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Add 2-3 tablespoon water to the bowl and place the lid (or a microwave-safe plate, or plastic wrap) over the top. Microwave for 5-6 minutes or until the kernels reach your desired level of tenderness. Equally divide 1 ½ tablespoon butter amongst the corn cobs and season with ¼ teaspoon each, salt & pepper to taste.
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Microwave for 3 to 5 minutes. For just 1 or 2 ears of corn, microwave on high for 3 minutes. For 3 or 4 ears, microwave for 4 minutes. If you like softer corn or if your ears are particularly large, microwave for an additional minute. Allow to cool. Set the ears on a cooling rack or cutting board to cool.
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Remove the lid and pour the corn into a strainer, then rinse with water and allow to drain. Refrigerated corn: Draining is less of an issue here because there will usually be less excess moisture. Toss the corn lightly in a strainer or use a slotted spoon to drain the corn. 2. Add salt, pepper, and butter.
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How to Store and Reheat. Refrigerate leftover corn on the cob in an airtight container. It should keep for 4 days. The best way to reheat cooked corn is to cut it if off the cob and reheat in the.
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Place a wet paper towel under and on top of the corn cobs. Cook 1 to 4 cobs at once. Cooking 1 to 2 cobs takes about 4 to 5 minutes. Cooking 3 to 4 cobs takes about 8 to 10 minutes. Microwave on High for 4 minutes. Remove the paper towel and check to see if the kernels are bright yellow and cooked through on all sides of the cobs.
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Microwave. Microwave the corn (in its husk) on high for 4 minutes. 3. Cut off the ends Remove the corn from the microwave, slice 1 inch off the top end of the corn. 4. Peel and Serve. Peel away the husks and silks. Serve warm with melted butter, salt, and black pepper.
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Microwave on full power for 4 minutes, flipping over halfway through cooking. Remove from the microwave oven using an oven mitt and transfer to a cutting board. Holding the top of the ear of the corn down, carefully cut through the husk, about ½ inch up from the bottom of the ear.
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Gather Your Tools. All you need is a cutting board, serrated knife, towel or oven mitt and a microwave. 2. Microwave on High. Place the ear directly on the microwave's turntable and microwave it.
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Microwave on high for 2 to 6 minutes depending on how many cobs you're cooking. (1 ear: 2 minutes, 2 ears: 4 minutes, 3 ears: 5 minutes, 4 ears: 6 minutes) Allow the corn to cool (untouched) for about 5 minutes. Cut 1-inch off the end of the corn that has the stub. The corn could still be quite hot, so use a hand towel when touching it.
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For 1 cob: Microwave for 3 minutes on full power. If it's a larger cob, it may take up to 4 minutes. For 2 cobs: Microwave for 5½ - 6 minutes on full power. For 3 or 4 cobs: The general rule of thumb is to add 2 minutes of cooking time per additional ear of corn.
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Shuck the corn. Wrap corn cob in a wet, not damp, paper towel. Cook in microwave on full power for four minutes for one, four and half minutes for two or three, and five minutes with a rotation halfway through cooking. Remove from microwave carefully with either tongs or thick hot pad.
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A fresh, full-sized ear of corn on the cob (about 8 inches long) should be microwaved on high for about 4 minutes, depending on your microwave's wattage. If you stack the cobs, it still means 4 minutes per ear. So 4 corn cobs should cook for 16 minutes on high. If the cobs are frozen, go to at least 5 minutes per ear.
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Roland Bello. 1. Microwave the whole ears. Place as many as 4 ears of corn—husk, silk and all—in the microwave on a microwave-safe plate. Depending on how many ears you're cooking, let them.
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Microwave on high for 10 minutes. Use potholders to remove the corn from the microwave. Let it sit for about 3 minutes to cool slightly before shucking. Shuck the corn. The easiest way to do this after microwaving is to slice off the bottom, and the husks and silk should easily slip off.
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Put the corn in the microwave: Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes. Note that every microwave is different. If this timing over-cooks the corn in your microwave, reduce it to 2 to 3 minutes the next time. Eliezer Martinez.
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Step 1: Prep the corn. Wet a paper towel and wring it out. Wrap the ear in the damp paper towel (to mimic the husk) before placing it in the microwave. Repeat this step with all ears, as this will help retain plenty of moisture while cooking.
