Steaming corn for gentle, bright results
Steaming is a gentle method that preserves sweetness and gives tender kernels without waterlogged texture. It’s especially useful for delicate preparations or when you want consistent results.
How to steam:
- Add 1–2 inches of water to a pot with a steamer basket and bring to a boil.
- Place husked ears in the basket, cover, and steam 5–7 minutes for fresh corn (slightly longer for older ears).
- Remove and serve immediately.
Advantages:
- Maintains bright flavor and texture.
- Uses less water than boiling, reducing nutrient loss.
- Quick and hands-off.
Seasoning and serving:
- Classic: butter, salt, and pepper.
- Bright: squeeze of lime and chopped cilantro.
- Rich: brush with garlic-herb or chili butter.
Tips:
- Don’t over-steam; check at 4 minutes if ears are small or very fresh.
- Use residual steam to reheat cooked corn without drying it out.
- For convenience, steam multiple ears by stacking in the basket.
Avoid covering with heavy foil or leaving in the basket after heat is off for too long, which can overcook kernels through carryover heat.