Microwave Corn Garlic Butter (Printable)

Tender corn cooked fast, layered with rich garlic butter and a hint of fresh parsley and pepper.

# 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

# How To Make It:

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 is melted and garlic is fragrant.
04 - Stir salt, black pepper, and parsley into the melted garlic butter until well combined.
05 - Carefully remove corn from microwave and brush each ear generously with garlic butter.
06 - Serve immediately with extra butter and lemon wedges on the side.

# Expert Suggestions:

01 -
  • Your kitchen won't heat up like an oven would, and the corn stays impossibly tender without any fuss.
  • Garlic butter takes five minutes to make and transforms something simple into something that feels restaurant-worthy.
02 -
  • Turning the corn halfway through microwaving isn't just a suggestion—it's the difference between evenly cooked kernels and a few tough ones that somehow end up in your bite.
  • If your garlic butter seems to separate or look greasy after microwaving, whisk it vigorously for a few seconds; it'll come back together and emulsify.
03 -
  • Make a double batch of garlic butter and store it in the refrigerator; it stays good for a week and works on bread, roasted vegetables, or anything else that needs richness.
  • If you're cooking for more than four people, microwave the corn in two batches rather than overcrowding the plate, which leads to uneven cooking and frustration.
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