5 Food Editors Agree—This Is the Best Way To Cook Corn on the Cob

5 Food Editors Agree—This Is the Best Way To Cook Corn on the Cob

Although I hesitate to say anything, best In fact, when it comes to corn on the cob, there is simply no competition. I have tried every method: boiling, grilling, steaming, air frying, pressure cooking, you name it. None of them hold a candle to the almighty microwave.

My fellow editors agree! Editor-in-Chief Meg Scott says, “Microwave corn is super easy to shuck, and it only takes a few minutes to cook. The microwave is much easier to use than heating up a pot of water to boil or prepping the grill.”

Myo Quinn, deputy editorial director, adds: “No need to dirty a plate. I just pop the corn right in the microwave.”

3 Reasons Why You Should Microwave Corn on the Cob

  1. It's fastIt's hard to beat the microwave. In just a few minutes, corn will be perfectly cooked. Plus, there's virtually no prep, which brings me to…
  2. No flaking. Microwaving is the easiest method to use. That's because the corn isn't husked before it's cooked. Once it's done cooking, simply cut one end with a knife and squeeze the other end. The corn comes out perfectly clean and ready to eat. Trust General Manager Emma Christensen: “The husks and silks come right off and the corn is perfectly cooked. It couldn't be easier!”
  3. It is delicious. When done right, the microwave always produces perfectly cooked corn on the cob. The kernels steam inside the husk and come out crispy and tender. If you're a fan of grilled corn, place the cooked cobs on a hot grill for a minute or two to sear them. But I usually just devour them.

Simple recipes / Eliezer Martinez

How to Cook Corn on the Cob in the Microwave

Place the unshucked cob(s) in the microwave and cook for about three minutes, adding two to three minutes for each additional cob. I flip it halfway through cooking (be careful, it's hot!) so it cooks more evenly.

Once cooking is complete, use oven mitts or a towel to pick up the cob and place it on a cutting board. Use a sharp knife to cut off one to two inches from the stem end (opposite the silk), holding the cob with a kitchen towel as it will be hot.

Grasp the cob by the silky end, lift it over the cutting board, and squeeze. The corn will come out of the cut end, clean, steaming, and ready to eat.

How to Use Your Perfectly Cooked Corn


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