Steamed Corn on the Cob

Steaming corn on the cob is one of the easiest and most delicious ways to cook fresh corn. It only requires two ingredients: corn and water. The steaming process is quicker than boiling and the method really brings out the best taste and texture of fresh, in-season corn.

You will need a steamer basket and a large pot. a tall one that allows you to stand the corn up works well, if you have one. Husk the corn and remove the silk. [Note: I remove the silk but leave some of the leaves on as I believe they add flavor to the corn. If you are cooking for guests, removing the leaves initially will be easier as they are quite hot when taken out of the steamer.] Trim off any discolored kernels or any that have been damaged by insects. Depending on the size of your steamer basket, you may need to cut the ears of corn in half so they are short enough to fit.

Add water to the pot up to the level of the steamer basket. When the water begins to boil, place the corn into the steamer basket inside the pot. If you are using a tall pot, stand the corn up with the silk end up. Avoid salting the water or the corn before you cook it. Salt will toughen the corn. Save the salt and butter for seasoning the corn after it has been steamed.

Cover the pot and let the corn steam for 4 minutes or until it turns deep yellow and crisp. If you prefer softer corn, steam for 7 minutes. For the softest corn, steam for 10 to 15 minutes [I steamed mine for 9 minutes and would prefer a little longer]. The longer you steam the corn, the more attention you must pay to the water level. Don't let it fall lower than 1 inch or it may run dry and scorch your pot.

Once done, turn off the burner and carefully remove the corn from the pot with tongs. Serve as is or with butter, salt, and pepper.