Steam Corn

The most common way to steam corn is using a steamer basket, but what if you don't have one? Luckily, there are lots of other ways to steam corn; you can even use an oven or a microwave! There are a few tricks to doing it just right, however. If you steam corn the wrong way, you will end up with tough, chewy corn instead.

Ingredients

Steaming Corn in a Steamer Basket

  • Corn
  • Water

Steaming Corn without a Steamer Basket

  • Corn
  • Water

Steaming Corn in the Oven[1]

  • 6 ears of corn, cut in half
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 tablespoons butter, melted
  • ¼ teaspoon seasoned salt
  • Water

Steaming Corn in the Microwave[2]

  • 2 to 3 ears of corn
  • 2 tablespoons of water

Steps

Steaming Corn in a Steamer Basket

  1. Prepare the corn. Pull the husks off of the corn as well as any threads or strings. Rinse the corn off in cool water, then cut off any bad spots. If you'd like, you can cut the cobs in half to make smaller portions.
  2. Choose a pot that is large enough to fit the corn, then fill the bottom with water. You will need 2 inches (5.08 centimeters) of water. You can cook quite a large amount of corn using this method, especially if you stand the corn upright.
  3. Place a steamer basket in the bottom of the pan. The water should not touch the bottom of the steamer basket. If it does, pour some water out, but try to keep it as close to 2 inches (5.08 centimeters) as possible. Keep in mind that you may have to refill the water as the corn steams.
  4. Add the corn and cover the pot with a lid. If you are inserting the corn vertically, make sure that the stems are pointing downwards. If the corn is too big for the pot, cut the corn in half.[3]
  5. Bring the water to a boil, then simmer it for 7 to 10 minutes.[4] Once the water is boiling, reduce the heat to low, and cook the corn for 7 to 10 minutes. If you like your corn more crisp, check it after about 4 minutes. The corn is ready when the kernels turn bright yellow.
    • Keep an eye on the water; don't let it fall below 1 inch (2.54 centimeters). You will be more likely to scorch your pot this way.
  6. Use a pair of tongs to take the corn out of the pot, and transfer it to a serving plate. Be careful when taking the lid off the pot.; the steam will be very hot.
  7. Serve the corn. At this point, you can garnish the corn with some salt, pepper, and butter.

Steaming Corn without a Steamer Basket

  1. Prepare the corn. Husk the corn first, then pull off any threads or strings. Rinse the corn in cool water, then use a knife to cut away any bad spots. If you'd like smaller portions, cut the cobs in half.
  2. Fill the bottom of a large skillet with water. You will need about 1 to 2 inches (2.54 to 5.08 centimeters) of water.[5]
  3. Bring the water to a boil. Do not add any salt to the water, or your corn will turn out too tough.[5]
  4. Add the husked corn to the skillet in a single layer. If you need to, you can cut some of the ears of corn in half to get them to fit.
  5. Let the water return to a boil, then lower the heat, and cook the corn, covered, for 3 to 4 minutes.[6] Use a pair of tongs to turn the corn every minute or so that it cooks evenly.[5] The corn is ready when the kernels turn bright yellow.
  6. Remove the corn from the skillet using a pair of tongs. Be careful when opening the lid. The steam rushing upwards will be very hot. Do not lean over the pot.
  7. Serve the corn. At this point, you can season the corn with some salt and/or butter.

