This easy steamed corn on the cob recipe doesn’t require a steamer basket or large appliance. All you need is a big pot and a few simple ingredients to make the best sweet corn ever!
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While I don’t like picking favorites, I have to admit that this steamed corn is my favorite way to cook corn on the cob. It’s practically fool proof, and gives you the best juicy kernels possible.
The best way to cook sweet corn
We eat a lot of corn up here in Wisconsin, so I’ve had plenty of time to experiment with different ways to cook it.
This recipe is a bit of a combination of steaming and boiling. I originally learned it from a friend, and although I was skeptical at first I quickly discovered that it really was the best way to cook corn on the cob!
Ingredients
- Corn on the cob
- Water
- Lemon juice
- Sugar
- Butter and salt for serving
How to make steamed corn on the cob
- Remove husks and silk from corn. Break or cut the corn in half.
- Place corn in a large pot or dutch oven and cover with cold water.
- Add lemon juice and sugar to the water and stir.
- Allow to rest for 30 minutes or up to 2 hours. If letting sit more than 30 minutes, add ice cubes to the water.
- Drain all but about an inch of the water from the pot. Stand the corn upright, placing them next to each other to keep them standing.
- Cover the pot and place on the stove over high heat. Bring the water to a boil, then reduce the heat and simmer for 4-7 minutes or until the corn is plump and has deepened in color.
- Remove from the pot and serve with lots of butter and salt.
Top tips and questions
How to choose corn on the cob
I always prefer buying corn on the cob during its peak season (June – August). You’ll also want to choose ears that are plump with bright green, tightly closed husks.
The top of the silk should be a light brown color and feel a little sticky, letting you know the corn is still fresh and juicy. Try to avoid corn with husks and silks that are browned, dry, or have a lot of little holes in them, indicating pests.
I always peel back the silk a little bit from the top to make sure the corn inside looks good. You’re looking for kernels that are set close together with a white or yellow color.
If it looks brown or like something has nibbled on it, choose a different ear. Some people will say never to peek, but I prefer to only buy the corn we’ll need rather than worrying about throwing an ear or two away that’s been half eaten by some sort of critter.
I would probably not peel back the silk to check when buying directly from a farmer and would instead buy a couple extra ears just to help support them.
How to shuck corn
Shucking corn is the process of removing the husks and silk. I’ve been doing it my whole life, and now enlist my kids to help, which is really just to say if an 8 year old can do it, so can you!
It can be time consuming to shuck corn, but I’m all about efficiency, so I’ve found a way to get it done quickly. All you need is some confidence and a couple strong hands.
My favorite way to shuck corn is to reach into the top and grab about one third of the silk, along with the husk on the outside of it. Hold the cob firmly in one hand, and rip the silk down to the end with the other.
Repeat this process two more times, or until the majority of the silk and husk is removed. Use your hands to pull away any remaining silk, or try a corn brush (affiliate link).
If you peel the husks and silk away a little at a time, it will take ages to shuck the corn, and be more difficult to remove the silk. By grabbing a lot of it at once, the whole ear can be shucked in under 30 seconds.
Do I need to cut corn in half to steam it?
You only need to cut your corn in half if you want smaller portions or the corn won’t stand up in your pot with the lid on.
How to cut corn on the cob in half
I actually find it easiest to just break the corn in half right after shucking it. To do this, hold on to both ends and bend the cob until it breaks.
Alternatively, you could place the corn on a cutting board and use a large chef’s knife to cut it in half and/or remove the ends.
Should I salt corn before cooking?
Never salt corn before cooking. It will make the corn tough. Always salt your corn after cooking for the best texture and flavor.
Why add lemon juice and sugar?
We’re making corn on the cob, not lemonade, so why add lemon juice and sugar to the water? The lemon juice brightens the taste of the corn, tenderizes it, and helps bring out the flavor while the sugar brings out the sweetness.
Allowing your corn to soak in this mixture for 30 minutes or so will give you the best results.
What is the difference between steaming and boiling corn?
Steaming corn involves boiling a small amount of water and cooking the corn in the steam that is created. When boiling corn, the corn will be submerged in boiling water.
I prefer steaming over boiling because it is easier to get perfectly cooked corn and it preserves more of the nutrients.
How to steam corn on the cob without a steamer basket
No steamer basket? No problem. We’re steaming the corn by standing it up in the pot. An inch or so of the corn will be submerged in the boiling water, but most of it will be steamed.
Can I make this steamed corn with a steamer basket?
If you prefer to use a steamer basket, you can make this the same way, simply transfer the corn to the basket after soaking in the water, lemon juice, and sugar.
How long does it take to steam corn on the cob?
Fresh corn won’t need to cook as long as corn that has been around longer. Once the water is boiling, you will only need to steam the corn for 4-7 minutes.
How to know when corn on the cob is done
The corn is done steaming when the it is hot, the kernels have turned a deeper yellow color, and the kernels are tender when pierced with a sharp knife.
How to store steamed corn on the cob
Cooked corn can be store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. You can also cut cooked corn off the cob and store it in the same way.
Tips for customizing
- Coat with mayonnaise, sprinkle with parmesan cheese and cayenne pepper, and finish with a squeeze of lime
- Top with feta and chili powder
- Season with oregano, thyme, and rosemary
- Top with sriracha or your other favorite hot sauce
- Add basil to butter before spreading on corn
Ways to use steamed corn on the cob
- Oven Roasted Corn and Black Bean Salsa
- Corn and Sweet Pepper Quesadillas
- Loaded Air Fryer Waffle Fries
- Southwest Salad
- Slow Cooker Quinoa Enchilada Casserole
- Rainbow Feta Flatbread
What to serve with corn on the cob
- Hummus Sandwich
- BBQ Tempeh
- BBQ Tofu
- Creamy Mushroom Tempeh
- Vegan Ham
- Thanksgiving Baked Tempeh
- Spinach Stuffed Portobello Mushrooms
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Steamed Corn on the Cob
Ingredients
- 4-8 ears of corn
- Water
- 1 tablespoon lemon juice
- 1 teaspoon granulated sugar
- Butter and salt, for serving
Instructions
- Remove husks and silk from corn.
- Break or cut the corn in half.
- Place corn in a large pot or dutch oven and cover with cold water.
- Add lemon juice and sugar to the water and stir.
- Allow to rest for 30 minutes or up to 2 hours. If letting sit more than 30 minutes, add ice cubes to the water.
- Drain all but about an inch of the water from the pot. Stand the corn upright, placing them next to each other to keep them standing upright.
- Cover the pot and place on the stove over high heat. Bring the water to a boil, then reduce the heat and simmer for 4-7 minutes or until the corn is plump and has deepened in color.
- Remove from the pot and serve with lots of butter and salt.
Notes
Tips for customizing
- Coat with mayonnaise, sprinkle with parmesan cheese and cayenne pepper, and finish with a squeeze of lime
- Top with feta and chili powder
- Season with oregano, thyme, and rosemary
- Top with sriracha or your other favorite hot sauce
- Add basil to butter before spreading on corn
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