I remember trying to find the perfect method to cook corn as a new bride during the summer of 1993. (I’m from the Midwest, so corn is a big deal.) I tried boiling it plain and wasn’t satisfied. Then I tried boiling it and adding sugar to the water, but didn’t like that at all. Then I tried the method I’ve been using ever since.
Steam, baby. It makes the best corn on the cob and retains all of the nutrients.All you need are two inches of water in a pot, a steam basket and a lid. In about 25 minutes, you will have perfectly sweet, crisp-tender, juicy corn every time. (If you don’t have a steam basket, you can use a colander that fits into your pot and cover it.)
Just let the water come to a boil and set your cleaned ears of corn in the steam basket. Cover and cook for ten minutes, then turn off the heat and let the corn sit, covered, for 10-15 minutes more. Serve with butter, salt, pepper — and maybe some floss.
Corn on the cob has to be one of the messiest things to eat. It reminds me of comedian Steven Wright’s joke about the guy who had a crush on his dental assistant, so he ate an entire package of Oreos before his cleaning appointment. He could have saved himself some calories and just eaten an ear of corn.
(Recipe Source: Cooking With Mamma C)