Steamed Corn On The Cob

Steamed Corn On The Cob

Steaming keeps corn kernels plump and juicy without watering down their natural sweetness.

Total 15 min Makes 4 servings Calories 123/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This hands-off method steams fresh corn over simmering water until the kernels turn tender and bright yellow. It's a quick side dish for summer cookouts, weeknight dinners, or anytime fresh corn is in season, and it frees up stovetop space since the corn cooks above the water rather than submerged in it.

Ingredients

  • 4 ears corn, husked and cleaned
  • 2 cups water
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Method

  1. Husk the corn, removing all silk strands, and rinse the ears under cold water.

  2. Pour 2 cups of water into a 6-quart pot and set a steamer basket or rack inside, ensuring the water sits below the basket.

  3. Bring the water to a boil over high heat.

  4. Place the corn ears in the steamer basket, cover the pot with a lid, and reduce heat to medium.

  5. Steam the corn until kernels are tender when pierced with a fork, turning once halfway through.

  6. Remove the corn from the steamer basket using tongs and transfer to a serving platter.

  7. Rub each ear with butter and season with salt and black pepper to taste before serving.

Rate this recipe

★ 3.8 (1)

Steamed Corn On The Cob

This hands-off method steams fresh corn over simmering water until the kernels turn tender and bright yellow. It's a quick side dish for summer cookouts, weeknight dinners, or anytime fresh corn is in season, and it frees up stovetop space since the corn cooks above the water rather than submerged in it.

15 min 4 servings 123 cal

Ingredients

  • 4 ears corn, husked and cleaned
  • 2 cups water
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper

Method

  1. 1

    Husk the corn, removing all silk strands, and rinse the ears under cold water.

  2. 2

    Pour 2 cups of water into a 6-quart pot and set a steamer basket or rack inside, ensuring the water sits below the basket.

  3. 3

    Bring the water to a boil over high heat.

  4. 4

    Place the corn ears in the steamer basket, cover the pot with a lid, and reduce heat to medium.

  5. 5

    Steam the corn until kernels are tender when pierced with a fork, turning once halfway through.

  6. 6

    Remove the corn from the steamer basket using tongs and transfer to a serving platter.

  7. 7

    Rub each ear with butter and season with salt and black pepper to taste before serving.