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Posted by Brittany Pitschman on


  • 4 ears Fresh Sweet Corn


  1. Peel back husks but do not remove. Do remove the cornsilks. 
  2. Trim the tips of cobs so as not to exceed 6- inches in length then fold husks back over the corn. Rinse with water and drain. 
  3. Layer corn in the 3 Quart Sauce Pan - 2 on the bottom, 2 on top at right angle to bottom layer. 
  4. Cover and cook over medium heat until wisps of steam begin to escape from under the lid, about 5 minutes. 
  5. Spin the lid to engage the Vapor Seal then immediately reduce the heat to low. Cook until tender, about 15 minutes. 

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