Stove Top Pan Roasted Corn Recipe (2024)

FAQs

How do you char corn without a grill? ›

Heat a griddle pan over medium/high. Brush the corn with olive oil till fully coated and season to taste. Place on the pan and griddle on all sides for around 3-4 minutes or until char marks appear. Once done, remove the corn from the heat, add any toppings, or enjoy as is, in its delicious, sweet and salty simplicity!

Light your gas stove and turn heat to medium-high. Roast the corn over the gas flame, turning and re-positioning the cobs every minute or so until the kernels are charred in various places all around the corn and the corn is fully cooked, about 10 minutes.

Soaking the corn husks in water has two important purposes. For starters, soaking the corn in water prevents the corn husks from burning or catching on fire. Secondly, the excess moisture helps steam the corn inside the husk and makes the corn kernels as juicy and plump as possible.

No brining, boiling, or shucking necessary—just throw corn on the cob on the grill until charred but still juicy for the ideal summer side dish. Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Elizabeth Jaime.

Blanch the corn in the pot for about 3 minutes, then stack on a platter. Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes. Serve immediately with remaining butter and salt.

The best way to cook corn is on the grill, and I have a few tricks that you can use to make the Ultimate Corn on the Cob. Boiling, microwaving, and steaming make tender, juicy corn. But grilled corn is muuuuch more flavorful.

Place directly over heat on medium-hot grill. Rotate when dark spots appear and kernels deepen in color (usually about 2 to 3 minutes) until ears are uniformly cooked (usually 10 to 12 minutes). The ear will be speckled with char spots. Add salt and serve with favorite butter or flavored butter.

Corn Risks

Corn is a starchy vegetable, like potatoes and peas. That means it has sugar and carbohydrates that can raise your blood sugar levels. It can still be a healthy part of your diet if you don't overdo it. If you have diabetes, you don't necessarily need to avoid corn, but watch your portion sizes.

Oven roasted corn is so much better than the boiled one. The flavor is much more enhanced and you don't risk to burn yourself while trying to get them out of the water. And is just so easy. You don't have to bother taking the husks off, all the mess is avoided this way.

What is the benefit of roasted corn? ›

Roasted corn or corn contains an acid called folic acid. Folic acid is a type of body nutrient that helps the body beat a cough and is also good for pregnant women because it helps develop the fetus. Roasted corn or corn contains fiber that helps in easy digestion in the body.

4. How long to boil corn on the cob? Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm.

Shuck the corn and remove the silks. Preheat a grill or grill pan to medium-high heat. Place the corn on the grill and cook, turning every 3 to 5 minutes, until all sides of the corn are cooked and light char marks form, about 15 minutes. Remove from the grill and serve with butter, salt, and pepper.

Blanch the corn in the pot for about 3 minutes, then stack on a platter. Apply just a little butter to each ear of corn, then place on grill. Cook, turning often, until the corn is tender and some of the kernels are beginning to darken, about 5 minutes.

Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. Serve with the BBQ Butter and/or Herb Butter. Spread over the corn while hot.