Steaming ears of corn with the husk still on achieves plump, juicy kernels with maximum sweetness and a tender bite with the starches perfectly gelatinized. It's a noticeable difference between boiled corn and steamed corn. Then you toss that corn into some corn butter, and you're eating possibly the best corn on the cob with its buttery richness. Optionally season with salt & pepper.
Servings: 3
Ingredients
- 2-3 Ears of Corn - with husk
- To Taste Salt & Pepper
Corn Butter
- 1/4 C Butter
- 1/2 tsp Butter Popcorn Seasoning - or more to taste
Instructions
- Steamed Corn: Place 2-3 inches of water into a steamer and heat over max heat. Meanwhile, chop the brown silk off and some of the stem if it's too long. Leave the husk on. When at full steam, place into the steamer and time for 8 to 15 minutes. About 8 minutes for crispier corn and 15 minutes for softer.
- Corn Butter: While the corn is steaming. Place into a steel bowl the corn butter ingredients.
- Corn Coblets: Remove the corn with tongs and let them rest for a minute or so. Chop off both ends of the corn and chop the corn in half. Remove the husk and silk and place it into the bowl of corn butter. Repeat for the remaining corn.
- Serving: Swirl the bowl to coat the corn and melt the butter and remove with tongs to serve. Optionally sprinkle on salt and pepper; any remaining corn butter can be drizzled over the corn.