Steaming Corn: How To Know When It's Cooked Perfectly

Steaming corn is one of the easiest and most delicious ways to cook fresh corn. It only requires two ingredients: corn and water. The steaming process is very quick and brings out the best taste and texture of fresh, in-season corn. But how do you know when it's cooked?

Well, the cooking time depends on the method you use. Corn steamed in a basket can take between 7 to 15 minutes; steaming in a skillet takes about 5 minutes; steaming in the oven takes about half an hour; cooking in the microwave takes about 4-6 minutes.

In general, corn is ready when the kernels turn bright yellow and feel tender and plump. You can also bite into one to see if it's cooked enough for you. If the corn steam dries within seconds after removing it from the steaming medium, it is also ready.

Steaming corn in a steamer basket

Preparation

Choose a pot large enough to fit the corn upright. Add 2 inches of water to the pot. Place a steamer basket at the bottom of the pot, ensuring the water does not touch the basket. You may need to pour some water out if it is too high. Keep in mind that you may have to refill the water as the corn steams.

Cooking

• Bring the water to a boil over high heat.
• Once the water is boiling, carefully place the corn into the steamer basket using tongs. Cover the pot with a lid.
• Simmer for 7 to 10 minutes. If you prefer crisp corn, check after 4 minutes. The corn is ready when the kernels turn bright yellow.
• Keep an eye on the water level, ensuring it does not fall below 1 inch. This will help prevent scorching the pot.
• Use tongs to remove the corn from the pot and transfer it to a serving plate.

Serving

• Serve the corn as is, or with butter, salt, and pepper to taste.
• For a Mexican Street Corn twist, rub each ear of corn with 1 tablespoon of butter. Sprinkle with 1 teaspoon of chili powder, 2 tablespoons of grated cotija cheese, and 2 tablespoons of chopped cilantro. Drizzle with about 2 tablespoons of lime juice.
• For a Basil-Parmesan flavour, combine 3 tablespoons of softened butter with 1 tablespoon of chopped fresh basil and 1 tablespoon of grated Parmesan cheese in a small bowl. Spread the mixture on the hot ears of corn.

Tips

• Avoid salting the water or corn before cooking, as this can make the corn tough.
• Choose young, freshly picked corn for the sweetest and tenderest results.
• For softer corn, steam for 7 minutes. For the softest corn, steam for 10 to 15 minutes.
• Depending on the size of your steamer basket, you may need to cut the ears of corn in half to fit.
• Always be careful when removing the lid from the pot, as the steam will be very hot.

Steaming corn without a steamer basket

Steaming corn is a quick and easy way to cook fresh corn, and it doesn't require a stove. You can steam corn without a steamer basket by using a skillet, oven, or microwave. Here are some detailed instructions for each method:

Skillet Method:

• Husk the corn and remove any silk or threads.
• Rinse the corn and cut away any damaged kernels. Cut the corn in half if you prefer smaller portions or if it's too big for your skillet.
• Fill the bottom of a large skillet with 1-2 inches of water. Do not add salt to the water, as it will make the corn tough.
• Bring the water to a boil.
• Add the corn to the skillet in a single layer. If needed, cut the corn to make it fit.
• Once the water returns to a boil, lower the heat, cover the skillet, and cook the corn for 3-4 minutes. Use tongs to turn the corn occasionally for even cooking. The corn is ready when the kernels turn bright yellow.
• Remove the corn from the skillet using tongs and serve with butter, salt, and pepper, if desired.

Oven Method:

• Preheat your oven to 400°F (205°C).
• Husk the corn and remove any silk or threads. Rinse the corn and cut off any damaged kernels. Cut the corn in half if needed.
• Place the corn in a 3-quart glass baking dish. Do not grease the dish.
• Fill the dish with 1/2 inch of water. Do not add salt to the water, as it will make the corn tough.
• Cover the dish with foil and bake for 30 minutes.
• While the corn is baking, prepare a butter mixture by melting 2 tablespoons of butter and mixing it with 2 tablespoons of chopped fresh parsley (optional) and 1/4 teaspoon of seasoned salt.
• After 30 minutes, remove the corn from the oven and drain the water.
• Pour the butter mixture over the corn, turning the cobs to coat them evenly, and serve.

