You’ll want to make this microwave corn on the cob a key member of your weeknight side dish rotation. It’s quick, no fuss, and damn delicious.
Juicy kernels stay intact and literally burst with flavor with each bite which is enhanced by the melted jerk compound butter.
The compound butter you’ll have to make at least a day ahead but there is nothing to it.
MOOD MUSIC
This dish is simple perfection. Few ingredient corn recipe with corn cooked to perfect temperature and texture every single time.
Ingredients for Microwave Corn On The Cob
- Fresh corn on the cob with husks
- Compound Butter
How To Make Microwave Corn On The Cob
As you can tell with just two ingredients listed, this is a simple and straight forward dish. The key is making the compound butter.
Start by allowing the butter to soften naturally by allowing it to sit out at room temperature for a few hours. Once completely softened you add seasonings, in this case the dry jerk spices. Mix the spices into the butter well using a fork.
Wrap the butter into a log using saran wrap. Refrigerate overnight until ready to use.
Prepare the corn by cutting off ¼ inch off the base. No need to remove the husks as it will easily slide off intact after microwaving.
One at a time, microwave one whole ear of corn on high for 4 minutes.
Remove the corn and allow to cool slightly. Using your fingers squeeze the uncut tip to push the corn out from the husk.
Heat a wide pan on low heat. Add the butter and let it melt. Once warm, add the corn and roll it around in the pan for 15-20 seconds to ensure the corn is fully coated.
Serve.
Cooking Considerations and Tips For Making Microwave Corn
Choose the freshest corn available to you.
Regular butter is just fine, but not as fun. I used jerk compound butter because I had plenty of dry jerk spice on hand. However, feel free to use whatever seasoning mix you have.
You can cook multiple ears of corn at the same time, but you’ll need to increase your cooking time accordingly.
Serve the microwave corn with quick air fryer salmon or air fryer jerk steak.
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Equipment
- Microwave
Ingredients
- 4 ears of corn
- 1 stick Compound Butter
Instructions
For the Compound Butter
- Start by allowing the butter to soften naturally by allowing it to sit out at room temperature for a few hours. Once completely softened you add seasonings, in this case the dry jerk spices. Mix the spices into the butter well using a fork.
- Wrap the butter into a log using saran wrap. Refrigerate overnight until ready to use.
For the Corn
- Prepare the corn by cutting off ¼ inch off the base. No need to remove the husks as it will easily slide off intact after microwaving.
- One at a time microwave one whole ear of corn on high for 4 minutes.
- Remove the corn and allow to cool slightly. Using your fingers squeeze the uncut tip to push the corn out from the husk.
- Heat a wide pan on low heat. Add the butter and let it melt. Once warm, add the corn and roll it around in the pan for 15-20 seconds to ensure the corn is fully coated.
- Serve.
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