Ingredients
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12
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2
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-
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-
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-
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Directions
Shirley’s Perfect Steamed Corn on the Cob Every Time!,Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that 🙂 Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time… Yours will too! Using a large pan, place a large plate or vegetable steamer in the bottom of your pan after you add the water. Stack the corn vertically with the stems down on the plate/steamer. You should be able to put about 12 ears in to steam doing it this way, if your pan is big enough.,Way to long 15 Minutes. I tried this last night and was chewy and horrible. About 5 minutes is the key.,used a stick of butter and put it in a metal cup to melt the butter with the corn. Then I mixed some soy sauce and bathed them in the mix. Put it on the grill for a few minutes to add the grill marks.
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Steps
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1
Done
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Husk Corn. Set Aside. |
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2
Done
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Put 2" of Water in the Bottom of a Lg. Pot Big Enough to Hold All Your Corn. Add Salt to Water. |
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3
Done
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Place Large Plate or Steamer in Bottom of Pan. |
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4
Done
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Put Corn Into the Pan, Whole or Cut in Half, and Stack Vertically (up and Down) With the Stems at the Bottom. |
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5
Done
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Put the Cover on, and Bring Water to a Boil. |
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6
Done
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Once Water Comes to a Boil, Steam the Corn For 15 Minutes, Keeping Cover On. |
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7
Done
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Keep an Eye on the Water, and If It Starts to Boil Out, Add More to Keep at Around 2" So Water Doesn't Evaporate. |
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8
Done
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Remove Corn from Pot With Tongs, and Put on a Serving Plate. |
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9
Done
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Cover With Aluminum Foil, Until Ready to Eat. |
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10
Done
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Serve With Lots of Butter and Sprinkle With Salt, to Taste. |
