Microwave Corn Garlic Butter (Printable)

Sweet corn cooked quickly and finished with rich 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

# How To Make It:

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 Advice:

01 -
  • Your microwave does all the heavy lifting while you handle the buttery, garlicky finish that makes people think you fussed far more than you actually did.
  • Fresh corn tastes so bright and tender that the garlic butter almost feels like gilding the lily, except it absolutely isn't.
02 -
  • That damp paper towel isn't optional; skip it and your corn will come out rubbery and sad, a lesson I learned exactly once.
  • The 30-second butter bloom makes all the difference because it lets the garlic soften slightly and infuse the butter with flavor rather than just sitting in cold fat.
03 -
  • Fresh corn truly is better, but if you're using frozen ears, add 1 to 2 minutes to the microwave time since they start cold and need that extra moment to reach tenderness.
  • Wrapping individual ears in parchment or wax paper before microwaving steams them even more effectively and keeps your plate tidy, though it's one extra step I skip on busy nights.
Return