Hey, it’s still corn season, so it’s not too late to learn all about Microwave Sweet Corn! I thought it was a gimmick when I first heard about it. It’s since become one of my favorite ways to cook corn on the cob.
The corn can be shaken or squeezed out leaving the silk and husks behind.
It’s a game-changer; I cannot think of an easier way to get your seasonal fix! Nuke the corn, husk, and all. Once it’s done, the husk and silk slip away like magic. Fast, no mess, no bother.
About Microwave Sweet Corn:
The beauty of microwave corn is that it’s so easy: no mess, no pots of boiling water, no oven or grill time, and no heating up the kitchen.
Bonus: the flavor is incredible. As it steams with the intact husk in the microwave, the flavor is intensified. It’s glorious. (If your corn is already husked, there are instructions for that, too.)
Making Microwave Sweet Corn:
Microwave cooking can be a bit finicky. A little information, below, goes a long way to getting that perfect corn on your table.
Preparing the Corn:
There are two ways to proceed, and both work well. To remove the husk/silk, the corn needs to be cut through, husk and all, at the right place. Feel for the first row of kernels (from the stalk end) and cut through the ear above it.
- Option 1: Break off any long stalks and toss the corn in the microwave. After the corn is cooked, cut it. The corn is soft and easily cut; the downside is that it’s incredibly hot.
- Option 2: Cut the corn before cooking. The raw corn takes more effort to cut, but it’s ready to go when it comes out of the microwave.
- Note: Some cut through the husk and silk (in the same place), leaving the kernels and cob intact, so the stalk acts as a handle. This is time-consuming; a serrated knife will help.
Final thoughts:
If worried about pests, they’re usually at the top of the ear; peel the silk back slightly to take a peek.
If the corn is very dry, quickly run under the faucet, then shake off excess water.
Microwave Sweet Corn
Microwaving the Corn:
Microwaves differ in power and size; how well-cooked you prefer your corn is a variable. The timing may need to be adjusted. If it’s underdone (check one ear), toss it back in, checking at 30-second increments.
- Cook 1 ear of corn for 4 minutes. For each additional ear, add two minutes. If that’s not perfection for you, adjust the time up or down next time.
- It’s ok to let the corn sit and steam for a few minutes before removing the husk; keep in mind that the corn continues to steam as it sits.
Removing the husk:
Have a couple of hot pads or towels at hand. After the corn is cooked (unless already done), cut through the corn.
- Grab the silk end (use a hot pad), and give the corn a good shake. With luck, the ear will slide out.
- If not, squeeze the silk end, working your way down. Grab the bottom of the ear to help it along.
- If the corn doesn’t budge, the husk is likely too tight at the bottom. Make a few vertical slits in the husk and proceed.
If the corn tapers towards the bottom like this ear, it will be hard to pop the corn out. Cutting a couple of small slits through the husk fixes the issue.
Microwaving Shucked Sweet Corn:
Cook with the same timing as corn in the husk.
- For corn already shucked, wrap each ear in a damp paper towel. (Wet the paper towel, then gently wring out.)
- Alternatively, spread a little softened butter in the center of waxed or parchment paper, place an ear on top, then wrap, twisting the ends tightly.
Cooking more than 4 ears:
Multiple batches of four ears for a meal can be problematic; ten minutes for a second batch is a long time for the first batch to sit.
You can try additional ears in a batch (it didn’t work well for me). Instead, consider the methods below.
Other Sweet Corn Recipes You Might Like:
- Oven Roasted Sweet Corn – fabulous for a few ears or as many as your oven will hold.
- Best Grilled Sweet Corn – The corn is brined in a mixture of salt and water before grilling. It’s a game-changer.
- Butterbath Sweet Corn – Adding a little milk and butter to the cooking water is transformative.
Oven Roasted Sweet Corn with Herb Butter
Making Ahead and Leftover Microwave Sweet Corn:
I don’t advise making corn using this (or any) method ahead.
- Microwave corn develops “dents” quickly. Keep it covered and warm to help prevent. Smaller ears are most at risk.
- Leftover ears can be wrapped and refrigerated for one to three days. To reheat, wrap each ear in a damp paper towel and microwave.
- A better method is to remove the kernels. It will keep three to four days. Reheat with a little water or butter and microwave, lightly covered.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Corn:
Fresh corn is an example of how in-season, fresh vegetables (especially on sale) can beat frozen or canned in price.
- An ear runs about 50 cents, but drops to 25 cents (sometimes less) on sale.
- A large ear yields about a cup of corn, an average ear, about 3/4 cup, and a smaller one, about 1/2 cup.
- Two average ears are the equivalent of a can (15 ounces), and at a low is $.50. A can at a low, around $.89, the same amount of frozen, $1.50.
- For best quality, store in the husk, in the fridge up to 3 days. It does best loosely bagged with the silks towards the open end. If there’s condensation after chilling, turn the bag inside out.
Packaged Corn:
- If quality and budget are important, avoid packaged corn.
- The corn is often not full ears and is usually a dollar or more per ear.
To my Frugal Friends out there – thanks for stopping by, and I hope you enjoyed this post on Microwave Sweet Corn! I’d love to hear your experiences with this easy method.
Mollie
Microwave Sweet Corn
Microwave Sweet Corn
- Prep Time: 1 minute
- Cook Time: 4 to 10 minutes
- Total Time: 15 minutes
- Yield: 1 to 4 ears 1x
- Category: vegetable side
- Method: Microwave
- Cuisine: American
Ingredients
- 1 to 4 ears of corn
Instructions
Cut through the corn, husk and all, either before or after microwaving. The cut needs to be made above the bottom row of kernels. Feel through the husk to find.
Microwave 4 minutes for one ear, and add two minutes for each additional ear.
When finished, unless cut before, cut through the husk. Shake the corn out of the husk by grabbing the silk end; if that doesn’t work, squeeze from the silk end, grabbing the corn and pulling as needed to help it along. If it is still difficult, make three or four vertical slits at the bottom end of the corn and try again.
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