Mass Production Cooking/Corn on the Cob


I'm trying to figure out how many servings a full size steam pan that is 4" deep and a half size steam pan that is 2 1/2" deep will hold corn on the cob.  And if we go half ear how many servings.

Hi Jeremy!
Since steaming is a moist convective cooking process, the steam must make contact with all parts of the item to be cooked.  Because of this, you can't stack or pile ears of corn on top of each other or they will cook unevenly.

That being said, I imagine you can only fit 10 ears of corn in a 2" or 4" deep full steamer pan.

Depending on the type of equipment you have at your disposal, I recommend steaming the ears of corn by adding 1 inch of water to the bottom of the largest stock pot you can get your hands on.  Stand the ears of corn on end and put the lid on.  You should probably fit 15-20 ears on end in a stock pot used as a steamer, more than laying them flat in a steamer pan.

You might also consider wrapping them in tin foil with a little bit of butter or oil and placing them on sheet pans to roast in the oven.  Since they are wrapped in foil, they will steam in their own juices.

You don't say how many people you're feeding, but I think steamer pans may be the most time consuming way of doing this.

Chef Todd Mohr, CCE

Mass Production Cooking

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Chef Todd Mohr. CCE


I'd be glad to answer your questions about how basic cooking methods apply equally to cooking for two in your home, or 1000 for an event. Please don't ask me how much to order from the caterer or deli. That's up to them to consult you on. If you are doing the actual cooking, I can help. My expertise is in cooking for more than 100 people. Your questions concerning cooking methods, amount to purchase, portioning, strategies for food service, and food safety for large production are welcomed. There are plenty of recipe websites on the internet. Please don't ask me for recipes. I don't believe in written instructions for cooking anyway. The more information you give while asking your question, the better response I can give. "How do I feed 100 people at my daughter's wedding?" is too broad of a question. "If I plan to offer chicken and beef for 100 people, how much chicken should I purchase?" is a better question. Visit my website at LIKE ChefToddMohr on Facebook Subscribe to ChefToddMohr on YouTube


I'm certified by the American Culinary Federation as a Certified Culinary Educator. I'm currently a Chef Instructor at three different culinary schools in Baltimore, Maryland. Previously an Executive Chef at a large hospital, feeding 3000 people three times daily over 8 different menus. Also a Chef at The National Security Agency in Washington, DC, part of a team feeding 15,000 people twice daily. Then, General Manager/Executive Chef of various Business Dining Cafeterias, feeding thousands daily. My catering company has hosted many large events, feeding up to 1000 people.

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Bachelor of Arts, Long Island University Associate of Arts, Baltimore International Culinary College

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Certified Culinary Educator (ACF)

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My catering company has had many of the nations largest companies as clients.

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