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This time of year, a (formerly) young man’s fancy lightly turns to thoughts of . . . fresh corn. (What part of the “formerly” didn’t you understand? 🙂 ) And fresh corn should only be steamed or roasted in its husks — but never boiled, IMO.
Hmm, how can I cook corn in the backcountry without lugging some heavy steaming pot or making a fire? What produces steam and weighs very little?
Problem solved:
The result:
This opens up all kinds of possibilities for steaming foods. I can envision some sort of tiny basket as an aid to expanding my backcountry cuisine.
A few words of caution are in order. A JetBoil stove in this arrangement produces a ferocious amount of steam in a very short while. I put something less than two inches of water in the pot for this. If you use too much water, you could get a catastrophic boilover. (It’s why the manufacturer tells you never to fill the cup past the line on the inside of the cup.) I didn’t fasten the cover tightly. Next time I won’t at all, just place it on top.
Never lean over the stove while you’re doing this. Have something available to remove the cover safely when you’re done cooking. Remember that the stove and cup are exceedingly hot when operating, as well as for some time after.
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