Steam corn cob how long

Bring the water to a boil and steam the corn about 7—10 minutes, depending on the tenderness of corn. Check water periodically and add more if necessary. When tender, remove with tongs and cover with foil until served. Serve with butter and salt, olive oil and garlic, or plain on its own! Want farm-fresh fruit? Please log in with your username or email to continue.

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Prepare the corn. Pull the husks off of the corn as well as any threads or strings. Rinse the corn off in cool water, then cut off any bad spots. If you'd like, you can cut the cobs in half to make smaller portions. Choose a pot that is large enough to fit the corn, then fill the bottom with water. You will need 2 inches 5. You can cook quite a large amount of corn using this method, especially if you stand the corn upright. Place a steamer basket in the bottom of the pan.

The water should not touch the bottom of the steamer basket. If it does, pour some water out, but try to keep it as close to 2 inches 5. Keep in mind that you may have to refill the water as the corn steams. Add the corn and cover the pot with a lid.

If you are inserting the corn vertically, make sure that the stems are pointing downwards. If the corn is too big for the pot, cut the corn in half. Bring the water to a boil, then simmer it for 7 to 10 minutes. If you like your corn more crisp, check it after about 4 minutes.

The corn is ready when the kernels turn bright yellow. Keep an eye on the water; don't let it fall below 1 inch 2. You will be more likely to scorch your pot this way.

Use a pair of tongs to take the corn out of the pot, and transfer it to a serving plate. Be careful when taking the lid off the pot. Serve the corn. At this point, you can garnish the corn with some salt, pepper, and butter. Remove from the basket with tongs and wait to peel off the husks until safe to touch.

Avoid cooking corn for too long. Overcooking can also result in chewy and firm kernels. You can steam for minutes or less, or even use the microwave. If in the microwave, cook on high minutes.

Don't remove the husk before cooking corn on the cob. This is the case whether you're steaming, microwaving, or grilling your corn," she says. As I said above, my favorite way to top corn on the cob is simply with salt, olive oil, and a generous squeeze of lemon. You could also eat it the traditional way, rubbed in black pepper, butter, and salt. Corn on the cob is one of the best summer side dishes.

And the Mexican version would be especially good with tacos like these or these. Notify me of follow-up comments via e-mail. Super juicy and tender. Hello, this recipe is just perfect! I love corns and always wondered how should I cook them without cooking the same way.

Lately I have been loving to search for the simple recipes and easy to cook; and I think this dish is the best! I am definitely going to try this recipe.