Introduction

The microwave is one of the quickest and easiest ways to cook corn on the cob. The corn cooks evenly, so it’s tender all the way through. The skin also stays intact, so you don’t have to worry about removing it before eating. The only drawback is that microwaves don’t brown foods like stovetop cooking does, so your corn will be pale yellow when it’s finished cooking. If you want golden brown kernels, bake them in an oven instead (see below).

How to Cook Corn in the Husks in Microwave

To cook corn in the husks in a microwave, you’ll need:

• A microwave-safe bowl or plate (the size depends on how many ears you’re cooking)
• Water for steaming
• A sharp knife to cut through the husks and silk.

Step 1: Peel back each husk from an ear of corn until all of it is removed except for around 2 inches at one end, which will be wrapped around the top of your ear when it’s done cooking. Trim any stray strings from around this area if necessary. Step 2: Place each whole kernel on its side on top of a piece of aluminum foil big enough that when folded over onto itself once or twice (depending where you want to place your corn), there will still be plenty left over with which to wrap up after steaming has completed!

1. Prepare Your Corn

• Remove the husks and silk from your corn. Rinse the ears with cool water, then pat them dry with a paper towel before cooking them in the microwave.

2. Place the corn on a plate or in a microwave-safe bowl.

• Place the corn on a plate or in a microwave-safe bowl. If you don’t have a microwave-safe bowl, use a plate and cover it with plastic wrap. Make sure there is enough room for the corn to expand as it cooks–you don’t want it to explode!

3. Cover the corn with plastic wrap.

• Cover the corn with plastic wrap.

The microwave is an incredibly effective way to cook corn on the cob, but it’s important to follow these directions closely so that you don’t get any unwanted results in your kitchen! If you cover your ears with foil or place them in a closed container, they will explode from the steam inside and make a huge mess all over your microwave. Instead of using either of these options, cover them with plastic wrap or use an airtight lid on top of them instead–this will trap their moisture inside while still allowing them to steam properly without bursting open like an over-cooked popcorn kernel (which would be embarrassing).

4. Microwave for about 10 minutes or until tender, turning the ears over after 5 minutes.

• Microwave for about 10 minutes or until tender, turning the ears over after 5 minutes.
• Boil in husks in a large saucepan of boiling water for 10 to 15 minutes, or until tender (check with a fork).
• Steam: Place corn on a rack over a pan of boiling water; cover and steam for 15-20 minutes or until tender when pierced with a knife tip.
• Bake: Remove husks from 4 ears of corn; wrap each separately in foil and bake at 400 degrees F for 40-50 minutes or until tender when pierced with a knife tip

This method is fast and easy.

This method is fast and easy. You can use it to cook any vegetable in its husk, including green beans, potatoes and squash. The corn is cooked in its own juices, which means that it will be tender and delicious. This method also eliminates the mess of boiling water on your stovetop or in your microwave (you know how messy boiling water can be!).

Conclusion

You can also cook corn in the husks in the microwave. This method is fast and easy, but it does require some prep work. You’ll need to remove the silk from each ear of corn before cooking it so that it doesn’t stick to the cob. Then wrap each ear in plastic wrap before placing it on a plate or bowl for heating up in the microwave oven