In America, we don't seem to steam food very much, but it's one of the great techniques of cooking. In Asian cuisines, steaming is very, very important and probably as popular as frying or baking.
Put the sauce on the table so that diners can serve themselves, or portion it out in advance for serving.
Cara De Silva, food historian and ethnic food authority, shared this very different way of eating corn on the cob. Hot chile, cool tart lime, and hot sweet corn -- a wonderful combination on a hot summer night. Have the corn hot and pass a bowl of this mixture for spooning over it. Some folks then salt the corn. Use organic ingredients, if at all possible.