Microwave Corn Garlic Butter (Printable)

Tender corn on the cob with savory garlic butter for a quick, tasty side dish.

# 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, optional

# 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 cooking, until kernels are tender. Allow to 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 using a pastry brush.
06 - Transfer to serving plates immediately and offer additional butter and lemon wedges on the side if desired.

# Expert Advice:

01 -
  • Your kitchen stays cool and you can have dinner ready before anyone gets hangry.
  • The garlic butter is so good you'll find yourself making extra just to keep on hand.
  • Even if you've never cooked corn before, this works every single time with basically no room for error.
02 -
  • Corn releases a surprising amount of steam inside the microwave, so be careful when you remove that paper towel—let it cool for just a few seconds first or you'll get hit with a blast of hot air.
  • If your corn feels dry after microwaving, it likely cooked a bit too long; next time reduce the time by 30 seconds and check for doneness earlier, because every microwave runs slightly hotter than the last.
03 -
  • If you prefer extra-juicy corn, wrap each ear individually in wax paper before microwaving; it creates a tighter seal and keeps every bit of moisture locked in.
  • Mince your garlic right before cooking so it's as fresh as possible—the difference between fresh-minced and sitting in a bowl for 10 minutes is noticeable in flavor.
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