Fresh and delicious, Steamed Corn on the Cob in your Dutch oven is a simple recipe using simple ingredients. There's fewer things more delicious than seasonally fresh husked ears of corn.
Why stop with just this cooked corn recipe? Try our Southern Style Creamed Corn and Roasted Poblano Corn Chowder.
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Why steam corn on the cob?
There are many, many ways to make fresh corn on the cob. Roast. Grill. Sauté. And perhaps the most common method is in a large pot boiling water.
By steaming corn on the cob, you retain not only the natural sweetness of the corn, but so many of its nutritious vitamins and minerals. The results of cooking corn this way is flavorful, juicy corn on the cob every time. It's our preferred method as it makes the best corn every time.
Choose corn that have bright green husks that look like they have some moisture in them. Dried out, or sallow looking husks won't yield as flavorful results. Cut out any discolored kernels with a paring knife.
While we didn't officially include it here, adding a pinch of sugar to the water often produces corn kernels that are bright yellow and deliciously plumb. Some even say it will bring out the natural sweet taste of the corn.
Recipe ingredients:
- Corn — This recipe uses fresh corn on the cob that has been shucked and silks removed.
- Water — No more than a cup or about an inch or so of water is need.
- Seasoning — Simple table salt and ground pepper are all we used.
How to steam corn on the cob
Step 1 — Preheat oven to 350°F. Place a trivet or steamer basket into a dutch oven.
Step 2 — Remove the silk and husks from corn.
Step 3 — Season each cob with some salt and pepper and place in the Dutch oven.
Step 4 — Add the water, place the lid, and steam in the oven for 45-60 minutes. Optionally add more butter, and sprinkle salt and pepper on the ears of corn.
The cooking time will depend on how large and thick the cob and kernels are. Serve with optional toppings like butter, chopped parsley, along with more salt and pepper.
Pro Tip:
If not serving immediately, remove corn from the Dutch oven and plunge into an ice bath to prevent further cooking. This step is not necessary if it is going straight from the oven to the plate.
What to serve with steamed corn on the cob
Toppings — Salt, pepper, and butter are the classic toppings. But the possibilities are endless. Fresh grated Parmesan cheese and red pepper flakes. A splash of lemon juice for tang or lemon pepper seasoning. Mayo, chili powder, queso fresco, and cilantro.
Entrees — Fresh corn on the cob is a wonderful side dish to so many dishes like steak, pulled pork, BBQ chicken, pork ribs, and so many more.
Occasions — Weeknight dinners, potluck and cookouts, family weekend dinners, and pretty much any other time.
Recipe FAQs
Yes. Swap fresh for frozen and continue the recipe.
You can wrap the corn ears up in plastic wrap, aluminum foil or in an airtight container and place it in the fridge for up to 4 days.
For the quickest method, wrap each cob in a damp paper towel and heat in microwave in 30 second increments until the desired heat is reached. Additionally it could be dropped in a big pot of boiling water for a couple of minutes.
Our favorite tools to make Steamed Corn on the Cob
Lodge Blacklock 5.5 quart Cast Iron Dutch Oven
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BuzzyWaxx Original Blend - Cast Iron and Carbon Steel Seasoning
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If you tried this Steamed Corn on the Cob or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Get the Recipe
Steamed Corn on the Cob
Equipment
- 5 quart Dutch Oven
- Steamer basket or Trivet
Ingredients
- 8 ears corn on the cob husks and silks removed.
- ½ teaspoon salt +/- to taste
- ½ teaspoon black pepper +/- to taste
- 1 cups water
Instructions
- Preheat oven to 350°F. Place a trivet or steamer basket into a Dutch oven.
- Remove husks and silks from corn.
- Season each cob with some salt and pepper and place in the Dutch oven.
- Add the water, place the lid, and steam in the oven for 45-60 minutes.
Notes
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Katherine
The corn turned out perfectly! So juicy.
Paula
This steamed corn turned out perfectly! It's the ultimate side!
Adri
This is now my go-to method for cooking corn. I have the page bookmarked whenever I'm in the mood for the sweet, perfectly plump corn kernels!
Kelley
This is the perfect guide for amazing corn on the cob always! Fool proof method!
Jason Otis
You know, I was a little skeptical as I've never done corn this way. It turned out perfect though! Thanks!
nancy
wow love corn! This method to cook it perfectly was right on the money! thanks!
Chenee
Such a tasty way to eat corn! It's my new favorite way to prepare it.
Ashley
This came out perfect and tasted great!
Ashley
This came out great! Perfectly cooked and easy to make.
Mahy
This recipe is so timely! I've got plenty of corn to play with, and this recipe is just what I need. Thanks!
seema
This was the best tips and tricks I have ever had. The camp had the best corn thanks to you.
Sara Welch
This was such a quick and easy side dish that does not disappoint! Quick, easy and delicious; the best way to enjoy corn, indeed!
Gianne
My family loved this! Steaming corn on the cob is a total breeze! This simple method brings out the corn's natural sweetness perfectly. It's a quick and delicious side dish that everyone will love.
Irena
I have never done corn in the oven this way but I was curious and gave it a go. I used my heavy oven pan (not quite Dutch but similar), which worked well. Thanks for a new method to cook corn 🙂