Microwave Corn Garlic Butter (Printer View)

Sweet tender corn on the cob cooked quickly and finished with rich, savory garlic butter.

# Components:

→ 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

# Method:

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 cooking, until the kernels are tender. Allow to rest for 1 minute.
03 - In a microwave-safe bowl, combine the butter and minced garlic. Microwave for 30 seconds until the butter melts and the garlic becomes 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 mixture.
06 - Serve immediately with extra garlic butter and lemon wedges on the side if desired.

# Expert Advice:

01 -
  • It takes 13 minutes from start to finish, which means you can make it while your main dish is resting.
  • The garlic butter stays warm and melts into every kernel without needing to keep a pot simmering.
  • No boiling water means no steam burns and a much cleaner kitchen afterward.
02 -
  • If your corn is very thick or cold from the refrigerator, it might need closer to 6 minutes—start checking at 4 and add time as needed rather than guessing.
  • The microwave continues cooking the corn even after you remove it, so slightly underdone is actually better than waiting until it looks perfect, or you'll end up with mushy kernels.
03 -
  • If your parsley is wet after washing, pat it very dry before chopping or the excess moisture will dilute your butter.
  • Don't skip the resting period after microwaving—those 60 seconds let the heat distribute evenly through the kernels so they're tender all the way to the center.
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