1/2 Photos of Shirley's Perfect Steamed Corn on the Cob Every Time!
Linda's Busy Kitchen's Note:
Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that :) Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time... Yours will too! Using a large pan, place a large plate or vegetable steamer in the bottom of your pan after you add the water. Stack the corn vertically with the stems down on the plate/steamer. You should be able to put about 12 ears in to steam doing it this way, if your pan is big enough.
My Private Note
Units: US | Metric
- 1Husk corn. Set aside.
- 2Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
- 3Place large plate or steamer in bottom of pan.
- 4Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
- 5Put the cover on, and bring water to a boil.
- 6Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
- 7Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
- 8Remove corn from pot with tongs, and put on a serving plate.
- 9Cover with aluminum foil, until ready to eat.
- 10Serve with lots of butter and sprinkle with salt, to taste.
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Nutritional Facts for Shirley's Perfect Steamed Corn on the Cob Every Time!
Serving Size: 1 (121 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 113.2
- Calories from Fat 15
- Total Fat 1.7 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 1163.9 mg
- Total Carbohydrate 24.7 g
- Dietary Fiber 2.8 g
- Sugars 5.3 g
- Protein 4.0 g