Microwave Corn on the Cob Recipe

Corn on the cob: Fresh ears of corn that have been husked and are ready to be cooked.

For an extra burst of flavor, consider brushing the corn with a bit of butter and sprinkling it with salt and pepper before microwaving. This will allow the seasonings to infuse into the kernels as they cook, giving you a more flavorful result.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn on the cob is not available, frozen corn kernels can be used as they retain much of the flavor and texture of fresh corn.

• corn on the cob - Substitute with canned corn: Canned corn is a convenient alternative that is already cooked and can be quickly heated in the microwave, though it may have a slightly different texture and taste compared 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 moisture and prevent the corn from drying out.
• Place the wrapped corn in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn or absorbing other odors from the fridge or freezer.
• Store the corn in the refrigerator if you plan to consume it within 3-5 days. This keeps it fresh and ready to reheat.
• For longer storage, place the wrapped corn in the freezer. Frozen corn on the cob can last up to 8 months without losing its flavor and texture.
• When ready to enjoy, thaw the corn in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the corn in the microwave by placing it on a microwave-safe plate and covering it with a damp paper towel. Microwave on high for 1-2 minutes or until heated through.
• Alternatively, reheat the corn in a preheated oven at 350°F (175°C) for about 10 minutes, wrapped in foil to retain moisture.

• 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 handling.

• Preheat your oven to 350°F (175°C).

• Wrap the corn on the cob in aluminum foil to keep it from drying out.

• Place the wrapped corn on a baking sheet.

• Heat in the oven for about 10-15 minutes, or until warmed through.

• Bring a pot of water to a boil.

• Add the corn on the cob and reduce the heat to a simmer.

• Let it simmer for 2-3 minutes, or until heated through.

• Remove the corn with tongs and let it cool slightly before serving.

• Heat a grill to medium-high heat.

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

• Place the corn on the grill and cook for 5-7 minutes, turning occasionally, until heated through and slightly charred.

• Remove from the grill and let it cool for a minute before enjoying.

• Microwave-safe plate: A plate that can withstand the heat generated by the microwave without breaking or releasing harmful chemicals.

• Microwave: An appliance used to cook or heat food quickly by using electromagnetic radiation.

• Tongs: A tool used to handle the hot corn safely after microwaving.

• Knife: Useful for cutting the corn if needed before serving.

• Oven mitts: Protective gloves to handle the hot plate and corn safely.

Use a damp paper towel: Wrap the corn in a damp paper towel to keep it moist and prevent drying out.

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

Pre-season: Add butter and seasoning before microwaving to infuse flavor and reduce prep time.

Check doneness: Pierce the corn with a fork to ensure it's cooked through, avoiding overcooking.

Quick cool down: Place the corn in cold water for a few seconds to cool it faster and make handling easier.