Shirley's Perfect Steamed Corn on the Cob Every Time!

"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."
photo by alligirl photo by alligirl
photo by alligirl
photo by diner524 photo by diner524
Ready In:


  • 12 ears corn, husked
  • water, 2-inch in your pot
  • 2 tablespoons salt


  • Husk corn. Set aside.
  • Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
  • Place large plate or steamer in bottom of pan.
  • Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
  • Put the cover on, and bring water to a boil.
  • Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
  • Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
  • Remove corn from pot with tongs, and put on a serving plate.
  • Cover with aluminum foil, until ready to eat.
  • Serve with lots of butter and sprinkle with salt, to taste.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. SmoochTheCook
    Wow! It's amazing that it's this simple! I used this technique tonight and my family was so impressed with the flavor and tenderness! My mom is diabetic and usually won't eat corn, but she heard the others talking about how good it was and she splurged, saying, "Every time I've had corn, it just hasn't had any flavor, but I'm really glad I tasted this tonight." Again, WOW! Thank you soooooo much!
  2. Marie
    I am so happy I found this recipe!!! Lately, I have been disappointed in how soggy our corn on the cob has been. I have made this twice and both times the corn has been cooked to perfection! It stays a little crunchy and is so sweet. I do not remove it from the pan when done cooking - just leave it covered until serving time and it stays perfectly hot. Thanks so much to you and your mom for this method. I am deleting all other corn recipes from my cookbook. No need to ever use another. Just delicious!
  3. Nataly
    I have tried several of your recipes and have always loved them. This one is another to add to my list! Tender, juicy and nutritious steamed corn. Tastes so good you don't even need the butter!
  4. HokiesMom
    Good method to steam corn compared to boiling corn. The bottom corn was still a bit waterlogged but the top layers were perfect. I'm thinking of using this method but adding a steam basket so the corn is not "in" the water. Thanks for posting the method! Made for All You Can Cook special event in the Cooking Games with Friends forum.
  5. alligirl
    Pretty good, easy enough and NOT a whole pot of water, boiling away in the kitchen, when it is 100F outside. I'll file this one under 'great ideas'! And I'll use your idea again, Linda's Busy Kitchen! Thanks for sharing!


  1. Courtney B.
    Way to long 15 Minutes. I tried this last night and was chewy and horrible. About 5 minutes is the key.
  2. Nica Y.
    I used a stick of butter and put it in a metal cup to melt the butter with the corn. Then I mixed some soy sauce and bathed them in the mix. Put it on the grill for a few minutes to add the grill marks.



Find More Recipes