Want to eat corn that is warm, crunchy, juicy, and still has the cob on it? There is a very easy way to prepare corn on the cob without boiling water in a large saucepan or turning on the grill. Just do it in the microwave. Cooking corn in the microwave is quicker and easier without removing the nutrients or making the pan dirty, and the corn husks that are still attached to the corn can prevent steam from getting into the corn kernels. See Step 1 below to learn how.
Step
Method 1 of 2: Microwave Cooking Whole Corn
Step 1. Take fresh, unpeeled corn
You can get corn on the cob and husk at the grocery store. You can also buy them in the market or even grow your own if you wish. Where you get the corn from doesn't matter, just make sure it still has the husk on and is ripe. Here's how to tell if your corn is ready to eat:
- Look for corn with brown hair that is still attached, not dry and yellow. Brown hair that is still attached indicates the corn is ripe.
- Gently press the corn cob to feel the corn kernels. When pressed, the kernels should feel firm and firm, but not as hard as pebbles.
- Buy corn that can be eaten within a few days and store it in the refrigerator so that the sugar in the corn kernels doesn't turn into a floury taste. If you have a large supply of corn after harvest, you can freeze it.
Step 2. Cut off the bottom of the corn
Don't remove the skin, but cut the underside of the corn so it can fit into the microwave. Remove any loose or dry corn husks. Trim excess corn hair. Take a tissue and clean the dirt stuck to the corn.
Step 3. Put the corn in the microwave
Generally a microwave can load three corns at once. If you have a very large microwave, you can add more corn. To ensure the corn cooks evenly, each corn should be in the center of the microwave but not sticking to each other.
- To ensure that each corn is evenly exposed to heat, arrange the corn in a triangle for groups of three or a rectangle for groups of four.
- Make sure the corns don't stick together. Do not stack or overlap as the corn will not cook.
Step 4. Cook the corn
Cook the corn on high for three to five minutes, depending on how much corn is cooked. If you are only cooking one corn, cook it for three minutes. If there are four corns, cook for five minutes.
- If you're cooking several corns at once, when the corn is half done, flip it over so it cooks evenly.
- You can set a time of 2-4 minutes to cook each corn, depending on the size.
Step 5. Remove the corn from the microwave and let it rest
Leave the corn in the husks for about a minute to allow it to heat evenly and continue cooking. Corn husks contain very little water, so allow them to cool.
- Check the corn for doneness by peeling the skin off and feeling or even nibbling on a few kernels to check for temperature and soft texture. Return the corn husks to their original position and place them back in the microwave to cook longer if needed.
- If the corn is charred or too mushy, then it means the corn is overcooked. Next time, cook for a shorter time.
Step 6. Remove the corn husks and hairs
The dense, juicy corn and cobs will be hot after cooking, and stay hot under the skin. Peel the corn carefully so your hands don't burn. The corn husks and hairs will soon come off.
Step 7. Season the corn
Coat the corn with butter and season with salt and pepper if desired. Let cool before eating.
- The microwaved corn was fresh and delicious. Corn can be eaten by hand or crushed with a corn sheller.
- Alternatively, you can shell the corn for a side dish or use it in other recipes. Position the bottom of the corn in an upright position and peel the corn with a knife from top to bottom.
Method 2 of 2: Microwave Cooking Corn Without Skin
Step 1. Peel the corn husk
Pull out all the corn leaves at once, like peeling a banana instead of peeling an onion. Corn husks do not fall apart when removed. Remove the corn silk that is still attached to the corn.
- Do not throw the corn husks and hairs into the garbage disposal device, because they are very hard. Throw it in the trash or make compost.
- Don't remove the stalks as they can become handles, even if they feel hot when the corn is cooked or remove the stalks with the husks.
Step 2. Cover the corn
You should cover the corn with a damp paper towel or place it in a dish and cover with a microwave-safe lid. Add a teaspoon of water to the dish so that the corn doesn't dry out when it cooks.
- At this stage, you can add flavors or toppings that will cook and soak into the corn. Try grated cheese, lemon or lime juice, or herbs.
- You can soak the tissue in a flavoring liquid like lemon or lime juice to add corn flavor and the liquid won't splatter.
Step 3. Cook the corn in the microwave
Arrange the corn in one layer at a distance so that it cooks evenly. Cook on high for five minutes, depending on how much corn you cook. Each corn takes two to four minutes to cook and if you are cooking several pieces of corn, additional time may be required.
Step 4. Remove the corn from the microwave and allow it to cool
Season with butter, salt, and pepper, or sprinkle grated cheddar cheese or cotija cheese (a typical Mexican cheese) over the top.
Tips
- Gloves, especially those made of silicone, which are quite heat-absorbing, but anti-dirty and water-resistant, are good for shelling corn that is still hot.
- Unwrap one end of the butter wrapper and use it like you would a ballpoint pen to rub on corn. Dab on one side of the corn and the butter will seep through the cracks in the corn.
- If a lot of the corn husk was peeled off when you bought it, peel the skin off and wash the corn.
- Try this step to make it easier to remove the corns: cook the corn with the husks on. When cooked, make circular cuts at the base of the corncobs. Pull out the corn husks and all the hair will come off!
- If you prefer to eat corn after your main meal, wrap the corn with the husk on it with a clean kitchen towel. This will keep the corn warm and moist until it's ready to eat later.
Warning
- Wait a minute before eating the corn fresh out of the microwave, because the corn is still hot.
- If you're using a "corn holder" that sticks into the ends of the corn so your fingers don't get too hot when handling the freshly cooked corn, then don't stick the tool in the corn to be cooked in the microwave.
