Looking for the fastest, easiest way to cook fresh summer corn? This microwave corn on the cob recipe is it! Finish it with butter and chili lime seasoning, or customize it with your favorite toppings.
Corn on the Cob in the Microwave
When sweet corn is in season, I try to add it to my family’s meal plan as much as I can, whether it’s in grilled corn salad, creamy corn soup, or any number of corn side dishes. But when I have a main dish that requires a little more attention, this microwave corn on the cob is my go-to. Not only is it super easy, but microwaving corn in the husk steams it perfectly, keeping every kernel tender and juicy. It’s also great because it doesn’t heat up the kitchen like a big pot of boiling water does!
Why This Microwave Corn Works
I know you might be skeptical of cooking corn in the microwave, and truth be told, I was too. While I use the microwave for reheating food all the time, I usually overlook it for cooking because other methods are much more flavorful. But the microwave is truly excellent for corn on the cob. Here’s why:
- Ready in minutes: It’s so much faster than heating up and preparing the grill or waiting for a pot of water to boil.
- Juicy and tender: The husks trap the steam, cooking the corn evenly and keeping it tender.
- Easy cleanup: No boiling means no big pot to wash after dinner!
Ingredients You’ll Need
Below are the ingredients for this microwave corn on the cob. See the recipe card for exact measurements.
- Corn on the cob: Fresh ears with the husks still attached work best.
- Salted butter: Just enough to help the seasoning stick.
- Lime wedges: A squeeze of lime adds a brightness that balances the sweetness.
- Chili lime seasoning: Tajín, Trader Joe’s Chili Lime Seasoning Blend, or McCormick Chili Lime Seasoning all work well.
How to Microwave Corn on the Cob
There’s almost nothing to this recipe! Here’s an overview of the process.
- Microwave the corn: Place the corn, still in its husks, directly in the microwave. Cook for 3 to 4 minutes.
- Let it cool: Allow the corn to rest for about 5 minutes, or until it’s cool enough to handle.
- Remove the husks: Peel away the husks and silks.
- Finish and serve: Lightly rub each ear with butter, squeeze fresh lime juice over the top, and sprinkle with chili lime seasoning.
Microwave Corn on the Cob
Ingredients
- 4 ears corn with husks
- 1 lime, cut in wedges
- 1/2 tablespoon salted butter
- 1 teaspoon chili lime seasoning, McKormick, Tajin or Trader Joes
Instructions
- Microwave corn, in their husks, for 3 to 4 minutes. Let it rest until it’s cool enough to handle, about 5 minutes.
- Remove the husks and corn silk.
- Lightly rub each corn with a little butter.
- Squeeze lime juice over the corn and sprinkle with chili seasoning.
Last Step:
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Tips from Gina’s Test Kitchen
- Start with the best corn: If you can, take a peek at the end of the ear, where the silk sprouts out. The kernels here should be plump, not dried out, very small, or missing altogether. If you can’t take a peek, you can usually feel for plump kernels with your hands.
- No husks? No problem: Wrap each ear in a damp paper towel before microwaving. The moisture creates steam, doing the same job as the husk.
- Adjust the cooking time as needed: For just 1 or 2 ears of corn, microwave on high for 3 minutes. For 3 or 4 ears, microwave for 4 minutes. For softer corn, add another minute.
More Topping Ideas
While we love microwave corn on the cob with chili lime seasoning and fresh lime juice, there are really endless options here.
- Classic: Butter, sea salt, and freshly cracked black pepper.
- Mexican Street Corn: Mayo, cotija cheese, chili powder, cilantro, and lime.
- Parmesan Herb: Butter, grated Parmesan, parsley, and garlic powder.
- Cajun: Butter and Cajun seasoning.
- Fresh Herb: Butter with chopped basil, chives, dill, or cilantro.
- Miso Butter: Soften unsalted butter and stir in white miso.
What to Serve With Corn on the Cob
Corn on the cob pairs well with so many summer meals!
Storage Tips
- Refrigerator: Store leftover corn in an airtight container for up to 4 days. (I often like to use a sharp knife to remove the kernels, then I add them to salads throughout the week.)
- To reheat: Wrap the corn in a damp paper towel and microwave for 30 to 60 seconds, or until heated through.