Start by husking the corn, removing the outer leaves and silk strands. Rinse the corn under cold water to remove any remaining silk.

Place the ears of corn in a microwave-safe dish or plate. You can either cook them individually or stack them, depending on the size of your microwave and dish. If stacking, make sure the corn is arranged in a single layer.

Add about 1/4 cup of water to the dish. The water will create steam, which helps cook the corn evenly. If desired, you can also sprinkle a pinch of salt over the corn for flavor.

Cover the dish loosely with microwave-safe plastic wrap or a microwave-safe lid. Leave a small vent to allow steam to escape.

Microwave the corn on high power for 4-6 minutes per ear, depending on the wattage of your microwave and the desired level of doneness. Start with 4 minutes for crisp-tender corn and increase the cooking time if needed.

Carefully remove the dish from the microwave using oven mitts or a towel to avoid burns. The dish and steam will be hot.

Let the corn sit for a minute or two before removing the plastic wrap or lid. Be careful of any steam that may escape when you uncover the dish.

Serve the corn on the cob hot, optionally with butter and additional salt to taste.