How to Steam Chewy Sweet Corn
Should You Boil or Steam Corn? The Secret to Perfectly Steamed Chewy Sweet Corn!
Harvested fresh from my garden this year, these sweet and chewy Korean sweet corn are a delight! The farmer who sold me the seedlings mentioned that steaming is the best way to enjoy them, so I followed his advice. Freshly steamed corn is incredibly delicious when it’s still warm, with a wonderfully chewy texture. Don’t worry if you have leftovers! Once cooled, you can freeze them and reheat them in the microwave for 1-2 minutes to enjoy that just-steamed chewiness again. Even better, you can easily remove the kernels and freeze them to use in stir-fries or other dishes later.
Ingredients- Fresh chewy sweet corn
- Water
- Coarse salt (or sea salt)
Cooking Instructions
Step 1
Start by trimming the silken threads from your freshly harvested chewy sweet corn. Peel away the outer husks, leaving just one layer of the inner husk intact. This helps to keep the corn tender and prevents it from becoming too soft during steaming.
Step 2
Fill a steamer pot with water, ensuring the water level doesn’t touch the steamer basket. Add 2 tablespoons of coarse salt to the water and stir until dissolved. The salt enhances the corn’s natural sweetness and adds a savory depth. Arrange the prepared corn cobs in a single layer on the steamer basket. Make sure not to overfill, so the lid can close properly.
Step 3
Cover the pot tightly and steam over high heat for 20 minutes. After 20 minutes, turn off the heat and let the corn steam in the residual heat for another 10 minutes. This steaming and resting process ensures the corn is cooked through and incredibly moist.
Step 4
The best way to enjoy this steamed corn is when it’s warm but not scalding hot. At this temperature, the chewy texture is at its peak. Savor the natural sweetness and delightful chewiness of the corn!
