Don’t take the husks off yet. If you’ve already done this, your corn isn’t ruined, but leaving the husks on will help keep the ears moist and delicious. [2] X Research source You can wrap the ears in a paper towel if desired to duplicate the effect of the husks.
Because microwaves can vary in terms of cooking strength, you may find that it’s a good idea to cook a little less time than you think you need to, then check on the corn. You can always cook the corn for an extra minute or two if needed, but you can’t “undo” the damage once it’s overdone.
Be careful while you shuck the corn — the insides can still be hot. If you’re unsure, peel back the husk a little bit and carefully feel the kernels with the back of your hand. For a step-by-step guide, see our corn-husking article.
Canned corn: Open the can with a can opener until the lid is connected by just a small piece of metal. Tip the can into the sink, keeping the lid on, and let the excess liquid drain. Remove the lid and pour the corn into a strainer, then rinse with water and allow to drain. Refrigerated corn: Draining is less of an issue here because there will usually be less excess moisture. Toss the corn lightly in a strainer or use a slotted spoon to drain the corn.
You may use as much salt, pepper, and butter as you wish. If you’re unsure, adding about one tablespoon of butter for every 12-ounce can of corn (the equivalent of about 1. 5 cups of loose corn) and salt and pepper to taste should give great results.
Don’t use an airtight cover or lid — you want to keep the moisture in, but if steam builds up in an airtight container, it can cause an explosion. Leave the lid oven a crack to allow excess steam to escape.
If you are cooking a large amount of corn (more than a can or two), be ready to microwave for a little extra time. In general, the more food you microwave at once, the longer it will take to cook.
You may add as much or as little water as you want — you can always drain excess water after you’re done if you add too much. A good general rule is to use about two tablespoons of water for every pound (16 ounces) of frozen corn you use. [5] X Research source
Note: These directions assume you’re using about one pound (16 ounces) of frozen corn. If you’re using significantly less, you may want to shorten this cooking period to about two or three minutes to ensure your corn does not burn or dry out. [6] X Research source
For one pound of corn, about a tablespoon and a half of butter and salt and pepper to taste will give an excellent “classic” savory flavor. There may be some excess water at the bottom of your corn from the melted ice when you finish microwaving. If this is the case, you can carefully pour it into the sink (taking care to avoid touching it, as it will likely be hot) or toss the corn in a strainer to remove it.
