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Steamed Corn on the Cob

Steamed Corn on the Cob



Who doesn't love fresh corn on the cob? It's so much sweeter and crisper than the frozen or canned kind. Here's the how to steam an ear—why do they call it that anyway?

Servings: 4

Equipment: 12-inch non-stick pan with lid, stove, tongs

How long does it take?

15 minutes

What's in it?

4 ears of fresh corn
1 cup water
1 Tablespoon margarine (without hydrogenated fat)
Salt and pepper to taste

How to make it:

Step 1: Husk the corn.
Pull the green husk (covering) down from the top, revealing the white and yellow ear. Discard the husk. Remove the silky hairs from the corn and discard.

Step 2: Steam the corn.
Pour 1 cup of water in the bottom of the non-stick pan, place over a burner, and turn to high. When the water boils, carefully add the ears of corn, and cover. If all the ears do not fit, you may have to cook them 2 at a time. Cook for 8 to 10 minutes, checking every couple minutes to make sure there is still water in the pan. If the water cooks away, add another cup. Turn off the burner and carefully remove the corn with tongs.

Step 3: Serve the corn.
Place the corn on a plate, and top with margarine (or butter), and salt and pepper to taste.

Nutrition breakdown:

Calories: 95, Protein 3 g, Carbohydrate 16 g, Fat 4 g (saturated fat 1 g), Dietary Fiber 2 g, Vitamin A 252 IU (32% of the RDA), Vitamin C 6 mg (11% of the RDA), Thiamin 15% of the RDA

What's in it for you?

Although fresh corn is no vitamin bonanza, it does provide fiber and some B vitamins, which help you get energy out of your food.

Chef's tip:

How long corn needs to steam depends on how mature it is. The older corn is, the deeper in color it will be, and the larger the kernel. Young corn will steam in about 6 minutes, while more mature corn will take 10 minutes or longer. The only way to really tell if it is done is the taste test.

Leftover corn can be added to soups and chowders, salads and salsas, even muffins and pancakes. To get the corn off the cob, hold and ear with the wide end resting on a cutting board. Using a sharp knife and a sawing motion, slowly slice right down the ear. If you aren't comfortable using a knife, have an adult help you.

 
 
 
Last Modified Date: 10/13/2000