Serves: Serves 4-8
- 8 ears of corn, husked
- Unsalted or salted butter, softened
- Extra-virgin olive oil
- Asiago Cheese and Parsley Butter
- Chipotle Chile and Honey Butter
- Coarse salt
Place the corn in the 8-quart steamer insert. Add water to a depth of 2 inches to the matching pot, making certain that the bottom of the insert won't touch the water. Bring the water to a gentle boil. Place the steamer insert over the boiling water. Cover and cook over medium to medium-low heat for 8 to 10 minutes, until the corn is heated through.
Use tongs to transfer the corn to a platter. Serve hot with butter, olive oil, seasoned butters, and salt.