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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.
I always remove the outer husks and leave some husks on, then cook it in the microwave for 3 minutes per ear, 5 minutes for two ears. Much less mess. It stays hot for a long time so if I'm doing a lot I just cover the done ones with a towel to keep them warm. Also, just read a new hint for freezing the corn.