How do you cook corn on the cob in the microwave without husks?

Wondering! How do you cook corn on the cob in the microwave without husks?

Microwave corn on the cob is the quickest, easiest and above all, the cleanest way of cooking freshly picked ears of sweet corn.

Grilling corn on the cob is great if you are having a weekend cookout in the backyard. The neighbors are coming over with the beers, and the dogs are stretched out in the shade. But if there are only two of you at home, and it’s a wet Tuesday evening, then corn on the cob microwave-style is the way to go.

And it is amazing to see how much is written on such a simple topic.

Some people put corn on paper towels and some put them in waxed paper. According to their preference and taste, some soak them in water for 30 minutes, while others soak them in water with sugar added. There are some diet conscious also who soak them in water with Splenda added for the low calorie version. Few people cook them with the husks on and tying knots in the tassels, and cook them with the husks off. There are people who add butter before cooking, people adding butter after cooking, and some even adding Parmesan cheeses….

But, let’s keep it simple and solve your query, “How do you cook corn on the cob in the microwave without husks?”

How long to cook corn on the cob in the microwave?

Like all other fresh vegetables, cooking corn by themselves is the way to go. In the microwave, all the flavors stay in the corn instead of getting diluted into the surrounding cooking water, as they do when boiling.

Shuck the corn first. Take off all the husks, silks and tassels so that you are left with nice clean corn, ready for eating. Then wash well under the tap. Shake, but leave some water still clinging to the kernels.

Leave some water clinging to the kernels


  • we put ours in one of these microwave corn on the cob steamers, and add another tablespoon of water.
  • But, if you haven’t got a steamer, we used to do them like this. Put the cobs in a microwave safe dish and add another tablespoon of water.
    Cover the top with some microwave plastic wrap and leave a corner not fully fastened down, so that steam can escape. We often just used an upside down plate instead of plastic wrap.
  • Either way, just microwave for 5 minutes for one ear, and 7 minutes for 2 ears in a 1000 watt microwave.
  • After the microwave stops, leave to stand for another 3 or 4 minutes for the cooking to continue.
  • Then add butter and other seasonings and EAT.

Microwave corn on the cob – why we cook it like this

A traditional way of grilling corn on the cob started by placing the cobs and husks into a bowl of water to soak for 30 mins or more. The cobs were then taken out, and the end of the husks were tied together to make a tight package, with no naked kernels showing. This package was then placed on the grill and cooked slowly for 20 or 30 minutes.

The wet husks protected the kernels from charring. The long soaking meant that there was plenty of water inside the package to steam the kernels from the inside. The husks got a bit charred towards the end, but this just gave a nice authentic outdoorsy flavor to the sweet corn.

Microwaves, on the other hand, work by agitating the water, sugar and fat molecules so fast that the friction of the molecules bumping into each other causes the food to heat up from the inside. We describe this in more detail on our page about. “How to use a microwave”?

Cooking vegetables in a microwave is essentially a process of steaming them from the inside. So when we microwave corn on the cob, we want to make sure that

  • there is plenty of water available for the microwaves to interact with, and
  • that the steam does not escape but remains in close contact with the sweet corn.

That’s why we put it in a covered dish, (to stop the steam escaping) and put a very small amount of water in with the kernels before we start.

We could leave the husks on, but for us, it is just easier to take them off while they are cool. Otherwise you end up fiddling about with hot damp greenery, trying to pick the silks out of the hot cobs.

Above discussion must have given you essential information regarding, how to cook corn on the cob in the microwave without husks?

Where does corn come from?

Sweet corn is quite a new invention in historical terms. It is part of the maize family, which is around 8,000 years old, but has only really grown in the US since the 1770’s.

And it is only since the 1950’s that new hybrid varieties have been developed to increase the shelf life and sugar content.

Sweet corn is a special variety of corn that is picked while it is at the immature vegetable stage, when the kernels are soft and full of milky sugars. Only 1 or 2% of the corn grown in the US is sweet corn.

Most field corn are grown to the mature phase and harvested for their hard grains, which are full of starches, and are used to produce animal feeds, high fructose corn syrup, and ethanol.

How long does corns last?

Sweet corn tastes the best when it is cooked immediately after picking from the plant.


As soon as it is picked, the sugars start to convert into starches. With the old fashioned varieties, 80% of the sugars disappeared after 2 days.

Most varieties have a shelf life of between 4 to 6 days after picking. The new Supersweet varieties can last for up to 10 days with the proper refrigeration.

But you can see that eating good tasting sweet corn is highly dependent on buying the best corn cobs.

How to choose good corn?

There are many ways of cooking microwave corn on the cob, and most of them will produce good results. But as sure as God made little green apples, good tasting sweet corn is more about choosing good corn than it is about which recipe you used.

This is how to choose which cobs to put in your checkout basket.

  • Make sure the cob is healthy looking. Fresh cobs have tight fitting husks that are a healthy green color and are slightly damp.
  • The silks should be healthy looking, a nice pale color, golden and slightly sticky.
  • Kernels should not run right to the end of the cob, but should get smaller towards the tip. Full rows right to the end means the corn was picked slightly late.
  • The kernels should be in tight rows. Peel back the husk slightly to have a peek. They should not be shrunken or loose, but in nice tight packed rows.
  • Press a kernel with your fingernail. If it oozes a white milky sap, it is ready.
  • If the kernels have a slight dimple in them, it means they are starting to shrink. They should look full.
  • Where the cob has been cut from a plant, the stalk should be a fresh white color. If the stalk has gone brown, it is already a couple of days old.
  • Don’t buy corn that has been sitting outside in the sunlight. After harvesting, it is important that the sweet corn is kept in cool conditions. Heat accelerates the breakdown of the sugars.

Microwave corn on the cob – try freezing corn

If you have a vegetable garden, try growing sweet corn for the freshest corn. It will make a bigger difference than you thought possible! Then, find out how to freeze corn, and you’ll have that taste of summer all year round.

The next best thing is to buy corn at a roadside stand or at a farmer’s market. Just follow our tips above for choosing good corn. And if it looks like a good harvest, you too could try freezing corn to get that fresh taste all year round. Just microwave corn on the cob for a couple of minutes longer when you take them out of the freezer, and you’ll have golden sweet corn whenever you want it!

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Also Read: Microwave Oven Inbuilt

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