Servings 1-2 ears per person.
Corn may be served as whole or half cobs
Corn on the cob, shucked, all silk removed, and washed
Butter or olive oil
Seasoning possibilities: salt, pepper, pepper flakes, chili powder, parsley, paprika, onion powder, garlic powder, cilantro, lime juice, lime zest, and grated Parmesan, Romano, and Queso Fresco cheeses
Place corn in bowl. Add whole milk to cover and chill for 4 hours. Drain milk and reserve for corn chowder, corn bread, etc.
Place steamer in bottom of an appropriate saucepan or stock pot. Fill with water to bottom of steamer.
Bring water to a boil. Add corn. Do not cook more than 6 whole ears at a time. Cover. Steam 3-4 minutes for al dente or 5-8 minutes for soft texture.
Melt butter or gently heat oil in a frying pan.
Remove corn from steamer.
Place on platter.
Place butter or olive oil in a bowl and allow guests to brush it onto their serving. Guests may also then season their corn to taste.
Cook’s Note: Cut corn from any leftover cobs immediately after dinner. Corn left on the cob develops a ”cobby” flavor. Possible uses include making corn chowder,, adding it to cornbread, or creating a corn-based side dish.