Cooking Frozen Corn on Cob in Husk in Microwave

Microwave Corn on the Cob in the husk. It's the easiest way to enjoy fresh corn in minutes and you won't have to deal with messy silk strands!

Previously, I'd pat myself on the back when I shucked the corn in the grocery store, instead of at my house, thereby reducing the amount of mess I'd have later. Then, I'd boil the corn for use in dishes like Fresh Corn and Black Bean Salsa or Mexican Street Corn in a Cup.

Important lessons learned:

1) It's best to store corn in the husk in a cool place or the refrigerator until you are ready to cook it. You can even store it in the freezer! Check out our tips on How to Freeze Corn on the Cob in the Husk.

2) After microwaving corn in the husk, the husk and silk will slide right off the corn. The corn cooks in its own juices and it is tender crisp. And, it only takes a few minutes to cook.

I never knew I'd been cooking corn on the cob the hard way until I toured Long & Scott Farms. (They have a great corn maze to explore if you are ever in the area.) That's where I learned this easy trick.

See...no silk, except for a little teeny, tiny piece. It really works!

How to Microwave Corn on the Cob in the Husk

Follow these step-by-step directions to microwave an ear of corn or hop down to a quick video and the recipe card.

1. Leave the husks on the corn. You can trim the fuzzy end a little though.

2. Place the corn on a microwave-safe plate and microwave according to the following guidelines:

How Long To Cook:

• 1 ear - 2 minutes
• 2 ears - 4 minutes
• 3 ears - 5 minutes
• 4 ears -  6 minutes

Note that the times may vary slightly depending upon microwave wattage. Start with these times and add an additional minute as necessary.

3. Allow the corn to cool after cooking for about 5 minutes. Note: The corn will be very hot when the corn finishes cooking. Use a hand towel to hold the corn if necessary.

4. Cut about 1 inch off of the end of the corn that has a stub. Don't cut the end with the silk showing.

5. Grab the end of the corn with the silk and pull it away. Sometimes it takes a few tries to get things moving. If you are having difficulty, peel back the husk at the top a little or try holding the end with the silk in one hand and using the other hand to rock the corn a bit.

Enjoy corn in a favorite recipe on or off the cob, with a pat of butter...or fresh and hot. It's hard to beat fresh, sweet corn!

Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

• ▢ 4 each corn on the cob

• Place the corn on a microwave-safe plate and microwave on high as follows:

  1 ear – 2 minutes

  2 ears – 4 minutes

  3 ears – 5 minutes

  4 ears – 6 minutes

• Allow the corn to cool untouched after cooking for about 5 minutes.

• Cut about 1 inch off of the end of the corn that has a stub. Don't cut the end with the silk showing.

• Grab the end of the corn with the silk and pull it away, rocking gently if needed to begin the process.

1. Store corn in the husk in a cool place or the refrigerator until you're ready to cook it.
2. You can also freeze corn on the cob in the husk.
3. Timing will vary based upon microwave wattage. Start with suggestion and add additional time as necessary.
4. Corn will be very hot. Hold one end with a hand towel.
5. If you're having trouble pulling off the husk, peel the top back a little to help get it started.

And Get More Tips for a Healthy Kitchen JOIN HERE

Calories: 77 kcal | Carbohydrates: 16 g | Protein: 2 g | Fat: 1 g | Sodium: 13 mg | Potassium: 243 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 170 IU | Vitamin C: 6.1 mg | Iron: 0.5 mg

Nutritional and Food Safety Disclaimer

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Cooking Frozen Corn on Cob in Husk in Microwave

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