Steamed Corn


It might seem silly to give you a recipe for steaming corn, but I figure most people boil it — so this is a new way of looking at a summer favorite. Try it — it’s great when you don’t want to heat up the house with a big pot of boiling water. Try it as part of this All-Local Dinner Party Menu.


Steamed Corn

Steamed Corn


  • 8 ears corn
  • Water
  • Salt
  • Butter


  1. Fill a stock pot with about 1 inch of water and place a steamer basket over it.?(If you don’t have a steamer basket, don’t worry, you can do this without one.) Stand the corn ears vertically on end on the steamer or directly in the water. Cover the pot. Bring the water to a boil. Let steam for about 5 minutes, until corn turns a bright yellow (or white). Serve with butter and salt.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

1 Comment

  1. I find that corn is a veg that can be microwaved with no loss of flavor or texture. Wrap ’em in wax paper, 2 minutes, (more for multiple ears) and that’s it. Tastes great, can’t tell the difference from boiling or steaming!

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