Microwave Corn on the Cob Recipe

Corn on the cob: Fresh ears of corn are the star of this recipe. Make sure to choose ones with bright green husks and plump kernels for the best results.

When microwaving corn on the cob, ensure the paper towel is thoroughly damp but not dripping wet. This helps create steam, which cooks the corn evenly and keeps it moist. If you prefer a bit of a charred flavor, you can finish the corn on a hot grill for a minute or two after microwaving.

• corn on the cob - Substitute with frozen corn kernels: Frozen corn kernels can be microwaved easily and provide a similar taste and texture to fresh corn on the cob.

• corn on the cob - Substitute with canned corn: Canned corn is pre-cooked and can be quickly heated in the microwave, making it a convenient alternative to fresh corn on the cob.

• Allow the corn on the cob to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of corn tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and flavor.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn and keeps the corn fresh.
• Label the container or bag with the date. This helps you keep track of how long the corn has been stored.
• Store the corn in the refrigerator if you plan to eat it within 3-5 days. For longer storage, place the corn in the freezer.
• To freeze, ensure the corn is wrapped and sealed properly to avoid freezer burn. Frozen corn on the cob can last up to 8 months.
• When ready to eat, thaw frozen corn in the refrigerator overnight. Reheat in the microwave by wrapping it in a damp paper towel and microwaving on high for 1-2 minutes.
• For a quick thaw, you can also place the frozen corn in a microwave-safe dish with a bit of water and microwave on the defrost setting until thawed.
• If you prefer, you can also reheat the corn by boiling it in water for 3-5 minutes or until heated through.

• Wrap the corn on the cob in a damp paper towel to retain moisture.

• Place the wrapped corn on a microwave-safe plate.

• Microwave on high for 1-2 minutes, checking halfway through to ensure it doesn't overcook.

• Let it cool for a minute before unwrapping and serving.

• Preheat your oven to 350°F (175°C).

• Wrap the corn on the cob in aluminum foil, adding a pat of butter and a sprinkle of salt if desired.

• Place the wrapped corn on a baking sheet.

• Bake for 10-15 minutes, or until heated through.

• Heat a grill to medium-high heat.

• Brush the corn on the cob with a bit of olive oil or butter.

• Place the corn directly on the grill, turning occasionally.

• Grill for 5-7 minutes, or until heated through and slightly charred.

• Boil a pot of water.

• Once boiling, reduce to a simmer and add the corn on the cob.

• Simmer for 2-3 minutes, or until heated through.

• Remove with tongs and let cool slightly before serving.

• Microwave: Used to cook the corn quickly and efficiently.

• Microwave-safe plate: Ensures that the plate won't crack or break under the heat of the microwave.

• Damp paper towel: Keeps the corn moist during cooking to prevent it from drying out.

• Tongs: Helps to safely remove the hot corn from the microwave.

• Knife: Used to remove the husk and silk from the corn.

• Cutting board: Provides a stable surface for husking the corn.

Prep in advance: Remove the husk and silk from the corn ahead of time and store it in the fridge.

Use multiple ears: Microwave up to four ears of corn at once to save time.

Check microwave power: Know your microwave's wattage to adjust cooking time accurately.

Use a damp towel: Ensure the paper towel is damp to keep the corn moist.

Let it cool: Allow the corn to cool slightly before unwrapping to avoid burns.