Here are simple tips to shuck corn and remove kernels in minutes. This quick, reliable method makes prepping corn easy—whether you want tender corn on the cob or loose kernels for salads and recipes.
How to Shuck Corn in the Microwave
If you want an easy way to shuck corn in the microwave, this method is fast, tidy, and produces juicy, flavorful ears. The basic idea is to microwave whole ears with the husks still on. The husks trap steam and protect the kernels, so the corn cooks quickly while staying moist. After about four minutes on high, the corn is hot, fragrant, and ready to be slipped from its husk or removed from the cob for salads and other dishes.
This technique is especially useful when you need to prepare several ears quickly or want cleanly shucked corn without wrestling with silks. Keep butter, salt, and pepper ready if you plan to eat the corn on the cob. If you prefer loose kernels for salads, salsas, or succotash, the de-kerneling step below will show an easy and safe way to do that too.
Tips for De-kerneling Corn
Cooking corn in the husk adds a mild, sweet, roasted note and makes the shucking step effortless. Once the ear is microwaved, cut off the stem end just into the first row of kernels and then squeeze or push the ear from the husk—the whole cob should pop out. If it doesn’t slide easily, use a fork at the cut end to help pull it out.
- To remove kernels (de-kernel), some people use a bundt pan to hold the ear upright and catch kernels. If you don’t have a bundt pan, place a small bowl upside down inside a larger bowl, set the ear on the small bowl, and cut downward so kernels fall into the larger bowl.
- Work carefully with a sharp chef’s knife and a stable surface. Holding the ear steady will make cutting quick and safe.
- This microwave shuck-and-de-kernel method is a real time-saver and keeps the kitchen clean of stray silks.
How To Shuck & De-Kernel Corn
Quick, clean, and simple steps to shuck corn in the microwave and de-kernel it for recipes.
Yield: 1 ear of corn on the cob
Prep time: 5 mins • Cook time: 5 mins • Total: 10 mins
Ingredients
- 1 whole fresh ear of corn (husks on)
- 1 Tablespoon butter (optional)
- Kosher salt, to taste (optional)
- Fresh cracked black pepper, to taste (optional)
Instructions
- Place the whole ear of corn in the microwave with the husks still intact. Do not remove the husks; they trap steam and help cook the corn evenly. Microwave on high for about 4 minutes.
- Carefully remove the corn from the microwave using a kitchen towel or oven mitts—the ear will be hot. Set it on a cutting board and cut off the stem end, slicing into at least the first row of kernels.
- Squeeze the husk from the top toward the cut end to push the ear free. The cooked ear should slide out of the husk easily. If it resists, use a fork at the cut end to ease it out.
- Serve the ear hot with butter, salt, and pepper, or continue to de-kernel for use in salads, soups, salsas, or side dishes.
- To de-kernel: Place a small bowl upside down inside a larger bowl to create a pedestal. Stand the ear upright on the small bowl and, with a sharp knife, cut downward so the kernels fall into the larger bowl. Rotate and repeat until all kernels are removed.
Video
Nutrition Information (per serving)
Calories: 92 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 1 g, Fiber: 3 g, Sugar: 6 g, Sodium: 15 mg, Potassium: 323 mg. Vitamins and minerals include Vitamin A, Vitamin C, Calcium, and Iron in modest amounts.
Course: Side Dish, Snack • Cuisine: American • Calories: 92
More summer recipe ideas to enjoy with corn:
- 5 minute buttery corn on the cob
- Grilled corn salad
- Corn recipes and BBQ grilling recipes
- Microwave frittata recipe
This microwave corn technique was originally published in 2017 and updated in 2019 with an updated video. It remains a fast, reliable way to shuck corn and remove kernels with minimal mess.