Microwave Corn on the Cob Recipe

Corn on the cob: Fresh ears of corn with the husk and silk still attached.

When preparing corn on the cob in the microwave, ensure the paper towel is thoroughly dampened but not dripping wet. This creates steam, which helps cook the corn evenly and keeps it moist. Additionally, rotating the corn halfway through the cooking time can promote even heating, especially if your microwave has hot spots.

• Corn on the cob - Substitute with frozen corn kernels: Frozen corn kernels can be microwaved and provide a similar sweet and juicy flavor as fresh corn on the cob.

• Corn on the cob - Substitute with canned corn: Canned corn is pre-cooked and can be quickly heated in the microwave, offering a convenient and similar taste 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 its moisture and flavor.

• Place the wrapped corn in an airtight container or a resealable plastic bag. This adds an extra layer of protection against freezer burn and keeps the corn fresh.

• Label the container or bag with the date. This helps you keep track of how long the corn has been stored.

• Store the corn in the refrigerator if you plan to use it within 3-5 days. This keeps it fresh and ready to eat.

• For longer storage, place the corn in the freezer. Frozen corn can last up to 8 months without losing its quality.

• When ready to use, thaw frozen corn in the refrigerator overnight. This ensures even thawing and maintains the texture of the corn.

• Reheat the corn by microwaving it on high for 1-2 minutes or until heated through. You can also reheat it in boiling water for a few minutes if you prefer.

• For added flavor, brush the reheated corn with butter and sprinkle with salt and pepper before serving.

• 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 to ensure it doesn't overcook.

• Carefully remove from the microwave and let it cool for a minute before unwrapping.

• Preheat your oven to 350°F (175°C).

• Wrap the corn on the cob in aluminum foil, adding a small pat of butter and a sprinkle of salt if desired.

• Place the wrapped corn on a baking sheet.

• Bake for 10-15 minutes until heated through.

• Heat a grill to medium-high heat.

• Brush the corn on the cob lightly with olive oil or butter.

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

• Boil a pot of water.

• Once boiling, add the corn on the cob.

• Boil for 2-3 minutes until heated through.

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

• Microwave: A kitchen appliance used to cook or heat food quickly by using microwave radiation.

• Microwave-safe plate: A plate that is safe to use in the microwave without melting or releasing harmful chemicals.

• Paper towel: A disposable towel made of paper, used to wrap the corn to retain moisture during microwaving.

• Tongs: A tool used to safely remove the hot corn from the microwave.

• Knife: A tool used to remove the husk and silk from the corn.

Use pre-shucked corn: Save time by buying corn on the cob that is already shucked and silk-free.

Microwave multiple ears: If your microwave is large enough, you can microwave multiple ears at once, adjusting the time accordingly.

Prep in advance: Wrap the corn in damp paper towels and store in the fridge until ready to cook.

Use a microwave cover: Place a microwave-safe cover over the corn to ensure even cooking and prevent drying out.