Microwaving corn on the cob is a fantastic way to enjoy this summer staple quickly and easily. Forget boiling – this method is faster, uses less water, and requires minimal cleanup. This guide will walk you through the process, offering tips and tricks for perfectly cooked corn every time.
Preparing Your Corn
Before you even think about the microwave, you need to prep your corn. This simple step makes all the difference in achieving that sweet, tender perfection.
- Select your corn: Choose ears of corn that are fresh and in-season. Look for plump kernels and bright green husks. Avoid corn with dry or shriveled kernels.
- Remove the silks: Carefully peel back the husk and remove the silks. This is easiest done by gently pulling the silks away from the cob. Don't worry about removing every single silk; a few stragglers won't hurt. You can also leave the husk on for a slightly different texture and flavor (more on that later).
- Optional: Soak (for extra moisture): For extra juicy corn, soak the husked corn in a bowl of cold water for 10-15 minutes before microwaving. This adds moisture and prevents the kernels from drying out.
Microwaving Your Corn: Two Methods
There are two main methods for microwaving corn on the cob, each with its own advantages:
Method 1: In the Husk (for a more rustic flavor)
This method is great for preserving the corn's natural moisture and imparting a slightly smoky flavor.
- Wrap it up: Leave the husk on the corn. You can soak it first if you want extra moisture (see above). Place the corn on a microwave-safe plate.
- Microwave: Microwave on high for 3-5 minutes, depending on the size of the ear and the power of your microwave. Larger ears may need a little longer.
- Check for doneness: Carefully remove the corn from the microwave (it will be hot!). Peel back the husk and check a kernel for tenderness. If it's still too firm, microwave in 1-minute intervals until tender.
Method 2: Husked (for easier eating)
This method is faster and easier to eat, making it ideal for busy weeknights.
- Prep and wrap: Remove the husk and silks. You can optionally soak the corn in cold water for 10-15 minutes. Wrap the corn in a damp paper towel. This helps retain moisture and prevents the corn from drying out. Place the wrapped corn on a microwave-safe plate.
- Microwave: Microwave on high for 2-4 minutes, depending on the size of the ear and the power of your microwave. Again, larger ears will require more time.
- Check for doneness: Carefully remove the corn and check a kernel for tenderness. Microwave in 30-second intervals until tender if needed.
Tips for Perfect Microwave Corn
- Power levels vary: Microwave wattages differ, so adjust cooking times accordingly. Start with the shorter cooking time and add more time as needed.
- Don't overcook: Overcooked corn will be mushy. It's better to slightly undercook than overcook.
- Let it rest: Allow the corn to rest for a minute or two after microwaving. This allows the heat to distribute evenly and makes it easier to handle.
- Seasoning: Enhance the flavor of your microwave corn with a sprinkle of salt, pepper, butter, or your favorite seasonings.
Conclusion
Microwaving corn on the cob is a simple, efficient, and delicious way to enjoy this summer classic. Follow these steps and tips, and you'll be enjoying perfectly cooked corn in minutes! Now get cooking and enjoy!
