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Shirley's Perfect Steamed Corn on the Cob Every Time!

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“Are you tired of soggy corn that soaks up all your butter and tastes waterlogged? Well, there is a reason for that :) Here is the way my mom always cooked her corn on the cob, and her corn always tasted fresh and delicious every time... Yours will too! Using a large pan, place a large plate or vegetable steamer in the bottom of your pan after you add the water. Stack the corn vertically with the stems down on the plate/steamer. You should be able to put about 12 ears in to steam doing it this way, if your pan is big enough.”

Ingredients Nutrition

  • 12 ears corn, husked
  • water, 2-inch in your pot
  • 2 tablespoons salt


  1. Husk corn. Set aside.
  2. Put 2" of water in the bottom of a lg. pot big enough to hold all your corn. Add salt to water.
  3. Place large plate or steamer in bottom of pan.
  4. Put corn into the pan, whole or cut in half, and stack vertically (up and down) with the stems at the bottom.
  5. Put the cover on, and bring water to a boil.
  6. Once water comes to a boil, steam the corn for 15 minutes, keeping cover on.
  7. Keep an eye on the water, and if it starts to boil out, add more to keep at around 2" so water doesn't evaporate.
  8. Remove corn from pot with tongs, and put on a serving plate.
  9. Cover with aluminum foil, until ready to eat.
  10. Serve with lots of butter and sprinkle with salt, to taste.

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