microwave corn on the cob

Growing up, cooking corn meant waiting for a huge pot of water to boil, making a steamy kitchen on already hot summer days. Last July, during a particularly brutal heatwave when the thought of boiling anything seemed like torture, I discovered the microwave method for corn on the cob. I was skeptical at first - could it really be as good? Spoiler alert: it was even better.

The beauty of microwave corn is that it steams right in its own husk, locking in all those natural sugars and flavors that often get diluted in water. No more waiting for water to boil or dealing with splashes as you drop in the ears. All you need is your microwave, a few minutes, and the corn itself. The silk slides right off after cooking, which might be the most satisfying part of the whole process. I've tried both fresh summer corn and off-season varieties, and this method brings out the best in both.

My husband initially rolled his eyes at my excitement over microwaved corn, but his tune changed with the first buttery bite. "It's sweeter," he admitted, reaching for a second ear. Our teenage son, who usually avoids vegetables unless they're hidden in pizza, actually asked for corn the next night. Now it's our go-to method, saving us time and keeping the kitchen cool during those sweltering summer evenings when we want something fresh alongside burgers or grilled chicken.

Ready to revolutionize your corn game in under 4 minutes? Click below for the full microwave corn on the cob instructions that will have you wondering why you ever bothered with the boiling method. Perfect for weeknight dinners or last-minute side dishes when you're in a hurry!