It’s not really summertime until there’s a plate of corn on the cob gracing your table. And if you’re looking for the fastest, easiest way to cook corn, time to get out the steamer! We break down how to steam corn in this ultra-simple guide for the best sweet corn ever.
Put your corn to good use in one of these tasty recipes.
Why You Should Steam Corn
We’ll be the first to admit that grilling and boiling corn (Here’s how!) are both tasty ways to serve up sweet corn. But steaming corn has some serious advantages, too. For starters, it’s absurdly easy and doesn’t require a stove. You can whip up a batch of steamed corn with a microwave. Secondly, steaming corn takes very little time. It’s the fastest way to cook and serve corn on the cob.
But the most important reason you should try steaming corn? Steaming preserves more nutrients compared to boiling or grilling, allowing you to reap all of corn’s nutritional benefits while still getting a fantastic flavor.
But first, learn how to pick the best corn at the market.
How to Steam Corn in the Microwave
Step 1: Prep & ‘Wave
Pull out a microwave safe dish. Place the corn (still in the husk) on your dish and pop it into the microwave. Zap for 3 to 4 minutes on high heat. If you like your corn a bit softer, add an extra minute of cook time.
Step 2: Let Them Rest
Naturally, the corn is going to be outrageously hot when you take it out of the microwave. Give the ears a few minutes to cool down before you remove the husks. Once husked, serve with butter and season with salt and pepper.
How to Steam Corn on the Stovetop
Step 1: Boil the Water
Place a vegetable steamer in a large pot. Add just enough water so that the base of the pot is filled, but the water isn’t touching the steamer. Cover and bring water to a boil.
Step 2: Husk Your Corn
While the water is boiling, husk the corn cobs and cut them in half (or thirds), if desired.
Step 3: Get Steaming
Once the water is boiling, pop the corn into the steamer. Replace the cover and let the cobs steam for about 4 to 6 minutes, depending on how soft you like your corn. Keep an eye on the water levels and top off as needed. Serve with your favorite flavored butter and a dash of freshly ground pepper.
And there you have it! Steamed corn is the perfect summer side for your favorite backyard dinners. If you need a little more inspiration, here are a few other fabulous ways to enjoy corn on the cob.
More Tasty Corn on the Cob Ideas
I like to peel the husks back and rub ears of sweet corn with delicious dill butter before putting them on the grill. The butter melts over the golden kernels as the corn steams inside the husk. —Jeannie Klugh, Lancaster, Pennsylvania
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I created a lime butter especially for grilled corn and love to add fresh cilantro from my garden. —Andrea Reynolds, Westlake, Ohio
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After one bite of this grilled corn on the cob, you'll never go back to your old way of preparing it. The incredible flavor of roasted corn combined with bacon and chili powder is sure to please your palate and bring rave reviews at your next backyard barbecue. —Lori Bramble, Omaha, Nebraska
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When our son was young, corn was the only vegetable he'd eat. My husband and I soon got bored with the simple salt and butter topping, so I stirred in some lemon juice and chives.—Sue Kirsch, Eden Pairie, Minnesota
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I'd never grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my summer menu. —Angela Leinenbach, Mechanicsville, Virginia
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My husband and I agreed that the original recipe for this corn needed a little jazzing up, so I added the thyme and cayenne pepper to suit our tastes. Now fresh summer corn makes a regular appearance on our grill. —Kathy VonKorff, North College Hill, Ohio
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This is the best grilled corn I have ever tasted! The butter, garlic and cheese perk up the flavor and make it hard to resist. A great side dish for your cookout! —Mitzi Sentiff, Annapolis, Maryland
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In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California
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For a July Fourth barbecue, I whipped up a butter and horseradish topping for grilled corn. People actually formed a line to get seconds. —Trish Loewen, Bakersfield, California
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A little tart and a touch sassy, this fun way to fix corn will be a hit. Just a few minutes of pan frying gives it a delightful golden color. —Faye Sloan, Las Vegas, Nevada
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Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
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I've loved corn served with this simple seasoning since I was a child. It makes corn on the cob extra special. —Anna Minegar, Zolfo Springs, Florida
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Steaming the basil under the husks adds lots of flavor to these fantastic ears. Lime makes their sweet taste pop even more. —Diane Eaton, Campbell, California
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Mexican food is my grandmother’s favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. —Ashley Crainshaw, Shawnee, Kansas
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Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas
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There's nothing that says summer quite like fresh sweet corn, and honey butter makes these ears even sweeter. —Nancy Kreiser, Lebanon, Pennsylvania
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It makes the flavor of the corn really pop!
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My dad, the family gardener, grew corn in abundance, so it graced our table A LOT. This is one of the ways my grandmother spiced it up on the grill. —Shirley Hodge, Bangor, Pennsylvania
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Corn on the cob is a comforting and cherished Midwest dish. It's amazing when grilled, and my recipe adds a few unexpected ingredients to make it taste even more like summertime. —Caitlin Dawson, Monroe, Ohio
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The wonderful spice mixture doesn't add heat, only great flavor. This just may be the best corn you've ever had! —Taste of Home Test Kitchen
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We love Mexican food and corn on the cob. So I combined them into something fresh and spicy. For Italian flair, I make this corn with basil and oregano butter and Parmesan cheese.—MacKenzie Severson, Germantown, Maryland
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We love corn and are always looking for new ways to enjoy it. This tastes great right off the grill but leftovers are delicious in salads and tacos. I like to let the corn cool, cut it off the cob, then top it with butter and fresh cracked pepper. —Rachel Smith, Vicksburg, Michigan
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Camille Berry
