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Step 1: Arrange corn in a single layer. Place one to four ears of un-shucked corn in the microwave in a single layer. You can set them on a microwave-safe plate if you wish. Leaving the husks intact helps trap moisture, ensuring the kernels all cook evenly. Depending on the size of your microwave, if you need to cook more than four ears of corn.

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Microwave on high for 10 minutes. Use potholders to remove the corn from the microwave. Let it sit for about 3 minutes to cool slightly before shucking. Shuck the corn. The easiest way to do this after microwaving is to slice off the bottom, and the husks and silk should easily slip off.

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Instructions. Shuck your corn. Once that's done, wet 4 paper towels, wring out, and wrap around each ear of corn. Place on a microwave-safe dinner plate. Cook in the microwave for 3-6 minutes based on the amount of corn you are heating up. 1-2 ears of corn: cook for 3-4 minutes 4 ears of corn: cook for 5-6 minutes.

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Microwave for 3 to 5 minutes. For just 1 or 2 ears of corn, microwave on high for 3 minutes. For 3 or 4 ears, microwave for 4 minutes. If you like softer corn or if your ears are particularly large, microwave for an additional minute. Allow to cool. Set the ears on a cooling rack or cutting board to cool.

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Shuck the corn. Wrap corn cob in a wet, not damp, paper towel. Cook in microwave on full power for four minutes for one, four and half minutes for two or three, and five minutes with a rotation halfway through cooking. Remove from microwave carefully with either tongs or thick hot pad.

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For 1 cob: Microwave for 3 minutes on full power. If it's a larger cob, it may take up to 4 minutes. For 2 cobs: Microwave for 5½ - 6 minutes on full power. For 3 or 4 cobs: The general rule of thumb is to add 2 minutes of cooking time per additional ear of corn.

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Gather Your Tools. All you need is a cutting board, serrated knife, towel or oven mitt and a microwave. 2. Microwave on High. Place the ear directly on the microwave's turntable and microwave it.

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Microwave on high for 2 to 6 minutes depending on how many cobs you're cooking. (1 ear: 2 minutes, 2 ears: 4 minutes, 3 ears: 5 minutes, 4 ears: 6 minutes) Allow the corn to cool (untouched) for about 5 minutes. Cut 1-inch off the end of the corn that has the stub. The corn could still be quite hot, so use a hand towel when touching it.

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Wet a paper towel, then wring it out so it's still moist. Wrap the moist towel around the ear of corn and place it on a microwave-safe plate. Cook in the microwave until kernels are tender but still crisp when poked with a knife, 3 to 5 minutes. Carefully remove and discard paper towel before serving.

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How to Store and Reheat. Refrigerate leftover corn on the cob in an airtight container. It should keep for 4 days. The best way to reheat cooked corn is to cut it if off the cob and reheat in the.

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Step 1: Prep the corn. Wet a paper towel and wring it out. Wrap the ear in the damp paper towel (to mimic the husk) before placing it in the microwave. Repeat this step with all ears, as this will help retain plenty of moisture while cooking.

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Place a wet paper towel under and on top of the corn cobs. Cook 1 to 4 cobs at once. Cooking 1 to 2 cobs takes about 4 to 5 minutes. Cooking 3 to 4 cobs takes about 8 to 10 minutes. Microwave on High for 4 minutes. Remove the paper towel and check to see if the kernels are bright yellow and cooked through on all sides of the cobs.

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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.

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Add 2-3 tablespoon water to the bowl and place the lid (or a microwave-safe plate, or plastic wrap) over the top. Microwave for 5-6 minutes or until the kernels reach your desired level of tenderness. Equally divide 1 ½ tablespoon butter amongst the corn cobs and season with ¼ teaspoon each, salt & pepper to taste.

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A fresh, full-sized ear of corn on the cob (about 8 inches long) should be microwaved on high for about 4 minutes, depending on your microwave's wattage. If you stack the cobs, it still means 4 minutes per ear. So 4 corn cobs should cook for 16 minutes on high. If the cobs are frozen, go to at least 5 minutes per ear.

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Put two cobs of corn onto the plate. Top with an inverted second dinner plate. Microwave until kernels are deepened a bit in color and tender, 4-5 minutes. Drain water from plate. Insert corn holders into the ends of the cobs, if using. Spread corn with butter and sprinkle with salt.