk On
There are two ways you can cook corn on the cob in your microwave. One of them is by cooking fresh corn with its husk and silk on. It is pretty much putting everything in the microwave – husk and all. The reason why leaving the husk on works so well is that the husk can serve as thermal insulators. They will keep the heat in the corn while also trapping moisture. A more important effect is that the corn kernels will cook more evenly. That means there will be no kernels that are harder or tougher than others.
Once you have your corn ready, make sure to wipe them clean. Place up to 4 ears of corn at a time in the microwave. You can set them on a microwavable tray or dish. Arrange the corn side by side. No one should be on top of another. Hence, if you’re looking to cook more than 4 ears of corn, it is best to do so in batches.
Pop the corn into your microwave. If you are cooking 1 to 2 ears of corn, then you can set your microwave on high. Set the timer to 3 minutes and you are done. If you are cooking 3 to 4 ears of corn, then you need to microwave them for 4 minutes on high.
Keep in mind that these settings are for your average-sized corn. If you happen to have a corn cob that is larger than usual, then you will have to put an additional minute in the cooking process. The same is true if you want softer corn. Adding a minute to the cooking duration should give you softer kernels.
Once you are done cooking corn on the cob in the microwave, make sure to let them cool first. Wait for the top leaves and the corn silks to be cool enough to the touch before you attempt to remove them. Be very careful as the outer corn may already be cool to the touch, yet the insides are as hot as live coal. As such, shuck the husks only when you are ready to eat them.
This is how you microwave corn on the cob with its husk on.
Cooking Without The Husk
The second method of cooking corn in your microwave is similar to the traditional method of boiling. The only difference here is that you are not going to boil it; you will microwave corn on the cob.
To do this, start by shucking the husks and removing the silk from the ears of corn. Get a microwaveable dish and place about 2 tablespoons of water. Place a pair of corn cobs on the dish. If you are going to cook more, then add more water and use a bigger dish or plate. A good rule of thumb is to add a tablespoon of water for every 1 to 2 ears of corn you are going to cook. So, if you have 4 ears of corn to cook in the microwave, then you need to add 4 tablespoons of water in the dish.
Cover the corn with another microwaveable plate or dish. This should be the same size or slightly larger than the dish holding the corn. Now microwave corn on high for about 4 to 5 minutes or until tender. You may also notice the color of the corn kernels looking darker or deeper.
If you’re satisfied with the outcome, you can remove the dish from the microwave and drain the water. Stick corn holders through the corn cobs and slather with butter and sprinkle with salt. It is that easy.
You no longer have to wait tens of minutes to enjoy a fantastic corn on the cob. Your microwave can do it for you in less than half the time. It is a more convenient and faster way to have that corn on the cob you’re craving for.