Steaming Corn in the Oven

  1. Preheat your oven to 400°F (205°C).
  2. Get the corn ready. If you have not yet done so, husk the corn and pull away any threads or strings. Rinse the corn, then chop off any bad spots. Cut the corn in half when you are done.
  3. Place the corn into a 3-quart (3 liters) glass baking dish. Do not grease the baking dish.
  4. Fill the baking dish with ½ inch (1.27 centimeters) of water. Do not add any salt to the water, or it will make the corn tough.
  5. Cover the dish with foil, and bake it for 30 minutes. As the water heats up, it will steam the corn.[1]
  6. Mix the parsley, butter, and salt in a small bowl just before the corn is done steaming. Cut the butter into cubes first, then melt it in the microwave or in a small saucepan over the stove. Stir in the parsley and salt, then set it aside.
    • The parsley is optional, but it will give the corn more flavor.
  7. Take the corn out of the oven, and drain the water from it. You can also use a pair of tongs to transfer the corn from the baking dish to your serving platter.
  8. Pour the butter mixture over the corn just before serving it. Use a pair of tongs to turn the corn cobs around in the baking dish. This will help the butter coat them evenly.[1]

Steaming Corn in the Microwave

  1. Get the corn ready. Pull the husks off of the corn as well as any remaining threads or strings. Rinse the corn, then chop off any bad spots, if needed. If you want smaller portions, cut the cobs in half.
  2. Pour 2 tablespoons of water into a microwave-safe baking dish. The dish needs to be big enough to fit your corn. Note that this method is only good for 2 or 3 ears of corn. If you need to make more, you'll have to do them in separate batches—or try another steaming method.
  3. Add the corn. If you need to, cut the corn in half so that it fits. It should lay firmly against the bottom of the dish. You don't want the ends hanging over the edge of the dish.
  4. Cover the dish with some plastic wrap, and poke a vent hole using a fork. This will allow the steam from the cooking water to escape.
  5. Cook the corn on high until it is done, about 4 to 6 minutes. The exact cooking time will vary, depending on the strength of your microwave.[2] The corn is done when the kernels turn bright yellow.
  6. Remove the plastic wrap from the dish. Once the corn is done steaming, use a pair of potholders to remove the dish from the microwave. Carefully pull the plastic wrap from the dish, then use a pair of tongs to serve the corn.
    • Do not lean over the dish when removing the plastic wrap. The steam will be very, very hot. Consider using a pair of tongs to remove the plastic wrap.[2]

Tips

  • If you made the corn ahead of time, cover it with aluminum foil until you are ready to serve it. The foil will keep it moist and warm until serving time.
  • If you'd like to make the corn more flavorful after you cook it, season it with some olive oil, lemon, salt, and pepper.[6]
  • Blend some melted butter with basil, garlic, salt, and pepper. Pour this over your cooked corn.[6]
  • Don't over-cook the corn, or it will turn tough.
  • Don't add salt to the water you are cooking the corn it. It will the corn to turn tough.

Warnings

  • Be careful when taking the lid off of the pot. The steam rushing up will be very, very hot.

Things You'll Need

Steaming Corn in a Steamer Basket

  • Deep pot
  • Lid
  • Steamer basket
  • Tongs

Steaming Corn without a Steamer Basket

  • Deep pot
  • Lid
  • Tongs

Steaming Corn in the Oven

  • 3-quart (3 liters) baking dish
  • Aluminum foil
  • Tongs

Steaming Corn in the Microwave[2]

  • Microwave-safe dish
  • Plastic wrap
  • Tongs

Related Articles

Sources and Citations

  1. ↑ 1.0 1.1 1.2 http://www.bettycrocker.com/recipes/oven-steamed-herbed-corn/bb5addf1-c225-4b17-9631-6421cff4b51a
  2. ↑ 2.0 2.1 2.2 2.3 http://startcooking.com/how-to-cook-corn-on-the-cob
  3. ↑ http://www.food.com/recipe/shirleys-perfect-steamed-corn-on-the-cob-every-time-249731
  4. ↑ http://www.healwithfood.org/chart/vegetable-steaming-times.php
  5. ↑ 5.0 5.1 5.2 http://asweetandsavorylife.com/how-to-buy-steam-and-grill-corn-and-how-not-to/
  6. ↑ 6.0 6.1 6.2 http://www.loveandlemons.com/skillet-steamed-corn-on-the-cob/

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