how to Microwave Your Corn on the Cob

what we're cooking

tender corn + no pot of boiling water + an easy way to ditch the silk

Microwave Corn on the Cob in the Husk

Corn on the cob might be one of the best parts of summer. Sweet, juicy, fresh corn really doesn’t need much help—but shucking it, picking off every last piece of silk and waiting for a big pot of water to boil? We can do without all of that.

Enter the microwave.

Cooking corn on the cob right in the husk is one of our favorite summer kitchen shortcuts. The husk traps steam as the corn cooks, leaving the kernels tender and juicy. And the best part? With one strategic cut before cooking, you can slide the finished ear right out of the husk, leaving those pesky strands of corn silk behind.

No boiling water. No shucking beforehand. No standing over the sink picking off corn silk one strand at a time.

Just really good summer corn.

Why Microwave Corn in the Husk?

The husk basically creates its own little steaming environment in the microwave.

As the corn heats, moisture is trapped inside the husk and hel

ps gently steam the kernels. It’s fast, requires almost no prep and saves you from heating up the kitchen with a big pot of boiling water—which is especially appreciated in the middle of summer.

But the cooking method is only half the reason we love this trick.

It’s how the corn comes out of the husk that makes this method a keeper.

How to Microwave Corn on the Cob in the Husk

What You'll Need

  • Fresh corn on the cob, still in the husk
  • A sharp knife
  • Cutting board
  • Microwave
  • Kitchen towel

Instructions

  • Step 1: Cut Off the Bottom. Leave the husk intact and place the ear of corn on a cutting board. Using a sharp knife, cut off the bottom end of the corn just above where the fresh corn begins. You want to cut completely through the cob and husk, detaching the corn from its husk and creating an open end for the cooked ear to slide through later.
  • Step 2: Microwave for 4–5 Minutes. Place the trimmed ear of corn directly into the microwave with the rest of the husk still completely intact. Microwave for 4–5 minutes, or until the corn is tender. Cooking times can vary slightly depending on the size of the ear and the power of your microwave, so adjust as needed.
  • Step 3: Handle With Care. Once cooked, carefully remove the corn from the microwave. It's going to be HOT. Not just the corn—the steam trapped inside the husk will be hot, too. Grab a clean kitchen towel before moving on to the next step.
  • Step 4: Push the Corn Out. Using the towel, hold the ear firmly near the top, uncut end of the husk. Gently squeeze and push the ear of corn down toward the opening you cut before cooking. The corn should begin to slide right out of the cut end of the husk.
  • Step 5: Say Goodbye to the Silk. Here's the satisfying part. As the ear slides out, the husk and corn silk should stay behind, leaving you with a clean, steamed ear of corn that's ready for butter, seasoning or your favorite summer recipe.

Tips & Tricks

  • Don't shuck it first. The whole point is to leave the husk intact so it can help steam the corn as it cooks.
  • Make your cut in the right place. Cut through the bottom of the cob just above where the fresh kernels begin. This important cut detaches the ear of corn from the husk at the base, while also creating an opening large enough for the cooked corn to slide out cleanly—leaving the husk and silk behind.
  • Use a towel. We can't emphasize this one enough. You're working with a very hot ear of corn and trapped steam. Protect your hands when removing and squeezing the husk.
  • Let tenderness be your guide. We typically microwave an ear for 4–5 minutes, but microwaves and ears of corn vary. Add a little additional cooking time if needed.

The B&P way

Once you’ve got this method down, fresh corn becomes one of the easiest ingredients to add to a summer meal.

Serve it straight from the cob with butter, flaky sea salt and cracked pepper. Cut it into slats for pasta salad. Toss the kernels into a fresh salsa. Add them to a green salad, tacos or a grain bowl.

However you use it, you can skip the pot of water.

Cut. Microwave. Push. Done.

Sometimes the best kitchen techniques are the simplest ones.

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