Steamed Corn On The Cob

Grilled corn on the cob is a forever favorite side dish of ours during the summer, but when we just don’t feel like getting out the grill, steamed corn comes to the rescue. With only a large pot and water (no steamer needed), sweet and juicy corn can be yours in under 10 minutes (and slathered with a spicy-sweet compound butter in 15!).  Keep this speedy summer side in your back pocket for all your summer BBQs and dinners, and swap out the toppings as desired. 

The best corn on the cob.
When buying corn, look out for ears with tight, bright green husks that are firm to the touch. The tassels (AKA corn silk) can also be an indication of freshness: look for light brown or gold tassels that smell sweet, and avoid dark brown or black tassels that are wet or smell of decay.

How to steam corn on the cob:
Before steaming, remove all husks and silk from ears and compost or discard. Cut off any discolored kernels from the ends of the corn and halve if desired. (If your steamer is too small for whole ears of corn, halving will be necessary!) Wondering how long to steam your corn? Depending on how fresh your corn is, cook times will vary from about 4 to 7 minutes. Really fresh corn won’t need more than 4 minutes.

Serving ideas.
This steamed corn is completely delicious with just a bit of salt, pepper, and honey, but we don’t stop there. We’ve included the recipe for an easy jalapeño-honey butter to turn this simple side into a spicy-sweet creation, but you can go crazy with any of our corn on the cob toppings: honey-lime butter, cowboy butter, or pesto and Parmesan to name just a few.

Storage.
If you have any leftovers, steamed corn on the cob can be kept in the refrigerator, tightly wrapped or in an airtight container, for 3-4 days. 

Made this? Let us know how it went in the comments below!