Steamed Corn on the Cob
Instructions:
There is no reason at all to boil corn: Steaming does a
perfect job, and you avoid the hassle of bringing a huge
quantity of water to a boil. You can keep corn warm over
the boiling water for a while without a problem; this is
not to say you should overcook it, or cook it in advance,
but that you can eat four ears while holding the other
four in the pot.
8 ears fresh corn, shucked
Salt and freshly ground black pepper
Butter (optional)
MAKES: 4 servings
TIME: 20 minutes or less
- Put the corn in a pot with an inch or two of salted water; it’s okay if some of the corn sits in the water and some above it.
- Cover and cook over high heat until it is just hot, 10 minutes or less (if the water is already boiling when you add the corn, and/or the corn is very fresh, and your stove is powerful enough to keep the water boiling, the cooking time could be as little as 3 minutes).
- Serve the corn with salt, pepper, and, if you like, butter.
- Milk-Steamed Corn on the Cob.
- Tender and sweet, especially good with less-than-ideal corn: Use milk instead of water to steam the corn.