Friday, July 31, 2009

Milk-Steamed Corn on the Cob p. 289

My normal method of cooking fresh corn on the cob (is there un-fresh corn on the cob?) is to boil it. We’ve begun experimenting with corn wrapped in foil on the grill this summer, but we’ve never tried steamed. The idea of steaming the corn with milk sounded good.

As part of our Angel Food box we got milk in the container… you know the kind that doesn’t need to be refrigerated. I can’t remember what its called because I threw the carton away and Bryan took out the trash. Since that is a stabilized milk, so it can stay on the shelf for longer, I decided to try steaming with that.

But since we have never steamed corn before, its hard to give a comparison. Mark Bittman suggests using this method with “less-than-ideal” corn, which is probably a good suggestion. I started off having less-than-ideal corn, but that turned into rotting, mildewed corn, which then found its way to the trash can. Disappointed I couldn’t make the corn, I went to our local produce store to purchase some fresher corn on the cob to make this recipe. I picked the white corn, its my favorite and tends to be sweeter. But I can see the corn that is mixed yellow and white being good using this recipe. I’ll let you know.


  1. This is one instance where I'm going to disagree with Bittman about how to cook something. I think my way of making corn tastes just as good, but is also easier.
    Boil a pot of water. Add a bit of milk (not much, a 1/4 cup or so. Just eyeball it), and a few grinds of black pepper. Turn off the heat, add the corn, cover, and walk away and do other stuff (finish preparing the meal, set the table, whatever). When you're ready to eat, somewhere between 10 and 45 minutes later, just take out the ears. They stay wonderfully hot this way, and very juicy and sweet. We do it this way for entertaining, too - just bring the whole pot of water/corn to the serving table and put a pair of tongs hanging over the side. Even the very last person taking second helpings gets a hot piece of corn - not something that can happen when you're steaming it!

  2. I steamed vegetables a lot. I found that steamed veggies are sweeter than boiled ones because the juices stay in the veg. instead of going to the water. But I don't see how the milk gets on the corn. When you boil the milk, only the water in the milk evaporates. I would brush the corn with milk and steam with water.Paul.