Microwave Corn Garlic Butter (Printable)

Tender corn on the cob enhanced with savory garlic butter for a fast, flavorful side.

# What You'll 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. Allow to rest for 1 minute.
03 - In a microwave-safe bowl, combine the butter and minced garlic. Microwave for 30 seconds until the butter is melted and garlic becomes 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 mixture.
06 - Transfer to serving platter and serve immediately with additional butter and lemon wedges on the side.

# Expert Suggestions:

01 -
  • Tender, sweet corn ready in under 15 minutes with zero guilt about heating up the whole kitchen.
  • The garlic butter is so good you'll find yourself scraping every drop off the plate and wondering why you don't make it more often.
02 -
  • Don't skip the rest period after microwaving—rushing straight to butter means the corn is still steaming and the garlic flavor won't set in properly.
  • If your corn kernels taste a bit tough or the butter isn't coating evenly, you've likely used frozen corn instead of fresh, which needs an extra minute or two and won't have quite the same sweetness.
03 -
  • Microwave power levels vary wildly between machines—start at 4 minutes and check, then add time in 1-minute increments if needed rather than guessing.
  • Fresh corn from the farmer's market or peak season tastes exponentially better than supermarket corn that's been sitting for days; this is one of those recipes where the ingredient quality makes all the visible difference.
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