how long to steam corn
| Nutrition Facts (per serving) | |
|---|---|
| 99 | Calories |
| 2g | Fat |
| 22g | Carbs |
| 4g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: three | |
| Amount per serving | |
| Calories | 99 |
| % Daily Value* | |
| Total Fat 2g | ii% |
| Saturated Fat 0g | i% |
| Cholesterol 0mg | 0% |
| Sodium 267mg | 12% |
| Total Carbohydrate 22g | 8% |
| Dietary Cobweb 2g | 9% |
| Total Sugars 5g | |
| Protein 4g | |
| Vitamin C 6mg | 28% |
| Calcium 8mg | ane% |
| Iron 0mg | 3% |
| Potassium 225mg | v% |
| *The % Daily Value (DV) tells yous how much a food in a nutrient serving contributes to a daily nutrition. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition data is calculated using an ingredient database and should be considered an estimate.)
Steaming corn on the cob is i of the easiest and nearly delicious ways to cook fresh corn. Information technology but requires ii ingredients: corn and h2o. The steaming procedure is very quick and the method actually brings out the all-time taste and texture of fresh, in-flavour corn.
You will need a steamer basket and pot to employ the standard steaming method. If you don't have a steamer basket, don't sweat it. Alternative methods are listed using your microwave, skillet, or oven.
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"Post-obit the directions, the corn was perfectly cooked and delicious. The whole process was very easy—just allow about six to eight minutes to bring the steaming water to a eddy. I cooked the corn for four minutes and information technology was sweetness and all the same crisp." —Diana Rattray
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3 ears fresh corn
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Water
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Gather the ingredients.
The Spruce / Julia Estrada -
Husk the corn and remove the silk. Trim off whatever discolored kernels or whatever that have been damaged by insects. Depending on the size of your steamer handbasket, y'all may need to cut the ears of corn in half so they are short plenty to fit.
The Spruce / Julia Estrada -
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 information technology off.
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Encompass the pot and bring the water to a boil over high rut.
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When the water begins to boil, identify the corn into the steamer handbasket inside the pot using a pair of tongs.
The Spruce / Julia Estrada -
Comprehend the pot and let the corn steam for 4 minutes or until it turns deep yellowish and crisp. If you prefer softer corn, steam for 7 minutes. For the softest corn, steam for 10 to 15 minutes. The longer y'all steam the corn, the more attention you must pay to the water level. Don't let information technology autumn lower than 1 inch or it may run dry and scorch your pot.
The Bandbox / Julia Estrada -
Turn off the burner and carefully remove the corn from the pot with tongs. Serve as is or with butter, table salt, and pepper.
The Spruce / Julia Estrada
Tips
- Cull immature, freshly picked corn and savor its sweetness and tenderness.
- Avoid salting the water or the corn earlier y'all cook it. Table salt will toughen the corn. Save the common salt and butter for seasoning the corn after it has been steamed.
- The best steaming/cooking time for a cob of corn is 4 minutes. It produces cooked kernels that are nevertheless well-baked and sweet.
Recipe Variations
- Mexican Street Corn: Rub each ear of corn with ane tablespoon of butter. Sprinkle the ears with 1 teaspoon of chili powder, ii tablespoons of grated cotija cheese, ii tablespoons of chopped cilantro, and drizzle with about 2 tablespoons of lime juice.
- Basil-Parmesan Corn on the Cob: In a small-scale basin, combine 3 tablespoons of softened butter with 1 tablespoon of chopped fresh basil and 1 tablespoon of grated Parmesan cheese. Spread the butter mixture on the hot ears of corn.
- Cajun-Style Corn on the Cob: Sauté two tablespoons of minced onion and 1 clove of minced garlic in four tablespoons of vegetable oil or butter until the onion is transparent. Add 1 ane/two tablespoons of Cajun seasonings to the mixture. Brush over the hot steamed ears of corn.
How to Store and Freeze Steamed Corn
- Steamed corn volition keep in the fridge, covered or well wrapped in aluminum foil, for 3 or 4 days. You tin can either keep it on the cob, or remove information technology. Leftover corn is dandy in salads, tacos, and quesadillas.
- To freeze cooked corn on the cob, permit it cool and then wrap information technology tightly in plastic wrap or foil. Identify the wrapped corn in an airtight container or sealed freezer bag. Freeze corn on the cob for up to 10 months.
Can I Steam Corn on the Cob Without a Steamer Basket?
If you don't have a steamer basket, try these methods.
- Skillet: Rut 1 to two inches of water in a skillet to humid. Add the shucked corn cobs to the water. Return information technology to a boil, lower the heat, and cover the skillet with a lid. Steam for 4 minutes or until it is vivid yellow. If you take a large skillet, you may be able to steam three or four ears at a time.
- Oven: Rut your oven to 400 F. Shuck the corn and cut it in half if needed. Place it in a bowl or casserole dish with 1/ii inch of water. Cover the dish with aluminum foil and bake it for 30 minutes. With the right size dish, you can steam multiple ears of corn at the same time.
- Microwave: You lot can steam corn on the cob in the microwave in two ways. The easiest is to place the cob in the microwave without husking information technology or trimming it. Microwave on high for 4 minutes and remove the corn using tongs or an oven mitt. Trim the lesser of the ear (not the summit where the silk attaches). Shake out the cooked cob past grasping the top end; this should release the corn and retain the silk. The drawback is that you can only melt one cob at a time this way.
- To microwave more than 1 cob at a time, shuck it, cutting it in half, and place it in a bowl or dish with a couple of tablespoons of water. Cover with plastic wrap and microwave on high for 4 to 6 minutes until brilliant yellow. Increase the fourth dimension if needed.
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Source: https://www.thespruceeats.com/steamed-corn-on-the-cob-2138219
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