Yields varies on amount of corn cooked
5 minPrep Time
15 minCook Time
20 minTotal Time
- Corn on the cob (cut in smaller “coblets” or whole)
- For 12 ears of corn and under:
- 2 Quart Sauce Pan with Cover or 3 Quart Sauce Pan with Cover and 2 Quart Saucier or Small Dome Cover
- For 13 ears of corn and more:
- 8 Quart Stock Pot with Cover or 12 Quart Stock Pot with Cover and Large Dome Cover
- Clean your corn as normal
- Select the size pot that works best for the amount of corn you have. If leaving the corn whole you will want to select one of our pans that works with the large dome cover, small dome cover, or 2 quart saucier in order to give the height needed for cooking the corn whole.
- One you selected the pan take 3-4 plain white paper towels and saturate them with water.
- Place the wet paper towels in the bottom of the pan and placed the washed corn on top of the paper towels.
- Place the lid on the top and put the burner on medium heat. Within a few minutes you will notice steam start to escape the edges of the lid. When this happens spin the lid to create the vapor-seal. If the lid spins freely and appears to “float” on the pot as it spins, you have created the vapor-seal.
- Turn the burner to the lowest setting.
- Allow the corn to cook on low for approximately 15-18 minutes.
This also work great for frozen corn!