Get delicious and juicy Corn On The Cob every time with this recipe that details how to get those ears to your tummy.
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I’ve found, over the years I’ve been working on this site, that recipes aren’t always developed to teach you how to make a new dish. Sometimes they help you make a familiar dish but in a new way. That’s what we’re doing with this recipe. Sure, it’s for corn on the cob, a dish you’ve no doubt done in a pot of boiling water or on the barbecue, but this is another arrow in your quill. It produces sweet and crunchy corn every time while retaining all those nutrients, some of which you lose when using those other cooking methods.
Do I still love that smoky taste of corn done outside alongside my burgers and steaks? Sure, I do. But whenever I discover a new method of cooking—one that prioritizes nutrition while still maintaining taste and satisfaction—you better believe I’m going to sing it from the rooftops (or blog about it online, as it were).
Is Steam Corn Healthy?
There are two parts to this question. First, corn on the cob is very healthy. It’s a vegetable with vitamins, minerals, antioxidants, and fiber. We don’t add anything to it so the food remains “pure” with none of its nutrients compromised. Second, steaming is a great way to prepare corn without robbing it of some of its nutrients, like water-soluble vitamins. Things like the degree of heat and the length of exposure to that heat impact a food’s nutritional value, which is where steaming excels. Thanks to the simplicity of the recipe, corn on the cob can be enjoyed on vegetarian, vegan, dairy-free, and gluten-free diets. It is a grain, so isn’t paleo friendly; it contains lots of carbs, so it isn’t suitable for a keto/low-carb diet.
Is Corn a Vegetable? A Fruit? A Grain?
Yes, to all of them. First, it is technically considered a fruit if, by ‘fruit’, you mean the edible bit of a flower’s ovary. (Think about that the next time you bite into an apple!) Each kernel is a seed that grows from the ovaries inside the ear (yay, food science!). As for the vegetable v grain debate, it really depends on when the corn is harvested. Corn on the cob, for instance, is harvested early in the corn’s life, while it is still young and juicy, and is considered a starchy vegetable. If you let that corn fully mature and dry out, it becomes a grain. At this point you can mill it to produce cornmeal.
INGREDIENTS
- 3 ears of corn
- water (for steaming)
INSTRUCTIONS
Prep
Husk the corn and remove silk. Cut to fit the steamer if needed.
Boil
Fill a pot with water and bring to a boil, ensuring the steamer basket is not submerged.
Steam
Place the corn in the steamer basket, cover, and steam until desired tenderness.
Serve
Carefully remove the corn, dress as desired, and enjoy.
Devour!
FAQs & Tips
Corn on the cob is best eaten shortly after cooking, but if for some reason you need to cook it earlier than that, steam it then give it an ice bath to prevent the internal heat from continuing to cook the cobs. Then wrap it up in plastic or aluminum foil to retain moisture and stick it in the fridge for up to two days.
That’s definitely an option. Leaving the husk on helps retain moisture. It will take a bit longer to do though, so if time is a factor, you may want to remove the husks.
Assuming the corn has cooled completely, wrap each one in plastic or aluminum then put them in the fridge for up to three days. You can also freeze the cobs for up to three months, though corn on the cob loses its crunch and freshness relatively easily, so the sooner you eat it, the better. In fact, instead of freezing the cobs, I suggest removing the kernels with a knife and reusing them in a salad or as a topping on Taco Tuesdays.
The corn will take on a brilliant yellow color and the kernels will be just about ready to burst with juices. Give one a prick with a fork. If the kernel skin feels ‘tight’, it’s good to eat. You can also use a food thermometer if you want to take the guessing out of the equation. It should be between 150° and 170°F.
There are three main kinds of corn; two are usually reserved for milling. The last kind is sweet corn. If you are eating juicy corn, it is a sweet corn. You can break the category down even further based on the amount of sugar each type of corn contains: standard (SU), sugar-enhanced (SE), and super sweet (SH2). Peaches and cream corn, for example, is considered an SE corn, as it contains more sugar than your normal ear.
Serving Suggestions
You know how you can add pretty much anything these days to popcorn? Well, you can do the same thing with corn on the cob. Butter, salt, and pepper are the standards, but if you’re even a bit more daring, you should try grated Parmesan (or some other hard cheese), dill, parsley, chives, cilantro, chili flakes, and/or mayonnaise.
Steamed Corn on the Cob
Ingredients
- 3 ears of corn
- water (for steaming)
Instructions
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Prepare your ingredients by husking the corn and removing any silk. If necessary, cut the corn to fit your steamer basket.
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Pour about 2 inches of water into a large pot, ensuring the water level is below the steamer basket. Bring the water to a rolling boil over high heat.
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Carefully place the corn into the steamer basket using tongs, then cover the pot with a lid.
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Steam the corn for 4 minutes for a crisp texture or longer for softer kernels, checking the water level periodically.
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Once the corn is steamed to your liking, turn off the heat and remove the corn with tongs. Serve with optional butter, salt, and pepper.
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DEVOUR!
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