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The secret’s out, everyone. The best way to cook corn on the cob is in the microwave. This post walks you through how to microwave corn on the cob for perfect, tender, juicy results every time. All in under 5 minutes!

Closeup of 3 ears of boiled corn on the cob on a plate sprinkled with pepper.

Why You’ll Love Making Corn on the Cob in the Microwave

Wondering why making corn on the cob in the microwave is simply the best way to do it? Here are a few of my favorite things about this method to convince you:

Juicy results. This recipe cooks ears of corn in their husks. The husks create a natural package that keeps all of the delicious juices of the veggie inside. The result? Perfect, juicy kernels every time.
Hassle-free. Just some corn and a microwave. That’s all it takes. No need for a big ol’ pot of boiling water, a pressure cooker, or a grill. This method for cooking corn on the cob is by far the most efficient and hassle-free.
So quick. Microwaving corn on the cob literally only takes 5 minutes, start to finish. It’s the perfect way to get a delicious side dish on the table on your busiest weeknights.

Recipe Ingredients

You won’t need much to make corn on the cob in the microwave. You can stop at corn if you’d like, but I like to spruce things up with a little butter and seasoning. Here’s a shopping list for you.

Corn on the cob – Make sure to select sweet, earthy smelling corn with green, unblemished husks, brown, slightly sticky silks, and plump, juicy kernels.
Topping ideas. Kosher salt, black pepper, and/or butter.

How To Microwave Corn on the Cob in the Husk

Microwaving corn on the cob is a wonderfully hassle-free, quick, and easy way to get corn on the table in less than 5 minutes. Here’s a quick rundown of how to do it. Be sure to scroll to the recipe card below for more detailed instructions.

Step by step on how to make corn in the microwave.

1. Select your ears of corn.
2. Microwave. Microwave the corn (in its husk) on high for 4 minutes.
3. Cut off the ends Remove the corn from the microwave, slice 1 inch off the top end of the corn.
4. Peel and Serve. Peel away the husks and silks. Serve warm with melted butter, salt, and black pepper.

Tips for Success

Pay attention folks! These pro tips will help you get the best, juiciest corn possible.

Choose your corn wisely. This is a one-ingredient recipe (aside from any topping you choose to add), so you want to make sure your star player (corn) is in tip top shape. Choose sweet-smelling ears of corn that have fresh, green, unblemished husks and brown, slightly sticky silks. You can also peel the husk back slightly and check that the kernels are plump and tightly packed in neat rows. Lastly, check for moisture. Give the corn a gentle squeeze. It should be slightly moist to the touch.
For multiple ears of corn. You can microwave more than one ear of corn at a time. Just add 2 minutes to the cook time per each extra ear. If you’re cooking more than 3 ears of corn at a time, check them every couple of minutes to make sure you don’t overcook them.
Single layer. If you are coking more than 1 ear of corn, you’ll want to arrange them in a single layer in the microwave. Otherwise, they won’t cook evenly.
Don’t burn yourself. When handling the corn just as it comes out of the microwave, use hot pads or something similar. It will be very hot.

Variation Ideas

Looking for something a little different? I threw in a few fun variations to help you tailor this recipe to your needs.

Play with toppings. I went with butter, salt, and pepper here but I highly encourage you to play with some fun toppings. A herby compound butter would be delicious. So would garlic butter. You could also sprinkle some lime, chili powder, and chopped fresh cilantro on your microwaved corn on the cob. Lemon and parsley would be delish, too. Feel free to get creative!
No microwave? No problem. While I love the efficiency of this microwave method, I realize that not everyone has (or likes to use) the microwave. If you are one of those people, go ahead and check out my recipe for How to Boil Corn on the Cob, Instant Pot Corn on the Cob, and/or Grilled Mexican Street Corn.

A hand holding an ear of corn on the cob by the husk. The corn has a bite taken out of it.

Serving Suggestions

Enjoy microwaved corn on the cob topped with butter (or a herbed compound butter if you’re feeling fancy), salt, and pepper, and serve it alongside your favorite summertime mains. I have been loving it with these Big Mac Sliders or this Shepards Pie.

Corn on the cob also loves the company of an additional side dish or two. It’s awesome with these Cowboy Baked Beans and/or this irresistible Southern Baked Macaroni and Cheese.

How To Store & Reheat Leftovers

Refrigerator. Wrap each cob in plastic wrap or aluminum foil. You can store it in the fridge for up to 5 days. You could also remove the kernels from the cob (I love using this corn stripping tool) and seal them in an airtight container. You can store corn off the cob in the fridge for up to 4 days.
Freezer. Wrap each cob in plastic wrap or aluminum foil and then seal them all in an airtight container. You can store them in the freezer for up to 8 months. Alternatively, remove the kernels from the cobs and seal them in an airtight container. You can store them in the freezer for up to 6 months.
To reheat corn on the cob. Wrap a cob (cold or frozen) in a damp paper towel and pop it in the microwave. Microwave on high in 30-second intervals until warm. Alternatively, grill the leftover corn for a few minutes or reheat it in a hot oven.
To reheat corn kernels. Allow the corn kernels to thaw (if applicable) before transferring them to a microwave save bowl and microwaving in 30-second intervals, stirring between each, until heated through.

More Corn Side Dishes

In a corny mood (lol)? Here are some of my other favorite recipes starring this summer favorite. Let me know what you think!

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