Microwave Corn Garlic Butter (Printable)

Tender corn on the cob cooked fast with savory garlic butter for a flavorful complement.

# Ingredient List:

→ 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

# How-to Steps:

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

# Expert Hints:

01 -
  • It tastes like summer but takes less time than boiling water.
  • The garlic butter is so good you'll find yourself spreading it on bread just to use every drop.
  • Four ears of corn and you're done, no pot lingering on the stove.
02 -
  • If you skip the damp paper towel, the corn turns rubbery and the kernels shrivel—I learned this the hard way on my third attempt.
  • Thirty seconds on that garlic is the magic number; longer and it tastes burnt, shorter and it's sharp and raw on your palate.
03 -
  • Buy corn the day you plan to cook it—sugars start converting to starch immediately after harvest, so timing matters more than people realize.
  • A pastry brush with soft bristles applies the butter evenly without crushing kernels, but in a pinch you can spoon butter over each ear and let it pool naturally.
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