Let the water come to a boil in a covered pot while you clean the corn.
Shuck the corn by pulling down the outer leaves. (Start at the top with the tassels.) Pull off all of the husk and break off any stem that is too long. Use a vegetable brush to brush off the corn silk strands under running water. (Don't put the husk or strands in your garbage disposal, or it will clog.) Pluck off any extra strands with your fingers.
Set the cleaned ears of corn in a steam basket that fits in the pot. When the water boils, place the steam basket into the pot (the water should not be touching the bottom of the basket.)
Cover and cook for ten minutes, then turn off the heat and let the corn sit, covered, for 10-15 minutes more, until the kernels are bright yellow, plump and tender. You can bite into an ear of corn to test it.
Serve with butter, salt and pepper to taste.
Notes
Nutrition facts are for plain corn on the cob.Equipment for Steaming on the Stove:You just need two inches of water in a pot with a steamer basket(affiliate link) and lid. Or, you have a Dutch oven, you can buy a steamer basket(affiliate link) that will fit atop it. If you don't have a steamer basket, you can use a colander of corn placed above the boiling water in a pot, making sure the water isn’t touching the drainer. Then cover the colander with a large lid or double layers of thick foil to prevent steam from escaping.Using a Microwave:Corn can turn out dry in the microwave if you’re not careful. Wrap shucked corn in a damp paper towel before microwaving it. This will create steam.In my microwave, it takes 2.5 minutes on high to cook an ear of corn. It'll be very hot, so let it cool off before eating it.