Fast microwave method that preserves crunch
Microwaving is the quickest way to cook ears with good texture and minimal fuss—ideal for single servings or when you’re short on time.
Two easy microwave methods:
- In-husk: Trim excess silk, leave husk intact, microwave 3–4 minutes per ear on high. Let rest 1–2 minutes, then peel husks and silks—steam inside the husk does the cooking.
- Husk removed: Wrap each ear in a damp paper towel or use a microwave-safe covered dish; microwave 2–3 minutes per ear. Check doneness and add 30–60 second bursts if needed.
Tips for success:
- Rotate the ear halfway if your microwave lacks a turntable for even cooking.
- For added flavor, spread butter and season after cooking.
- For multiple ears, cook 2–4 at a time, increasing time by about 1–2 minutes for each additional ear.
Pros and cons:
- Pros: Extremely fast, minimal cleanup, preserves sweetness.
- Cons: Less charred flavor than grilling; texture can become rubbery if overcooked.
Avoid microwaving for long intervals; overcooking causes dry, mealy kernels. Use short bursts and test early to lock in a tender-crisp bite.