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salt, pepper and Tony Chachere's Creole Seasoning to taste. 1  Place 2-3 ears of shucked corn on the cob on a paper plate. 2  Place two large paper towels under running water; then squeeze out the extra liquid. 3  Microwave 2 cobs for 7 minutes or 3 cobs for 8 minutes.
Place one to three ears of corn in your microwave oven; leave the husk on the ears of course. Actual microwave times vary depending on how big and how hot yours is, but a general rule of thumb is to cook one ear on high for about three minutes, pausing once at about 90 seconds to turn the corn over.