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

READY IN: 25mins
SERVES: 12
UNITS: US

INGREDIENTS

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

  • 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.
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