Microwave Corn Garlic Butter

# What You'll Need:

01 - 4 ears fresh corn, husked

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

07 - Lemon wedges, optional

01 - Place 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 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 is melted and garlic is fragrant.

04 - Stir salt, black pepper, and parsley into the melted garlic butter.

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 if desired.

01 -

This comes together in under fifteen minutes, which means you can make it while everything else is still cooking.
Fresh corn tastes bright and sweet without any of the boiling-water mess or waiting around.
Garlic butter transforms simple corn into something that tastes like you spent way more effort than you actually did.

02 -

If your corn sits in the microwave for more than a minute after cooking, the kernels get a little tough and lose that tender bite, so really do eat it right away.
The damp paper towel is not a small detail—it's the difference between juicy kernels and ones that start to dry out even as they cook.

03 -

If you want extra flavor without much extra work, add a sprinkle of grated Parmesan or a tiny pinch of smoked paprika to your garlic butter.
Wrapping each ear individually in wax paper before microwaving traps the steam even better and gives you juicier results, though it takes an extra minute to set up.