Ingredients:

  • 4 ears fresh corn, in husks
  • Water, enough to fill the pot to just below the steamer basket
  • Unsalted Butter, softened (optional)
  • Salt, to taste (optional)
  • Freshly Ground Black Pepper, to taste (optional)

Instructions:

  1. Husk the corn, removing all the silk. If desired, leave the inner layer of husk on to help retain moisture and flavor.
  2. Pour water into the pot, making sure the water level is just below the steamer basket.
  3. Arrange the corn in the steamer basket in a single layer (or as close as possible).
  4. Place the steamer basket inside the pot. Cover tightly with the lid. Bring the water to a boil over high heat, then reduce heat to medium and steam for 8-12 minutes, depending on the size and freshness of the corn. Kernels should be plump and easily pierced with a fork.
  5. Carefully remove one ear of corn (using tongs!). Test a kernel for tenderness and doneness. If the corn is not tender enough, steam for another 1-2 minutes and check again.
  6. Remove the corn from the steamer basket using tongs and serve immediately with butter, salt, and pepper (if desired).