Steaming corn on the cob in a dutch oven is a simple and delicious way to cook fresh corn to perfection.
This method locks in the natural sweetness of the corn and results in a perfectly cooked and juicy cob every time. The process is simple, all you need to do is fill the bottom of the dutch oven with about an inch of water and bring it to a boil. Then, place the corn on the cob in the oven, cover it with the lid, and let it steam for about 45-60 minutes, depending on the size of the cob.
The end result is perfectly cooked corn with a sweet, juicy flavor that pairs well with any meal. It’s also a great option for those who prefer not to grill or boil their corn. Plus, cooking it in a dutch oven means that you can cook multiple cobs at once, making it a great option for big family gatherings or dinner parties. Additionally, using a dutch oven to cook your corn on the cob is a great way to add some flavor to your corn without any added oils or seasonings. All in all, steaming corn on the cob in a dutch oven is a quick, simple, and delicious way to cook corn to perfection.
Steamed Corn on the Cob
- 5 quart Dutch Oven
- 6 corn on the cob ears husked
- 2 cups water
- 2 tbsp lemon juice
- ⅛ tsp kosher salt
- ⅛ tsp black pepper ground
- Add wire rack or seasoned meat trivet in the bottom of a 5 quart Dutch Oven.
- Add corn on the cob ears to Dutch Oven.
- Season with salt and pepper.
- Slowly add water and lemon juice so that it doesn’t over flow the wire rack or meat trivet.
- Cook at 350 degrees with the Dutch oven lid on for 1 hour.
- Serve with butter if desired.
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.