Microwaved Corn on the Cob

Corn on the cob can be a quick and easy dinner vegetable using your microwave. Microwaving, like steaming, yields a healthy, low fat vegetable with excellent flavor and corn on the cob can be cooked this way quite successfully.

If you are using fresh corn on the cob, cook the corn directly in the husk. Peel back the husks, but do not remove. Remove the silks from the corn, spread with butter, salt and pepper as desired, then pull the husks back into place. Secure with rubber bands if needed. Microwave for 2 - 3 minutes per ear, depending on the size of the ears. For 4 ears, 8 to 10 minutes should be sufficient. For more than 4 ears, microwave for 1 1/2 to 2 minutes per ear. Half way through the cooking time you should rotate the ears for even cooking. After microwaving, wrap the corn, still in its husks, in a towel to keep it warm and let it stand for 3 to 5 minutes. Corn will keep warm for up to 15 minutes if kept wrapped. For fresh or frozen corn that has been husked already, either place the ears in a plastic bag, or wrap each ear separately with wax paper or plastic wrap. If desired, you can butter and salt each ear individually before cooking. Rub each ear with softened butter and sprinkle with salt before wrapping. Microwave as directed above and wrap again in a towel for at least 3 to 5 minutes. Frozen ears may require more cooking time, check the label on your package. Variations: Make a herb butter with a mixture of any of the following herbs, along with the juice of a lime mixed into 1 stick of softened butter. Use any mixture of chives, parsley, basil, sage, tarragon, and minced garlic. Spread a pat onto each ear before wrapping.