Microwave Corn with Garlic Butter (Printable)

Sweet corn on the cob cooked fast and brushed with rich garlic butter for a savory side dish.

# Required Ingredients:

→ 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, optional

# 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 Suggestions:

01 -
  • It's genuinely faster than boiling water and tastes fresher because the corn stays tender without becoming waterlogged.
  • That garlic butter is unbelievably easy to make and transforms plain corn into something that feels like you spent real effort.
02 -
  • Don't skip the damp paper towel—I learned this the hard way when I microwaved corn naked and it came out tough and slightly shriveled instead of tender.
  • That one-minute rest after microwaving actually matters because it lets the heat distribute and the kernels finish cooking gently without getting rubbery.
03 -
  • Make extra garlic butter and store it in the fridge for up to a week—you'll find yourself using it on bread, vegetables, and basically anything else that benefits from richness.
  • If your corn isn't super fresh, add 30 seconds to the microwave time, but watch it carefully so you don't accidentally pop the kernels.
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