Steamed Corn on the Cob

Name: Steamed Corn on the Cob
Cuisine: World Cuisine
Ingredients: 2 corns; Water

Choose young, freshly picked corn and savor its sweetness and tenderness. The best steaming/cooking time for a cob of corn is 4 minutes. It produces cooked kernels that are still crisp and sweet. Steamed corn will keep in the fridge, covered or well wrapped in aluminum foil, for 3 or 4 days. You can either keep it on the cob, or remove it. To freeze cooked corn on the cob, let it cool and then wrap it tightly in plastic wrap or foil. Place the wrapped corn in an airtight container or sealed freezer bag. Freeze corn on the cob for up to 10 months.

Updated at: Mon, 19 Aug 2024 11:51:29 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories31.6 kcal (2%)

Total Fat0.5 g (1%)

Carbs6.9 g (3%)

Sugars2.3 g (3%)

Protein1.2 g (2%)

Sodium5.5 mg (0%)

Fiber0.7 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

2corns

water

Instructions

Step 1

Husk the corn and remove the silk. Trim off any discolored kernels or any that have been damaged by insects. Depending on the size of your steamer basket, you may need to cut the ears of corn in half so they are short enough to fit.

corns2

Step 2

Add 2 inches of water to a large pot and insert a steamer rack. Make sure the water is not touching the bottom of the steamer rack. If it is, pour some of it off.

water

Step 3

Cover the pot and bring the water to a boil over high heat.

Step 4

When the water begins to boil, place the corn into the steamer basket inside the pot using a pair of tongs.

Step 5

Cover the pot and let the corn steam for 4 minutes or until it turns deep yellow and crisp. If you prefer softer corn, steam for 7 minutes. For the softest corn, steam for 10 to 15 minutes. The longer you steam the corn, the more attention you must pay to the water level. Don't let it fall lower than 1 inch or it may run dry and scorch your pot.

Step 6

Turn off the burner and carefully remove the corn from the pot with tongs. Serve as is or with butter, salt, and pepper.