Steaming, as opposed to boiling, flaked and rolled corn helps the flakes and kernels retain their texture and nutritional value. Although both flaked and rolled corn have been used for primarily agricultural purposes, they are a viable substitute for traditional corn on the cob or cut corn. The process for preparing them is identical to any vegetable destined for the steamer. The key is to not overcook flaked corn. Flaked corn has been crushed to make it more digestible. This makes it extremely delicate. Rolled corn still retains its kernels and will need to be steamed before it's fit for human consumption. Eating rolled corn is tantamount to eating popcorn kernels prior to popping. Moreover, both of these corn variants are used primarily for livestock feed. It is imperative to buy from a trusted grain vendor or market before preparing them for meals.
Step 1
Fill the pot with 2 cups of water.
Step 2
And ½ teaspoon of salt to the water.
Step 3
Place the desired quantity of flaked or rolled corn into the steam basket.
Step 4
Cover and bring to a boil. Do not repeatedly remove the lid while steaming, as this will only prolong the time it takes for the corn to properly steam.
Step 5
Steam the flaked corn for three to five minutes or until fork tender.
Step 6
Steam the rolled corn for 10 to 15 minutes or until fork tender.
Step 7
Remove from the heat, transfer to a plate and serve.
Tips and Warnings
- If you don't have a steam basket or grate, you can use a colander or strainer. Place the colander or strainer into the pot of boiling water and cover. Flaked corn is best steamed and used for porridge, shakes or soups. It can also be used as a fiber source in muffins, cereal and on salads. Rolled corn can be served as a side dish or used in recipes calling for cut corn.
- Flaked and rolled corn are agricultural products. Wash and strain the quantities prior to steaming.
Things You'll Need
- 1 pot and lid
- 1 steam basket
- 2 cups of water
- ½ tsp. salt
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