Microwave Corn Garlic Butter (Printable)

Sweet corn cooked quickly in the microwave, finished with rich garlic butter and savory seasonings.

# What You Need:

→ 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

# 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. Brush each ear generously with the garlic butter.
06 - Serve immediately, with extra butter and lemon wedges if desired.

# Expert Suggestions:

01 -
  • Corn is ready in under 10 minutes, which means you can actually eat dinner at a reasonable hour on a busy night.
  • That garlic butter melts into every kernel without any fussy techniques or special equipment you don't already have.
  • It tastes like summer, even when you're making it in your tiny apartment kitchen with zero outdoor space.
02 -
  • That damp paper towel really is essential; I tried skipping it once thinking it was unnecessary, and the corn came out slightly tough and less sweet—moisture is your friend in the microwave.
  • Mincing the garlic finely rather than using jarred or powdered makes an enormous difference in flavor; the fresh garlic blooms when heated, while jarred versions taste one-note and flat.
03 -
  • If you're cooking for a crowd, you can prep the garlic butter ahead of time and reheat it for 15 seconds in the microwave right before serving—it saves you time and keeps the corn hot.
  • Wrapping each ear individually in parchment or wax paper before microwaving traps steam even more effectively, resulting in kernels so tender they practically fall off the cob.
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