Microwave Corn On The Cob

Microwave corn on the cob is the easiest way to cook a whole ear of corn. It’s quick, mess-free, and comes out perfect every time.

I have another microwave vegetable recipe for you today, and honestly, this one’s kind of a game-changer: Microwave Corn on the Cob.

This is the BEST way to cook corn on the cob, because it is SO quick, SO easy, and mess-free.

Microwave corn on the cob on a plate. - 1

The Easiest Way to Make Corn on the Cob

Cooking corn in the microwave means no need to shuck the corn or peel off those annoying little stringy bits.

You literally just cut the end off an ear of corn, shove it in the microwave, and once it’s cooked, it slides right out of the husk, silk-free and ready to eat.

It. Is. Magic.

To Make Corn on the Cob in the Microwave, You Will Need

A very sharp knife
A microwave
Corn on the cob
3 minutes

How to Cook Corn on the Cob in the Microwave

To microwave corn on the cob in the husk, you’ll first cut off one end so you can slide the corn out once it’s cooked. To do this, find the point at the stalk end (the closed end without all the corn silk) where the cob begins to taper into a point.

You’re going to slice off the end just before that (don’t cut the end off after the cob starts to narrow or you won’t be able to slide the corn out of the husk easily).

Use a sharp knife to make a shallow cut all the way around the cob to help guide the knife, and then apply a little force and slice all the way through.

Collage photo of corn on the cob being cut. - 2

Collage photo of corn on the cob being cut. - 3

A Note on Cutting Corn: Cutting through the cob takes a bit of muscle and a sharp knife, as cobs are quite tough. If you’re really struggling to cut the corn or the pressure needed is making you nervous, stop, skip this step and finish cutting off the end after microwaving.

The corn will be softer and easier to cut after microwaving. You’ll just need to let it cool long enough for you to safely handle it.

Place the corn in the microwave and microwave for 3 minutes. Let it sit for one minute to cool slightly, but don’t leave cooked corn sitting in the microwave for more than a couple minutes or it might not slide out of the husk as easily as it should.

Carefully, using an oven mitt or towel if necessary, squeeze the corn out of the husk. Make sure to keep squeezing all the way to the end. This helps keep the silk trapped inside.

Microwave corn on the cob being squeezed out of the husk. - 6

Microwave corn on the cob being squeezed out of the husk. - 7

Rinse to remove any stray strands of silk, brush with melted butter if that’s your thing, and enjoy!

Microwaved corn on the cob being brushed with butter. - 8

Microwaved corn on the cob being brushed with butter. - 9

How to Microwave Husked Corn on the Cob

If your corn is already husked, not a problem. You can microwave corn in a paper towel and get the same effect.

Corn being wrapped in a paper towel to be cooked in the microwave. - 10

Corn being wrapped in a paper towel to be cooked in the microwave. - 11

Fold a paper towel in half, run it under water, and then squeeze out most of the liquid so that it is not dripping. Wrap the damp towel around your corn and it’s ready to go.
If you have a pack of corn that’s half-shucked, with the ends trimmed but some husks still on, just leave the husks on and wrap the paper towel over them. They and the corn silk will be easier to remove after microwaving.

What to Put on Corn on the Cob

If you want to add a flavor boost to your corn, try one of these combos:

Elote-style: Drizzle corn with melted butter and then spread mayonnaise over the entire thing. Sprinkle with cotija or Parmesan cheese, a bit of chili powder and a squeeze of lime juice.
Honey Butter Corn: Combine melted butter and honey (about 3 parts butter to 1 part honey) and stir until mixed. Brush mixture over the cooked corn.
Herbed Butter Corn: Whip your favorite herbs into softened butter (try one of these flavor combos if you’re not sure where to start ) and spread the flavored butter over the corn.

Can I Microwave More than One Ear of Corn in the Microwave?

Yes. You can microwave more than one ear of corn in the microwave. The rule of thumb is you’ll want to add 1 to 2 minutes per ear of corn and not cook more than what will fit in a single layer with a little space between, so 3 to 4 ears is usually the limit.

Microwave 2 ears of corn: 4-5 minutes
Microwave 3 ears of corn: 5-6 minutes
Microwave 4 ears of corn: 6-7 minutes

How do you store cooked corn on the cob?

Store cooked corn in an airtight container or plastic bag in your refrigerator for 2 to 3 days.

How do you reheat cooked corn on the cob?

Corn on the cob can be reheated in the microwave. Wrap the corn in a slightly damp paper towel and microwave in 20-second increments until it is heated through.

What Goes With Corn on the Cob?

If you’ve craving corn on the cob and need some ideas on what to serve it with, these are some of my favorites:

Marinated Rib-eye Steaks
Turkey Burgers
Tri-tip Sandwiches
Slow Cooker Beef Ribs

More Microwave Veggie Recipes

Broccoli in the Microwave
Cauliflower in the Microwave
Green Beans in the Microwave
Carrots in the Microwave

Tips and Tricks

Microwave power varies wildly, so if your first ear of corn seems under/overcooked, don’t give up! Next time, try reducing or extending the cooking time next time a little as needed for your microwave and preference.

