Corn on the Cob and 7 Other Summer Foods to Microwave

Staff Writer
Corn on the Cob and 7 Other Summer Foods to Microwave
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Plenty of stone fruits like peaches, apricots, and plums can be microwaved with a bit of butter and sugar for a healthy dessert.

Summer is full of fresh produce like colorful vegetables and ripe fruits. And while firing up the grill is a tasty way to add some char, it’s not always realistic for busy weeknights. Roasting in the oven or cooking on the stove are also great cooking methods, but the excess heat given off can make the kitchen feel more like a sauna. Enter the microwave — fast, efficient, and perfect for summer foods.

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Straight from your garden to the dinner table in minutes, summer fruits and vegetables can easily be prepared in the microwave.Now there is no excuse to not have your fruits and vegetables on a hectic weeknight dinner since the plenty of summer’s bounty can be seasoned, placed in a heat-proof dish, and microwaved until tender, in just minutes.

It’s not just the savory vegetables either. Plenty of stone fruits like peaches, apricots, and plums can be microwaved with a bit of butter and sugar for a healthy dessert. Possibly one of the best and quickest kitchen appliances, the microwave can go way beyond popcorn and frozen dinners.

It’s quite possible to microwave fresh fruits and vegetables — and summer’s offerings are a great way to start. Check out this list and get ready to have dinner preparation done with the touch of a power button.

Corn on the cob

Wet a paper towel and wring it out. Wrap a husked ear of corn in the damp paper towel. Place it on a heat-proof plate and microwave for 5 minutes.

Zucchini

Slice the zucchini in half, lengthwise. Drizzle with olive oil and season with salt and pepper. Place it on a heat-proof dish, cover, and microwave on high for 5 minutes. Let stand for 2 minutes and serve.

Click here to see more Summer Foods to Microwave

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes. This story was originally published on July 15, 2014.

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