Nutrient Retention

• All forms of cooking trigger chemical changes and affect nutrient levels in foods. The less water you use to cook your corn, the more of its original nutritional value you retain. This is particularly true for water-soluble vitamins, which include C and the B-complex vitamins. When you boil corn, nutrients are drawn out of it and into the water; the longer you boil it, the more nutrients you lose. Steaming is one of the healthiest ways to cook corn and vegetables.

Steaming Corn

• Steaming corn is no more difficult than boiling it, although you may not be able to cook as much at one time. To prepare corn for steaming, husk the corn and pull off the strings under cold running water. Bring a few inches of water to a rolling boil in a large pot. Place a steamer basket inside and put a layer of corn on it; if you stack the corn, the upper layer may not cook as efficiently. Confirm that the basket and corn aren't in contact with the water underneath. Steam the corn for seven to 10 minutes, just until it's tender. Rotate the ears 180 degrees with tongs halfway through to promote even cooking. Butter and season the corn after it's cooked.

Boiling Corn

• If you have to quickly prepare more corn than fits in your steamer basket or if you want to impart some extra flavor into it while cooking, boiling is a fine option. Husk and destring the corn while a large pot of salted water comes to a boil. Use enough water to fully submerse the corn by a few inches. To flavor the corn, add pepper, garlic or onion powder, Cajun seasoning mix or other dried herbs or spices to the water. Reduce the heat and simmer for about 20 minutes. Return the water to a boil and add the corn. Cook the corn for four to seven minutes, just until it becomes tender.

Microwaving Corn

• Don't overlook microwaving as a third option to quickly cook tasty corn. Like steaming, it preserves the nutrient value better than boiling. And while it cooks corn faster than steaming and in about the same time as boiling, you don't have to wait for water to come to a boil or wash your big pot or steamer basket. It's especially convenient if you're just cooking an ear or two. Leave the husks on and microwave one ear on high for about three minutes, and two or three ears for about four minutes. Let the corn cool for a minute or two before husking, and be prepared for hot steam to release when you begin peeling back the husk.