By Christie Vanover | Published April 26, 2011 | Last Updated December 28, 2022
I don’t know why after all of these years of cooking, I never thought to microwave corn on the cob. Maybe I thought it would explode, like the time my brother put a glow stick in the microwave to see if he could bring its glow back. (don’t try that at home). Maybe I thought it would turn into popcorn, and what I would have left would be suitable for Popeye’s corn cob pipe. I’m not sure the reason, but it never crossed my mind.
I usually shuck the silks off of the corn, slather the cob with butter and reshape the husk around the cob. Then, I bake it in the oven or on the grill for about 45 minutes. I’ve also tried grilling it with a mixture of mayonnaise and Parmesan cheese, which is quite tasty. But now, I have a new, quick way to make corn on the cob.
While at the military commissary one day, my father-in-law was shucking corn next to the wife of a retired Soldier. They struck up a conversation, and she told him her secret to sweet, perfectly cooked corn…the microwave. He thought it was too good to be true, but after testing it and sharing the recipe with me, it’s now the only way we make corn on the cob.
Sweet Microwave Corn on the Cob
- 2-3 cobs of corn
- salt pepper and Tony Chachere's Creole Seasoning to taste
- Place 2-3 ears of shucked corn on the cob on a paper plate.
- Place two large paper towels under running water; then squeeze out the extra liquid. Loosely wrap the wet paper towels around the cobs.
- Microwave 2 cobs for 7 minutes or 3 cobs for 8 minutes. Remove from the microwave and top with your favorite fat and seasoning. I prefer butter, salt, Tony’s and pepper.
This estimate was created using an online nutrition calculator
Shuck the corn, wrap each cob in wax paper and twist the ends like a candy. Microwave 5 to 6 minutes. Be careful when unwrapping, it’s very steamy and hot. Then fix as usual and enjoy
Just remember when cooking corn on the cob in the microwave it comes out super hot. please don’t burn yourself or your children.
Jackie Ross says
hi, can I ask what Tony’s is please, I love in the UK so never heard of it
Tony Chachere’s is a Creole seasoning. If you can’t find that brand, any Cajun or Creole seasoning will work.
BEEN COOKING CORN ON THE COB IN THE MICROWAVE FOR YEARS. I SOMETIMES THROW MINE ON THE GRILL FOR A FEW MINUTES AND GET SOME CHAR ON THEM BEFORE I MICROWAVE. THEN BUTTER,SALT, PEPPER, TONY’S AND 1/2 TSP SUGAR IN BAKING DISH. ROLL CORN AND SERVE.
Sandy Dean says
It works great!
I moistened a paper towel and wrapped it around the corn first then microwaved!
Another way we have done it for years: Shuck the corn, butter and salt it, wrap in Saran Wrap and microwave 6 to 8 minutes for 3 or 4 ears, depending on your microwave.
Sounds good Don
Dan Fiss says
I remember the glow stick I think my eyes still burn a little. Can’t wait to try the corn, I think it will be an easy way to introduce Emmie to corn on the cob.
Sounds sooo simple and delicious!
The Café Sucré Farine says
Thanks for sharing this – I just saw the first corn on sale at my local grocery store. This looks fantastic – I can’t wait to try it. You also took a fabulous photo, makes me want to make some right now!
Butter, maybe a little salt and some tony’s. Next you cook a pot of rice, throw a good Ribeye and some asparagus with beuuter/oil and lemon pepper on the grill and you got a great meal. Yum, yum.
Amy Deir says
This is the only way I make corn on the cob! Super easy and very tasty! My microwave has a special setting for corn and it senses when it is done. Butter, salt, and pepper. Perfection!!!!