Ingredients

▢ Un-husked corn on the cob *
▢ Butter optional for brushing
▢ Salt optional

Instructions

Place corn on a cutting board, and cut off the stalk end by making a shallow cut all the way around the corn and then slicing through.
Place the corn in the microwave and microwave for 3 minutes. Let it sit for 1 minute.
Carefully, using an oven mitt or towel if necessary, squeeze the top of the corn so that the cob slides out.
Rinse, pat dry, brush with melted butter and sprinkle with salt if desired, and enjoy!

Notes

Microwave 2 ears of corn: 4-5 minutes
Microwave 3 ears of corn: 5-6 minutes
Microwave 4 ears of corn: 6-7 minutes

Choose your own adventure with this (giant) One Chocolate Chip Cookie for Two, made three different ways, classic, caramel and sea salt, and triple chocolate.

Hey, friends, it’s time for another reader-requested post from the survey I ran a while back. After requests for posts on meal planning ( I wrote two ), and where to buy small-batch baking tools , the third most popular request was for multi-use recipes.

Again, this one surprised me! Choose your-own-adventure-type recipes weren’t even something I’d thought about adding to the blog, but now that so many of you have said something, I totally get it.

Having options is fun, so get hyped because today’s recipe gives you at least three.

Overhead photo of One Chocolate Chip Cookie for Two on a tray. - 13

Yes, this is one big, beautiful cookie, and it’s ready and able to be customized any way you want it.

The base recipe is a modified version of my ever-popular Small-batch Chocolate Chip Cookies , so it’s all the great things about that recipe, quick, zero prep needed, and DELICIOUS.

Only this one is about six inches wide. Hold up your hand, spread out your fingers, and that’s about how big this cookie is. It’s the perfect size for two people to bake and nibble on all afternoon or to share warm out of the oven for dessert.

Drop cookies like this can be made with endless variations because it’s just a matter of choosing mix-ins and seeing how much you can pack into a single cookie, but today, to get you started, I’m sharing three.

Photo of One Chocolate Chip Cookie for Two split into two pieces. - 14

Photo of One Chocolate Chip Cookie for Two split into two pieces. - 15

The first option is your Classic Chocolate Chip Cookie. It’s LOADED with chocolate chips, the edges are crispy, and the center is gooey.

It must be eaten with a tall glass of cold milk and it’s pretty perfect. You can’t go wrong with a classic.

Moving on.

Photo of One Triple Chocolate Cookie for Two broken into two pieces. - 16

Photo of One Triple Chocolate Cookie for Two broken into two pieces. - 17

Option two is for all the chocoholics out there, a Triple Chocolate Cookie. A little cocoa powder in the dough turns the cookie base chocolate, and to offset its slightly bitter richness, you add two different types of chocolate chips, semi-sweet and bright and creamy white chocolate.

It tastes a bit like a cross between a cookie and a brownie, and as with cooking brownies, undercooking it just a bit for extra chocolate gooeyness is highly recommended.

Photo of One Caramel and Sea Salt Chocolate Chip Cookie for Two on parchment paper. - 18

Photo of One Caramel and Sea Salt Chocolate Chip Cookie for Two on parchment paper. - 19

And finally, option three gets just a little classier, chocolate chips plus caramel and some crunchy sea salt.

It’s classic chocolate chip goodness with an added caramel chew and salty sophistication. It’s kind of a must.

Ingredient Notes

An egg yolk: Because this is a super small-batch recipe, you just need one yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of frosted sugar cookies!! ).
Butter: Either salted or unsalted butter will work in these cookies. If using salted butter, cut the salt in the recipe by half.

Whisk together butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined.
Stir in flour, (cocoa powder if making Triple Chocolate Cookie), baking soda, and salt.
Fold in the chocolate chips or other mix-ins.
Scoop dough onto baking sheet and bake until set.
Serve and enjoy!

Other Variations

Make your own: To create your own cookie variation, mix in up to 1/4 cup of mix-ins like chopped chocolate candies, nuts, or dried fruit.
S’mores cookie: Go check out my S’mores Cookie recipe for instructions on how to smash a s’mores inside of your chocolate chip cookie. It’s so good!!
Chocolate chip cookie sundae: Make the cookie of your choice, and while it’s still warm and gooey, top it with ice cream and chocolate sauce , hot fudge sauce , or peanut butter sauce and whipped cream .

Can I make this into multiple cookies instead of one big one?

Yes. You can divide the dough in half and make two smaller cookies. Reduce the baking time to 9 to 12 minutes.

Can I just use a whole egg in this recipe?

No!! Sometimes people tell me they’ve used an entire egg when a recipe calls for just a yolk or an egg white, and sometimes it works fine.

DO NOT do that with this recipe. It will be far too much liquid and you will end up with a cookie puddle.

Can I double this recipe?

Go for it. The recipe doubles with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.

Photo of One Chocolate Chip Cookie for Two broken into pieces. - 20

Photo of One Chocolate Chip Cookie for Two broken into pieces. - 21

Recipe Notes

To avoid having to split a whole egg, this cookie is made with a single egg yolk. If you are sensitive to the taste of egg yolk in baked goods, you can replace the egg yolk with 1 tablespoon of a whisked whole egg.