Microwave Method:

• Husk the corn and remove any silk or threads. Rinse the corn and cut off any damaged kernels. Cut the corn in half if you want smaller portions or if it's too long for your dish.
• Place 2-3 ears of corn in a microwave-safe baking dish with 2 tablespoons of water. The dish should be large enough so that the corn lies flat against the bottom.
• Cover the dish with plastic wrap and poke a vent hole in the plastic using a fork.
• Microwave on high for 4-6 minutes, or until the kernels turn bright yellow. The cooking time may vary depending on the strength of your microwave.
• Remove the dish from the microwave using potholders and carefully take off the plastic wrap. Use tongs to serve the corn.

Steaming corn in the oven

Preparation

• Preheat your oven to 400°F (205°C).
• Husk the corn and remove any threads or strings.
• Rinse the corn and cut off any bad spots.
• Cut the corn in half.

Steaming

• Place the corn into a 3-quart (3 litres) glass baking dish.
• Fill the baking dish with ½ inch (1.27 cm) of water. Do not add salt to the water, as this will make the corn tough.
• Cover the dish with foil and bake for 30 minutes. The water will heat up and steam the corn.

Serving

• Mix 2 tablespoons of melted butter with 2 tablespoons of chopped fresh parsley (optional) and ¼ teaspoon of seasoned salt in a small bowl.
• Drain the water from the corn and pour the butter mixture over the corn, turning the cobs to coat them evenly.
• Serve immediately.

Tips

• You can keep steamed corn in the fridge, covered or wrapped in foil, for 3-4 days.
• To freeze cooked corn on the cob, wrap it tightly in plastic wrap or foil and place it in an airtight container or sealed freezer bag. It will keep for up to 10 months.
• To make the corn more flavourful, season it with olive oil, lemon, salt and pepper, or blend melted butter with basil, garlic, salt and pepper and pour over the corn.

Steaming corn in the microwave

Step 1: Prepare the Corn

Start by removing the husks and corn silk from the corn cobs. Rinse the corn and cut off any bad spots if needed. If you want smaller portions, cut the corn cobs in half.

Step 2: Prepare the Microwave

Place 2 tablespoons of water into a microwave-safe dish or plate. The dish should be big enough to fit your corn. This method is best for cooking 2-3 corn cobs at a time. For larger quantities, you may need to cook the corn in batches.

Step 3: Microwave the Corn

Place the corn cobs in the dish, ensuring they are firmly against the bottom. Cover the dish with plastic wrap or an inverted microwave-safe plate. Poke a vent hole in the plastic wrap using a fork to allow steam to escape. Microwave on high for 4-6 minutes, depending on how soft you like your corn. The corn is done when the kernels turn bright yellow and are tender but still crisp.

Step 4: Serve the Corn

Remove the plastic wrap or plate from the dish carefully as the steam will be very hot. Use tongs to serve the corn. You can serve the corn as it is or with butter, salt, and pepper to taste.

Tips:

• This method is best for cooking 2-3 corn cobs at a time. For larger quantities, you may need to cook the corn in batches.
• The exact cooking time will depend on the power of your microwave and the desired doneness of the corn.
• For softer corn, increase the cooking time by a minute or two.
• If you prefer, you can microwave the corn with the husks on. Simply let the corn cool for a few minutes after cooking, then cut off the ends and remove the husks and silk.

How to tell when corn is cooked

There are several ways to tell when corn is cooked, depending on your cooking method. Corn can be steamed in a steamer basket, in a skillet, in the oven, or in the microwave.

Steamer Basket

When steaming corn in a steamer basket, the corn is ready when the kernels turn bright yellow and feel tender and plump. This usually takes around 7 to 10 minutes, depending on how soft you like your corn.

Skillet

If you are steaming corn in a skillet, the corn will be ready in about 5 minutes. The kernels will turn bright yellow, and you can also check by biting into one of the kernels to see if it is cooked to your liking.

Oven

When steaming corn in the oven, it will usually take about 30 minutes for the corn to be ready. The corn is done when the kernels turn bright yellow and feel tender.

Microwave

Microwaving corn is a quick way to cook corn, and it usually takes about 4 to 6 minutes. The corn is ready when the kernels turn bright yellow. However, be careful when removing the plastic wrap from the dish, as the steam will be very hot.

In general, it is important not to overcook corn, as this can result in chewy and firm kernels. Additionally, avoid adding salt to the water when cooking corn, as this can make the corn tough.

Frequently asked questions