Microwave Blanching
Conventional blanching is more reliable than microwave blanching, which is uneven and unpredictable. If used, follow directions given by microwave manufacturer. Expect variable results. Microwave blanching is suitable for small quantities only.

Here is a link that might be useful: Blanching vegetables.

Microwave blanching is at best, a hit or miss propostion. You can never tell how much heat the whole cob gets as microwaves are not distributing the rays evenly, even though the foods move, as well as the micrwave 'stirrer' thats at the output of the magnatron. I blanch in boiling water a couple of minutes, then cut all the kernals off the cobs, as they take up way too much freezer space. Last year, I grew over 200 cobs, and half the freezer would have been loaded with all these. Cut off the cobs, I had 4 gallon sized bags. The flavor was as fresh as can be too, as the sweetness never went back ito the cobs, like it would if it sat around a while.

I use my turkey fryer with a shallow pan to blanch my corn. Dump it a large washer tub of cold water to cool. I put up about 175 pints and quarts each year. That amounts to about a pick-up truck full. Never would I consider a microwave.

I've never had any trouble blanching in the micowave.

It is so much easier and you don't heat the house up boiling water.