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Fresh corn on the cob is in season from May to September, which makes it the perfect side dish for summer parties and holidays. Steaming the corn doesn't add any fat and it keeps the corn kernels tender. Use corn as soon as possible after you get it home from the store -- or after you pick it -- because it doesn't store well. With steaming, the corn doesn't get any burned patches like it might from grilling.
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Peel back all leaves of the husk, and gather them in one hand. Hold the corn cob firmly as you snap off the stalk. Dampen a paper towel, then run it over each cob to remove all the silk -- the thin white threads on the surface of the corn.
Fill the steamer or pot about halfway with cold tap water, place it over a high heat and wait for it to boil.
Place the clean corn into the steamer rack, then place the rack into the pot. If you don't have a steamer, put the cobs directly into the boiling water.
Cover the steamer and cook the corn for 15 minutes. If you are boiling the corn in a pot, cook the corn for about 7 minutes. Leave the cover on the pot or steamer for the entire cooking time.
Remove the cobs with tongs, and place them on dry towels or a cookie sheet to dry. Allow them to cool slightly before serving them.
Start boiling the water as you clean the corn so the water will be almost boiling by the time you're finished preparing the cobs.
Fill the steamer or pot only halfway with water.
Handle the corn cobs carefully when you remove them from the steamer or pot because they are extremely hot.