Microwave Corn on the Cob

Microwave Corn on the Cob

from cooking.nytimes.com
5 min

In a microwave, corn steams to juicy sweetness in minutes without heating up the kitchen. The husks trap the vegetable’s natural moisture, and the silks slip off easily after being zapped. (In fact, this method is great for shucking corn quickly. You can microwave the corn for just a minute or so, until the husks and silks come off easily, then finish cooking the ears on the grill.) Microwaving corn is ideal when you’re preparing just an ear or two, but you can microwave as many as can fit in a single layer in your machine at one time. You’ll just have to cook them longer, about 4 minutes for two ears and 5 minutes for three.

Ingredients

  • 1 corn on the cob, unhusked

Directions

  1. 1

    Place the corn on a plate and microwave at full (regular) power for 3 minutes. Peel back the top of the husk and see if the kernels look glossy and a little translucent. If so, it’s done. If not, microwave longer in 30-second intervals, checking for that shiny glow.

  2. 2

    Let the corn rest in its husk for a minute or so to cook through a bit more and cool down a little. Discard the husks and silks and enjoy.

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