This easy recipe for fresh, steamed corn on the cob is a staple for our family during the summertime months! So simple and healthy!
Well, hello June and hello to the almost official commencement of the hottest of the four seasons.
Nothing says summertime like fresh corn on the cob!
Long ago, a girl I once knew, traveled from Mesa, Arizona alllllll the way to Red Fox Lake, located smack in the middle of Minnesota. There, she partook in many delightful activities, including scooter riding, skit creating, ice cream eating, and corn shucking.
Her hair was perpetually wet from boat rides, her attention sated with good company, and her belly full of snappy green beans, freshly caught fish, and corn so sweet it’d give you toothache!
That girl was yours truly, though those memories seem eons ago!
Until recently, I never knew there were so many different methods of preparing corn on the cob.
My husband and I were recently yakking about how we grew up eating it, and I was suddenly inclined to write about my easy method here on the bloggy.
Prior to this post, the process was very automatic for me, in that, I never timed or measured anything. Now, I have a clear process to share with you today!
Though my way is not terribly exciting or creative, it is the way my mom taught me, and it is a kid-pleaser! The kids are always requesting corn on the cob, so I take full advantage of its availability during these hot months.
This method also preserves the corn’s nutrients, as the water never touches the cob.
This steamed corn on the cob goes wonderfully well with these Teriyaki Chicken Thighs, this Apple Juice Chicken, or my Quinoa Chicken Nuggets.
We love it simply topped with butter and little bit of sea salt. I hope you enjoy it if you try it!
Fresh, summertime corn on the cob is gently steamed in a vegetable steamer to preserve all its delicious nutrients and flavor!
- 1-4 ears of fresh corn shucked and rinsed
- butter to taste
- sea salt to taste
Add three inches of water to the stockpot of a 6-8 quart steamer.
Bring the water to a boil.
Once boiling, place the steamer basket atop the pot and add in the shucked ears of corn (mine can hold about 4 ears comfortably, depending on their size).
Lower the heat to a simmer, and place the lid on top to securely cover the corn.
Allow the corn to steam for about 10 minutes, until tender and easily pierced with a fork.
Remove and add butter and salt as desired.
Eat warm for best taste!
Nutrition facts based on just the corn, no butter or salt included. WW SmartPoints: 4
Some of the items I use in this recipe include:
Recipe Steps:
My steamer, broken down…
Shuck the corn…
Boil the water…
Add the corn to the steamer…
Ready to eat!
Linda Tanzini
Youris a good method to cook corn.If in a hurry I pop them in microwave husk and all. Just trim a few outer leaves and nuke for about 3 minutes per ear, Linda
Jan
I enjoyed reading about how you cook corn on the cob. So much better than boiling in water and, as you say, losing nutrients. Another way of cooking corn (the method that I always use) is to wrap each ear in a paper towel and then microwave the corn. It comes out perfectly and again, you don’t lost nutrients in cooking water.
Lauren
Thank you Jan! It does seem that the microwave is another popular method, much faster too!
Dawn Shelton
can’t wait to try it this way! i hope you’ve been well Lauren!!! it’s been a long time since i commented but still follow you 🙂
Lauren
Thanks Dawn! Miss your comments girl, hope all is well!
Lola
Thank you for this easy recipe! I will start using it every time I cook corn on the cob!!