Cook your corn on the cob in the microwave to get this golden and juicy summer favorite on the dinner table quickly. You don't have to worry about husking, removing silks or soaking the cobs beforehand. In the microwave, the corn steam-cooks inside the husk, which keeps the heat trapped inside the kernels. After microwaving, the corn easily slips out of the husks when you give it a good shake, leaving behind those annoying silky threads that often cling to the corn.
Place corn, unhusked, in the microwave, directly on the rotating plate or on a microwave-safe plate. Add only enough that will fit comfortably in the microwave, slightly spaced apart.
Microwave the corn on High for about 4 to 5 minutes. Let it sit in the microwave for another minute with the door closed.
Remove the corn from microwave carefully, wearing ovenproof gloves. Cut off the stem ends of each ear of corn, along with the bottom row of kernels, with a sharp chef's knife on a clean cutting board.
Grab the top end of one of the corncobs with your gloved hands and shake the husk firmly up and down. The corncob should slide right out of the husk, free of any silks.