Nothing beats steamed corn when you are having a Baltimore style Crab feast. This recipe was shown to my sister a couple years ago when she visited our family in Baltimore for a family crab feast.
Pull back the corn from the husk but do not remove the husk. Sprinkle the old bay on the corn and fold the husk back on. Set aside.
In a large steamer pot, add water with some vinegar on the bottom of the pot not filling the water above the steamer bottom. The amount of water and vinegar depends on the size of the pot. The ratio is about 5:1 of water:vinegar. Bring the water to a boil.
Add the corn to the pot (it should not touch the water), cover and steam for 10 minutes. Remove the corn and serve.
When steaming your crab, if you have enough room in your pot, you can just add the corn with the crabs. Honestly, we never have room. We are always trying to get as many crabs as possible. So, for us, we cook the crabs first. Then while the crabs are cooling, we throw the crab in for a few minutes. Perfect. Delicious.
Thanks to my 2nd Cousin’s Barb & Nancy who showed my sis Suz this recipe.
Enjoy!
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