Everyone has their favorite recipe for corn on the cob. I guess I am no exception. However, I have never been particularly fond of soggy corn on the cob. You know, the kind that was over-boiled, and might as well have been mush on the cob. Then of course, there is always the chef that claims they have the perfect recipe, i.e. add milk to the water while your boiling the corn.
Personally, I think boiling the corn simply boils away all the great taste. Steaming the corn seems like a good idea, but you need a rather large pan and time… and of course some way to suck all that steam out of your kitchen. I kinda liked corn on the cob that was wrapped in foil and barbequed. But then, that means lighting up the BBQ if you just want good corn on the cob. And what do you do if you only want to make a single piece for yourself? All of the above is lot of work for a just a single corn on the cob.
While raising three boys on my own I needed to prepare food rather quickly, and the microwave oven was my best friend! This recipe for corn on the cob using the microwave is a piece of cake and the corn comes out nice and fresh and certainly not soggy. If you like your corn just a little “al dente” lighten up on the time in the microwave just a tad.
- 6-8 pieces of corn on the cob
- 4 oz butter
- 2 oz olive oil
- garlic powder
- wax paper
- Prepare the “butter”. Use 2 parts butter to 1 part olive oil. I use a cube of butter (4 ozs) and 2 ozs of olive oil for 6 -8 corn pieces. Melt the butter/olive oil in the microwave (1 minute on high usually is more than enough) Stir after heating.
- Clean the corn.
- Tear off about 14” of wax paper from your roll. (use ONLY wax paper)
- Lay the corn in the center of the wax paper lengthwise.
- Using a large spoon, ladle the butter across the top of the corn (usually two spoonfuls).
- Dust the top of the corn with garlic powder. Roll the corn over 180°. Dust the corn on that side. Do not add more butter. There should already be enough drizzled down from your first application.
- Now wrap up the corn in the wax paper (roll the paper over it and twist the edges and fold the excess edges over the corn).
- It is ready for the microwave. 3 minutes on high for a single piece and it is done! For multiple pieces, I usually cook two at a time for 5 minutes and let them sit while I am cooking the rest.
- Unwrap the corn and add your favorite seasoning (salt, pepper, etc.). You will be amazed at the taste and the crispness of the corn. And it is very hot!
- I have tried adding the seasoning (i.e. salt, pepper, etc) in with the garlic powder, but the seasoning stays with the wax paper when you unwrap the corn. So from experience, I just season to taste after taking the corn out of the wax paper.
- An added benefit is you don't have to worry about buttering your corn! No more crazy making slathering with cold sticks of butter to get it evenly buttered....