Microwave Corn Garlic Butter (Printable)

Tender corn cooked swiftly in the microwave, enhanced by savory garlic butter for a tasty side.

# 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 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 kernels are tender. Let rest for 1 minute.
03 - In a microwave-safe bowl, combine butter and minced garlic. Microwave for 30 seconds until butter melts and garlic becomes fragrant.
04 - Stir salt, black pepper, and parsley into the melted garlic butter.
05 - Carefully remove corn from microwave and brush each ear generously with garlic butter mixture.
06 - Serve immediately with extra butter and lemon wedges on the side.

# Expert Advice:

01 -
  • It's genuinely faster than boiling, which means more time enjoying your guests instead of standing over steam.
  • The microwave keeps your kitchen cool on hot days, and somehow the corn tastes sweeter without that harsh boiling action.
  • Garlic butter transforms simple corn into something that feels fancy without any actual effort required.
02 -
  • Don't skip the damp paper towel or you'll end up with rubbery, disappointing corn—I learned this the hard way by trying to rush and wrapping it dry.
  • Turning the corn halfway isn't optional; microwave heat has hot spots and unturned corn will cook unevenly, leaving some kernels tender and others tough.
03 -
  • Always mince your garlic fresh and right before cooking so it releases maximum flavor and fragrance into the butter.
  • If your microwave runs hot, start with four minutes and check for doneness rather than guessing at six—overcooked corn turns mealy and you can't fix it.
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