Steamed corn on the cob is an easy low maintenance way to get that crisp golden bite out of these delicious seasonal vegetables. With hardly any prep or work you can have ready to eat ears of corn in minutes.
Husk your corn and cut it in half, removing the dried ends if needed.
Place corn ends facing down in a steamer basket.
Bring a large pot of water to a boil. The water should be about 2 inches high. Add a pinch of salt to the water.
Once the water is to a full rolling boil, place the steamer basket inside and place the lid on the pot.
Let the water boil for 15 minutes, adding more to the pot if needed (only needed if water boils out).
Turn off the heat, and using tongs remove your corn. Wrap in foil to save for later or serve warm with butter. Enjoy!
Notes
Recipe TipsSteamed corn is really simple to make, but if you're like me and don't have a steamer basket made to fit within your large cooking pot, you can rig it a little by sealing around the edge of the pot where it meets the lid with aluminum foil. Like sealing the edge around a pie crust, cover the gap created and hold in the steam as best as you can.After the corn has finished, if you plan to hold it for later you can individually wrap them in aluminum foil and place them in a baking dish under a towel to help them retain heat longer.