A traditional summertime vegetable, corn brings to mind barbecues, cookouts and family meals. While you can cook corn in several ways, including grilling and steaming, one of the easiest is simply popping ears into the microwave while still in their husks. The husks trap the heat, helping to insulate the ears of corn as they cook.
Place the ears of corn on a microwave-safe plate or platter. There is no need to remove any of the outer leaves or silk.
Cook one ear on high for 2 minutes, two ears on high for 4 minutes, three ears on high for 5 minutes or four ears on high for 6 minutes. Times vary based on the wattage of your microwave.
Allow the corn to rest in the microwave for 5 minutes.
Remove the ears of corn from the microwave using oven mitts or a kitchen towel and place them on a cutting board.
Slice away the base of the husk with the knife and discard.
Pull the leaves and silk from the base of the corn toward the top until it is removed. Discard the leaves and silk.
You can store corn in the refrigerator in the husk for one to two days before cooking. Corn may be stored indefinitely in the freezer at zero degrees Fahrenheit but it's best to eat it within eight months.