Steamed Corn on the Cob
By America's Test KitchenPublished on September 13, 2011
Time
25 minutes
Yield
Serves 4
Ingredients
4 ears fresh yellow corn Butter Salt and ground black pepper
Instructions
- Either completely husk or silk the corn, (see illustrations below).
- Set a steamer basket in a large pot with about 1 inch of water. Bring to boil; carefully place four silked or husked ears of corn in basket. Cover and steam over high heat until tender, 7 to 10 minutes. Remove from basket with tongs and serve immediately with butter, salt, and pepper to taste.
Time
25 minutesYield
Serves 4Ingredients
4 ears fresh yellow corn
Butter
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
4 ears fresh yellow corn
Butter
Salt and ground black pepper
Test Kitchen Techniques
Ingredients
4 ears fresh yellow corn
Butter
Salt and ground black pepper
Test Kitchen Techniques
Why This Recipe Works
When developing our steamed corn recipe, we found that corn cooked in its grassy husks consistently picked up the husks' pleasant, fermented, earthy smell.
Instructions
- Either completely husk or silk the corn, (see illustrations below).
- Set a steamer basket in a large pot with about 1 inch of water. Bring to boil; carefully place four silked or husked ears of corn in basket. Cover and steam over high heat until tender, 7 to 10 minutes. Remove from basket with tongs and serve immediately with butter, salt, and pepper to taste.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments