Steamed Corn on the Cob
- fresh ears of corn
- salt and pepper
- Depending on quantity of corn, use a 6-quart or 8-quart stock pot. Fill with water and bring to a boil.
- Shuck corn, remove silk, and break off remaining stalk. Place in boiling water, cook partially covered for 7 minutes. Use tongs to remove to serving platter. Serve immediately.
Farm fresh corn is the best option, preferably picked the same day.