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Steamed Corn on the Cob

Fresh corn on the cob steamed to perfection.

Steamed in the husk

Our Sumsion Family Reunion was the birth of my fresh corn on the cob love affair. Grandpa and Grandma’s deep backyard was one-third blanket of blue green grass and two-thirds thriving vegetable garden. The long rows contained tomato plants, squash mounds, bean bushes, carrot tops and corn stalks. The reunion buffet was laden with fresh cooked garden wares, not the least of which was last-picked corn on the cob. Picked last just before dinner to maximize the sweetness of corn severed from the stalks minutes before it is husked and submerged in large pots of boiling water waiting and ready for the corn.

Fresh-Corn-on-the-Cob-with-silkWhen the corn is plucked from the pots and piled high on platters, the extended family gathered around long tables set on the back lawn for prayer on the family and food. Then the dinner began. Corn was a high priority pick for my plate. I dressed it with a pat of butter gliding along the horizontal rows of kernels slowly turning the cob to reach every one, then a dash

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of salt and pepper.

Nowadays I don’t shuck and boil corn anymore. I simply place it into the microwave and cook for a mere few minutes in its husk jacket. This method steams in the fresh picked flavor and needs nothing but the pure unadulterated corn, no butter, no salt. Enjoy a cob!

2011 AniversaRecipe – White Pizza with Arugula and Lemon Melt-Aways

Recipe: Steamed Corn on the Cob

Prep Time: 0 Minutes | Cook Time: 5 Minutes | Yield: 2 Servings | Level: Easy


  • 2 ears of corn, unhusked

1 Place 2 ears of corn in the microwave. Cook for 4-6 minutes depending on size.

2 Let rest for 3-5 minutes or just until it’s cooled enough to handle. Pull away the husk. Serve.

Two cobs of corn can be microwaved at a time. If left in the husks they will stay hot while a second batch is cooked. If a large amount of corn on the

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cob is required, lay 10-12 unhusked cobs of corn on a baking sheet and roast in the oven for 25-30 minutes at 375 degrees. Cool just enough to husk the corn and serve, no butter or salt needed.

When using fresh corn on the cob in a recipe such as a salad, chili, salsa, relish, casserole or sauce, cook in the microwave, husk and cut off the cob.

Dish Designer

  • Cut or break cobs in half for smaller servings.

Corn-on-the-Cob-in-huskInspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: July 28, 2012

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5 Responses to Steamed Corn on the Cob

  1. Lindsay August 19, 2012 at 9:53 pm #

    Neal always feels overwhelmed by getting out the big pot and boiling water for corn. This will make it sound much more manageable, I think!

    • helenhorton August 19, 2012 at 10:19 pm #

      It tastes so much better too! Double bonus.

  2. Rachel September 5, 2012 at 6:22 pm #

    We did this tonight and is was delicious and so so easy!

    • helenhorton September 7, 2012 at 12:02 am #


  3. Sharon Larson September 13, 2012 at 1:58 am #

    I am definitely going to buy some corn and try this method… My kitchen will be much cooler without a big pot of steamy boiling water!!!!

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