Summer Vegetable Side Dishes: Steamed Corn On The Cob (+15 More Great Recipes To Make!)
Tasty summer vegetable side dishes are usually light, easy-to-make recipes featuring produce that is fresh and in season. Choose your favorite summer veggies, picked when ripe, and prepare these sides to complement your BBQ main dishes! Grab some fresh corn, summer squash, eggplant, beans, or artichokes to get started!
Servings: 4 servings
Calories: 51kcal
Prep 3 minutes
Cooking 12 minutes
Total Time 15 minutes
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Ingredients
- 4 ears corn (shucked)
- water (enough to cover 1-inches in your pot)
- 2 tablespoon butter
- each, salt & pepper (to taste)
(Note: 2x or 3x only changes the ingredient list)
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Instructions
- Shuck your 4 ears corn and set them aside. The ears of corn can be cut in half if desired, or left whole. *Cutting the corn in halves works best for setting them on end while steaming.
- Add enough water to a large pot to cover the bottom with about 1 inch (2.5 cm) of water. Place a steamer basket or a large plate that fits within the pot (heat-safe dish) over the water.
- Place the corn into your pot, whole or halved. Whole corn can be laid flat or stood upright (depending on how much corn you have and your pot), but I like to stand halved corn on the cob upright.
- Cover the pot, then bring the water to a boil over medium-high heat. As it starts to boil, reduce the heat to keep the water at a low boil and cook for 12-15 minutes without removing the cover.
- Remove the corn from your pot with tongs. Transfer to a plate and cover with aluminum foil to serve later or serve immediately.
- Serve with 2 tablespoon butter then season with each, salt & pepper (or your favorite seasonings) to taste.
Notes
- Keep an eye on your water level so that it doesn't a) boil over and b) dry out.
- If you choose to steam frozen corn, you'll need to add about 3-5 minutes to the cooking time.
- Once your corn is fully cooked, you can allow it to rest for a few minutes so that it's easier to handle.
- Aside from the classic butter, salt, and pepper, you could add other flavors or seasonings like chili powder, lime, herbs, cheese, or a tasty spice rub!
- To store: Allow your corn to completely cool, then wrap each ear with aluminum foil. Transfer your leftovers to an airtight container or resealable plastic bag and enjoy within 3-5 days.
- To freeze: Let your corn cool down all the way, then wrap each corn on the cob with plastic cling wrap. Store your corn in an airtight freezer container or in a heavy-duty resealable bag. If using a plastic bag, press out any excess air out then write the date on the bag. Freeze for up to 6 months.
- To reheat: Reheat your leftover corn in a microwave covered with a dampened paper towel for 1-2 minutes. Alternatively, you can reheat it in a steamer basket over simmering water until it is tender and warm to your liking.
Nutrition
Calories: 51kcal (3%) | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg (5%) | Sodium: 1789mg (78%) | Potassium: 4mg | Fiber: 0.03g | Sugar: 0.05g | Vitamin A: 178IU (4%) | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.02mg
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