Microwave Corn Garlic Butter (Printable View)

Sweet corn ears cooked quickly, coated in savory garlic butter for a tasty, fast side dish.

# 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 husked corn on a microwave-safe plate and cover with a damp paper towel.
02 - Microwave on high power for 4 to 6 minutes, rotating 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 melts and garlic becomes fragrant.
04 - Stir salt, black pepper, and parsley into the melted garlic butter until fully incorporated.
05 - Carefully remove corn from 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 Advice:

01 -
  • Ready in under 15 minutes, which means you can decide to make corn and actually eat it before your craving passes.
  • The garlic butter is so good that people think you spent way more effort than you actually did.
02 -
  • Don't skip the damp paper towel—I learned this the hard way when I made corn without it and ended up with rubbery, shrunken kernels that looked sad and tasted worse.
  • The garlic should smell sweet and mellow after microwaving, not acrid; if it smells harsh, your butter got too hot and the garlic turned bitter.
03 -
  • If you're cooking more than four ears, do them in batches rather than overcrowding the plate—uneven heat means some kernels stay firm while others get mushy.
  • Brush the butter on while the corn is still hot so it melts and soaks into the kernels instead of just sitting on top in a film.
Go Back