I have a confession - I love my microwave, especially for corn. Mostly (almost exclusively in fact) I use it for warming up food I've already cooked. And I've gotten quite good at using it to reheat leftovers, which means I've figured out how to warm up food without cooking it further. But in general a microwave is really bad at actually cooking food.
A microwave works by exciting the water molecules in food, which makes them vibrate, which produces heat. What this means is that microwaving something is the same as boiling it - from the inside out. It's also a fairly violent process - it's not simmering, it's boiling. Even at lower power settings it's a full-power process but with pauses between zapping.
Nevertheless, if you're cooking a food that you would ordinarily boil a microwave sometimes works for actual cooking cabbage zaps well and corn turns out perfectly in a microwave. So here's how you do corn.
Peel off all but the innermost husks. Don't worry about the silk. Wrap the corn in plastic wrap - you can add butter, herbs, and other seasonings to the package. Zap two ears for 4 to 6 minutes depending on how fresh and how large the ears are. Unwrap corn and then remove shucks and silk (the silk will come out very easily). Be careful, though, the corn will be extremely hot.
By leaving the husks on you'll get a really fresh, just-picked flavor. Seriously. It almost tastes like the corn we'd pick and then cook and eat immediately when I was growing up on a farm. Personally, I don't add any flavorings to the corn before cooking because as best I can tell the corn doesn't actually absorb any flavor.
If you've never nuked corn I recommend it. Highly.