Leave the corn in the husk
Trim any long silk or loose husk ends
Place the corn on a microwave-safe plate
Microwave on high for 3 to 5 minutes per ear
For 2 ears, microwave 5 to 7 minutes
For 3 to 4 ears, microwave 8 to 10 minutes
Let the corn rest for 2 minutes
Use oven mitts or a towel to handle the hot corn
Cut off the stem end
Squeeze the corn from the top to remove the husk and silk
Serve with butter, salt, or seasonings