Shirley's Perfect Steamed Corn on the Cob Every Time!
photo by alligirl
- Ready In:
- 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
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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!
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!
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.