Equipment
Ingredients
Main
- 3 corn, fresh
- 2 g cumin, ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 175 kcal
- Protein
- 7 g
- Carbohydrates
- 38 g
- Fat
- 3 g
- Fiber
- 4 g
- Sugar
- 13 g
- Sodium
- 31 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 552 mg
- Calcium
- 10 mg
- Iron
- 1.5 mg
- Magnesium
- 76 mg
- Phosphorus
- 181 mg
- Zinc
- 0.9 mg
- Vitamin A
- 18 mcg
- Vitamin C
- 14 mg
- Vitamin E
- 0.2 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.2 mg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.12 mg
- Niacin
- 3.6 mg
- Folate
- 84 mcg
- Water
- 152 g
Sources: USDA FoodData Central
Method
Remove the husks and all silk from the corn ears.
Place the corn in a steamer basket over boiling water (100°C/212°F) and steam for 2 minutes until the kernels are tender.
Remove the corn from the steamer and sprinkle the ground cumin evenly over the hot kernels.
Serve the seasoned corn immediately.
Chef's Notes
- Ensure the water is already at a rolling boil before adding the corn to the steamer to ensure accurate timing.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Texture may become soft upon thawing.
Reheating: Steam for 2 minutes or microwave until heated through.
Troubleshooting
Corn kernels are shriveled or chewy
Cause: The corn was overcooked or the corn was not fresh.
Fix: Brush with a small amount of water or oil to improve mouthfeel, though texture cannot be fully restored.
Prevention: Strictly monitor the 2-minute steaming time and use corn as soon as possible after purchase.
Cultural Context
While corn on the cob is a staple in American cuisine, particularly during summer harvests, the addition of cumin lends a subtle nod to broader culinary influences. Cumin, with its origins in the Middle East and Mediterranean, brings an earthy warmth that complements the sweetness of corn, offering a simple yet flavorful twist.
