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.
Other Related Side Dishes
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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.
Angela says
We made this corn today and it was so easy. Love that I could prep it, pop it in the oven and leave it to do its thing. The taste was great and the corn was perfectly steamed. Thanks for sharing.
Lauren says
This was such a great way to make corn on the cob when our grill is already full of other things. They corn came out perfectly crisp-tender - thanks!
Em says
This was so tasty served with butter, fresh parsley, and of course salt and pepper! This brings me back to when we enjoyed fresh corn from the garden as children. So simple and delicious!
Anjali says
Omg I couldn't believe how easy it was to make steamed corn on the cob and I think I might have even liked this better than grilling it! The corn was super sweet, perfectly cooked, so delicious!
kushi says
This corn on the cob looks fantastic. Thanks for sharing.
Liz says
This was such a great way to make corn on the cob! Easy to do and turned out great. Thanks!
dina and bruce says
Steamed corn is where it is at! This was perfect!
dana says
Best way to prepare corn on the cob! It turns out so crisp every time! Never going back to boiling.
Ben says
I grew up in the south where corn on the cob is a side at almost every meal. This is some of the best I've ever made.
Traci says
This worked exactly as written and you can't beat a classic method of steamed corn on the cob!
Paula says
Loving this summery corn on the cob. Absolutely delish!
Lubna says
My favorite. Can't stop relishing these. So tasty!
DK says
This is the second time I made this corn on the cob recipe and it was fabulous! So sweet, tender and so satisfying to bite into!
Heather says
This Steamed Corn on the Cob recipe is fantastic! The corn turns out perfectly tender and sweet. Simple to make and a great addition to any meal. Thanks for sharing this wonderful recipe!
Emily says
This turned out so delicious! This is my preferred method over boiling since not much water is needed!