Microwave Corn with Garlic Butter (Printable)

Tender corn on the cob cooked fast, finished with rich garlic butter for a delicious side.

# Components:

→ Corn

01 - 4 ears fresh corn, husked

→ Garlic Butter

02 - 4 tablespoons unsalted butter
03 - 2 cloves garlic, finely minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon freshly ground black pepper

→ To Serve

07 - Lemon wedges

# Directions:

01 - Place the husked corn on a microwave-safe plate and cover with a damp paper towel.
02 - Microwave on high for 4 to 6 minutes, turning the corn halfway through, until the kernels are tender. Let rest for 1 minute.
03 - In a microwave-safe bowl, combine the butter and minced garlic. Microwave for 30 seconds, or until the butter is melted and the garlic is fragrant.
04 - Stir in the salt, black pepper, and parsley into the melted garlic butter.
05 - Carefully remove the corn from the microwave and brush each ear generously with the garlic butter.
06 - Serve immediately, with extra butter and lemon wedges if desired.

# Expert Advice:

01 -
  • It's faster than boiling and tastes infinitely better than you'd expect from a microwave.
  • The garlic butter transforms simple corn into something that feels intentional and special, even when you're rushing dinner.
  • Four ingredients for the butter means you probably have everything already waiting in your kitchen.
02 -
  • Don't skip the damp paper towel—it's the difference between corn that's tender and corn that's tough, and I learned this by making the mistake once.
  • Garlic can burn in the microwave in seconds, so 30 seconds is usually enough; it will continue cooking slightly from residual heat, so err on the side of underdone.
03 -
  • If you're cooking more than four ears, add 1 to 2 minutes per additional pair and rotate them more frequently so they cook evenly.
  • Wrapping each ear in wax paper before microwaving keeps them juicier and makes them easier to handle once they're hot, though it takes slightly longer.
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