Beer Steamed Corn on the Cob

Author: Brandy O'Neill - Nutmeg Nanny

This beer steamed corn on the cob is slathered with homemade honey cilantro citrus butter. This side dish is delicious and the perfect use for fresh farm corn or any fresh corn you hoarded during the summer and froze.

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Servings ears of corn

Equipment

Ingredients

For corn:

5 ears corn husks removed
1 cup beer I used Corona
1 cup water

For butter:

1 stick unsalted butter
½ lime zested
½ lime juiced
¼ cup minced cilantro
1 tablespoon honey
Kosher salt to taste

Instructions

For corn:

Add water and beer to the bottom of your pot. You want about 2-3 inches of liquid at the bottom of your pot so add more or less to reach that amount.
Add a steamer basket to the pot and add corn. If you are doing a lot of corn you can stand it up vertically in the pot (if it’s not too tall because you need to be able to use the lid) so it cooks evenly. Since I only steamed 5 ears of corn it worked well just being placed onto the steamer.
Cover the pot with a lid and set the heat to high.
Once the water starts boiling steam the corn for about 15 minutes or until fully cooked. Keep an eye on the water and add more if needed. You do not want the pan to boil dry.
Once cooked, remove from the pan and serve with honey cilantro lime butter.

For butter:

Add all ingredients to a bowl and mix till combined. Keep cold until ready to use.

Nutrition

Course Side Dishes

Cuisine American

Keyword beer steamed corn on the cob, beer water, cilantro butter, corn on the cob, honey butter, honey cilantro butter, steamed corn

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