Nothing says summer like a crisp, sweet, delicious ear of corn seasoned to perfection with butter, salt, and pepper.Waiting for a big pot of water to come to a boil can be out of the question if you're cooking for yourself or in a time crunch.No worries, cooking corn in the microwave is quick, easy, and gives great results, making it a lifesaver no matter the occasion.
Step 1: You can put up to four ears of corn in the microwave.
It is easy to cook whole, raw corn on the cob.Put the corn in the microwave.If your microwave is clean and the husks are on, you don't need to place them on a paper towel.If you're cooking more than four ears, you should only cook in batches of four at a time.If you've already done this, leaving the husks on will help keep the ears moist and delicious.If you want to duplicate the effect of the husks, wrap the ears in a paper towel.
Step 2: It should take at least three minutes to microwave.
For between three and five minutes, set your microwave to "HIGH" or its default cooking setting.One online source suggests three minutes for one or two ears and four for three or four ears, depending on the number of ears you're cooking.It's a good idea to cook a little less time than you think you need to because microwaves can vary in cooking strength.You can cook the corn for an extra minute or two if you need to, but you can't "undo" the damage once it's too much.
Step 3: Allow the corn to cool down.
After a few minutes in the microwave, the ears' outer husks may not feel terribly hot, but the insides are likely piping hot.If you want to avoid injury, set the corn on a wire cooling rack for about five minutes.When the silks and the leaves are cool, you're ready to go.
Step 4: Just before serving, Shuck.
One of the benefits of leaving the husks on is that they act like an insulation, keeping the corn kernels warm.Wait until you're ready to eat to shuck the kernels because they will start to cool quickly once you take the husks off.The insides of the corn can still be hot.Carefully feel the kernels with the back of your hand, if you're unsure, peel back the husk a little.See our article for a step-by-step guide.
Step 5: The corn needs to be drained.
It's easy to cook corn off-the-cob with a microwave.You want your finished product to be soft, delicious corn kernels, not corn soup, so begin draining the corn of any excess liquid.Instructions can be found below.When opening the can, make sure the lid is connected by a small piece of metal.Let the excess liquid drain when you tip the can into the sink.Allow the corn to drain after removing the lid and pouring it into a strainer.There will usually be less excess water here.If you want to drain the corn, use a spoon or strainer.
Step 6: Add butter.
As soon as your corn comes out of the microwave, season it.Salt and pepper add flavor to the sweet corn, while butter makes them moist and smooth.You can use as much salt, pepper, and butter as you please.If you're unsure, adding about for every 12-ounce can of corn and salt and pepper to taste will give you great results.
Step 7: Cook for four minutes.
Making sure that your corn is in a microwave-safe container, transfer it to the microwave and cook it on "HIGH" or your preferred setting for three minutes.If you want the butter and seasonings to combine well, stop the microwave and stir every minute or so.If steam builds up in an airtight container, it can cause an explosion.The oven should be left a crack to allow steam to escape.
Step 8: Remove from microwave.
Take the lid off the microwave and check to see if the corn has heated evenly.Stir the mixture and serve.It is possible to return it to the microwave for a minute or two.If you are cooking a lot of corn, you should be prepared to microwave it.The longer it takes to cook, the more food you microwave at once.
Step 9: Put frozen corn in a bowl.
Put your packet of frozen corn into the bowl.If you like, you can break up clumps of frozen-together corn to make it cook more evenly, but this is not required.
Step 10: Add more water.
If you want your corn to be slightly softer when it's done, you can add a small amount of water to the bowl.The extra water will boil and steam the corn as it cooks, breaking it down a little more than it would from ordinary cooking, giving it a softer texture.If you add too much water, you can always drain excess water after you're done.A general rule is to use about 16 ounces of frozen corn.
Step 11: The microwave can be used for four to five minutes.
The corn should heat up in about four or five minutes if you set your microwave to high.If you want to ensure even heating, stir the corn in the microwave every minute or two.The directions assume you're using 16 ounces of frozen corn.If you're using less, you might want to shorten the cooking period to about two or three minutes to make sure your corn doesn't burn or dry out.
Step 12: Continue as necessary.
You should check your corn after the first cooking period.Depending on how much corn you used and the strength of your microwave, it may or may not be evenly-heated.If you find cold spots, cook the corn in the microwave for two minutes.Continue this pattern until your corn is cooked.
Step 13: Season and serve.
Your corn is ready to eat when it has heated evenly and no icy spots remain.You can add whatever seasonings you want.A small amount of butter and salt and pepper will give a classic flavor to a pound of corn.When you finish microwaving, there may be some water at the bottom of your corn.If this is the case, you can either pour it into the sink or toss it in a strainer to remove it.