Skillet Steamed Corn on the Cob 3 Ways

Skillet Steamed Corn with 3 topping ideas / @loveandlemons

Growing up, I didn’t like most vegetables. Broccoli was at the top of my most hated list, but I LOVED fresh corn. My mom would cover the stoop on the back patio with ripped-open paper bags, and my sister and I would husk corn. I know what you might be thinking – it’s spring and it’s not exactly corn season. But today we’re partnering with Sunshine Sweet Corn, which is in season right now. (Hint: it’s the kind that’s fresh at your grocery store right now).

I used to cook corn in a huge pot on the stove (it took forever), but this skillet steamed method is quick and easy. I like to top my corn simply with olive oil and a squeeze of lemon, but keep reading for 2 more ways to jazz up your corn…

Skillet Steamed Corn with 3 topping ideas / @loveandlemons

Topping #2: basil butter! It’s tasty and easy, plus what’s better on hot steamed corn than melty butter? You can use real butter or vegan butter like I did.

Corn with Lemon Basil Butter / @loveandlemons

Topping #3: My favorite (although not-vegan) method – spicy Mexican style corn. Take the adobo sauce from a can of chipotles (or blend the chipotles in a small food processor), brush it on steamed corn and sprinkle crumbly cotija cheese on top.

Corn with Adobo & Cotija Cheese / @loveandlemons

And don’t forget – you could win a $500 grocery giveaway courtesy of Florida Sunshine Sweet Corn. (Click here to enter). Also, you could receive 10 additional entries if you upload a corn husking, corn recipe or spring photo when you enter!

Remember to snap photos of your family husking or eating corn this spring and post them to Instagram with the hashtag #huskyeah. Can’t wait to see all your photos!

4.9 from 7 reviews
Skillet Steamed Corn + 3 Topping Ideas
 
Author:
Ingredients
  • 3 ears fresh corn (or however many you want to make)
Simple Lemon Topping:
  • olive oil
  • lemon
  • salt & pepper
Basil Buttter:
  • 1 stick (1/2 cup) butter or vegan butter, at room temp
  • small handful of basil
  • ½ clove garlic
  • optional: pinch of red pepper flakes
  • salt and pepper
Adobo & Cotija Topping:
  • adobo sauce from 1 can of chipotles in adobo
  • crumbled cotija cheese
  • optional: chopped cilantro
Instructions
  1. Steam the corn: In a large skillet, bring 1 inch of water to a boil. Add husked corn in a single layer. When the water returns to a boil, reduce heat, cover and cook until hot, about 3 minutes; drain. (Corn can also be cooked on a steamer rack, over boiling water, about 3 minutes.
  2. (Topping 1) Top simply with olive oil, lemon salt and pepper.
  3. (Topping 2) Make the basil butter: Blend softened butter with basil, garlic, salt and pepper. Slather it on corn with a squeeze of lemon and a pinch of red pepper flakes. Store leftover butter in the fridge.
  4. (Topping 3) Make the adobo-cotija corn: Open a can of chipotles in adobo and scoop out the adobo sauce. Brush it on corn, top with cotija cheese and chopped cilantro if you like.

sweet corn

21 comments

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Rate this recipe (after making it):  

  1. I’m all about the basil butter! Oh that looks so delicious! I love how simple and easy this recipe is.

  2. Uneku from KAUNAKITCHEN.COM
    04.17.2015

    Corn and basil butter…tasteful combination. Beautiful photos

  3. Serena from Www.sparklestyleandiy.blogspot.com
    04.17.2015

    Looks delicious!! Can’t wait to try basil butter on my corn, plus looks like an easy way to cook corn without getting out the grill.

  4. I’m kind of a corn fanatic in the summer! I always make compound butter too but I do chili and lime and garlic and cilantro!

  5. Ryan from apolishedpalate.com
    04.17.2015

    Great photos! It looks delicious!

    Ryan | A Polished Palate

  6. John from johnjsullivans.com
    04.18.2015

    Simple cheesy and delicious. Now the thing is scoring really good corn. Basil butter does rock out some wild flavours yeah? Good recipe and good life to corn!

  7. This looks fantastic! I’ve been cooking a lot of corn lately, a bit nostalgic of childhood in the U.S., since not many people know such a thing as “Corn on the Cob” in Europe and these recipes will definitely freshen up my recent obsession for those who have to eat with me. Thanks!

    Alexandra
    http://www.turquoisette.com

    • Teresa Davis
      05.24.2015

      Going to try as well. My current Mexican style is a very thin layer of mayo, a sprinkling of paprika, and rolled lightly in grated Cotija. Yummmmmy.

  8. These are so gorgeous and couldn’t come at a better time- I’m kinda obsessed with corn at the moment. Thank you!

  9. Nina from homewithher.com
    04.18.2015

    I’m a fan of anything that involves cotija cheese so I can’t wait to try this. Thanks for the idea!

  10. I LOVE the basil butter one. Want to try that out. The “Indian” way of doing corn is adding combining equal parts paprika and salt, cut a lemon in half, take the lemon half and coat the fleshy side with the paprika mixture and coat the corn. 🙂

  11. At home, we only steam corns with a small amount of salt. No other additional seasoning. Your idea of toppings makes me want to steam corns right now!
    –craving-

  12. Carol
    04.29.2015

    Hello, this recipe is just perfect! I love corns and always wondered how should I cook them without cooking the same way. Lately I have been loving to search for the simple recipes and easy to cook; and I think this dish is the best! I am definitely going to try this recipe. I can already tell this is going to be my favorite dish to have. Thank you for the great recipe!

  13. Carol
    04.29.2015

    Hello, this recipe is just perfect! I love corns and always wondered how should I cook them without cooking the same way. Lately I have been loving to search for the simple recipes and easy to cook; and I think this dish is the best! I am definitely going to try this recipe. I can already tell this is going to be my favorite dish to have. Thank you for the great recipe!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.