Cody Casey
Grilled corn on the cob is a delicious and easy summer side dish. It can be cooked in or out of the husk, and on a grill or a grill pan. The husk traps moisture, steaming the corn and making the kernels extremely juicy and sweet. Grilling without the husk gives the corn a stronger smoky flavour and char marks. To grill corn in a pan, use a cast iron skillet, and heat it on high heat with some oil. Add the corn and grill until charred, rotating the corn cobs with tongs. You can top with butter, salt, and pepper, or get creative with toppings like Mexican street corn or Parmesan cheese.
Characteristics of Pan-Grilled Corn
| Characteristics | Values |
|---|---|
| Corn | Whole kernel corn (not cream style corn), canned corn, fresh corn or frozen corn kernels |
| Oil | High heat oil |
| Pan | Grill pan, cast iron skillet |
| Heat | Medium-high heat |
| Time | 6-8 minutes |
| Colour | Deep golden brown |
| Seasoning | Salt, black pepper, garlic powder, smoked paprika, chili powder, cheese |
| Toppings | Butter, sour cream, grated parmesan cheese, mayonnaise |
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What You'll Learn
Husk on or off?
Grilling corn with the husk on or off depends on the desired result and level of preparation required.
Leaving the husk on requires the least amount of prep and results in the juiciest kernels. However, it can be difficult to determine if the corn is cooked, and not everyone enjoys the grassy flavour that the husk imparts. Additionally, the corn will not have the charring flavour that comes from grilling without the husk.
Grilling corn without the husk allows for more charring and a stronger smoky flavour. This method requires more preparation, as the corn must be soaked in water beforehand to prevent it from drying out. It can also be challenging to avoid overcooking the corn, as the desired light char marks can quickly turn into dry kernels if left on the grill for too long.
Ultimately, both methods have their advantages and disadvantages, and the decision of whether to grill corn with the husk on or off comes down to personal preference and the desired flavour and texture of the final product.
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How to shuck corn
Grilled corn is a delicious treat, but before you can cook it, you need to shuck it. Shucking corn is a simple process but can be a little tricky if it's your first time. Here's a step-by-step guide to help you master the art of shucking corn:
First, choose the right corn for shucking. Look for ears of corn with tight green husks and golden brown, slightly sticky tassels. The tassels are the hairy part at the top of the corn. Avoid corn with dry, loose, or brownish crackly husks, as these are signs that the corn is past its prime. When buying corn, you can gently pull back the husk to check the kernels. Look for plump, firm kernels that are nice and tight.
Now, let's get to the shucking! Start by peeling off the outer leaves of the corn until you're left with just one thin layer of inner leaves. Be sure to keep the silky tassel attached, as this will make the process easier. Expose the tip of the corn by peeling back the leaves, just enough to reveal the top few rows of kernels.
Next, grab the tassel and the top of the remaining leaves, and pull them firmly down towards the base of the corn. This action will remove most of the husk and silks in one go. Repeat this process in sections until the entire silk and husk are pulled back, exposing all the kernels.
Finally, pull off any remaining leaves, silks, and tassels from the base of the cob. You might not get every single silk, but don't worry, that's part of the corn-on-the-cob experience! Your corn is now shucked and ready for grilling.
If you're short on time or want to make the process even easier, you can try a kitchen hack: microwaving the corn for a minute or two before shucking. This will help loosen the husk and silks, making them easier to remove. Now that you know how to shuck corn, you can move on to the next step of grilling it to perfection!
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Cooking corn in a skillet
Grilled corn is a delicious side dish that can be made indoors without a grill. All you need is a seasoned cast iron skillet and some corn! You can use fresh corn on or off the cob, frozen, or drained canned corn.
To get started, tear away the husks and silks from the corn. Rinse, then break the corn in half and place them in a big bowl. Cover the corn with milk and let it soak for 15 minutes. This step is important as it makes the corn even sweeter! The sugars in the milk permeate the kernels and when they hit the hot fire, the sugars embed themselves in the core of the kernel. Be sure to dry the corn before placing it in the hot skillet.
Heat a cast iron skillet on medium heat with no oil. You can use butter, vegetable oil, or olive oil, but it is not necessary. Place the corn in the skillet and roast, rotating each cob or stirring frequently until all the corn kernels are deep golden brown. The corn will pop and sizzle while it cooks. If you see the kernels getting too brown or smell burnt corn, remove the pan from the stove and decrease the heat.
Once the kernels are roasted, you can either put them in a bowl and add butter, or shuck the kernels if you are roasting whole corn cobs. You can also freeze the roasted corn for later use in soups and stews. Don't forget to season with salt and pepper to taste!
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How to get the best char
Grilled corn is a delicious and easy dish to make, with or without a grill. The key to achieving the best char is high heat and keeping a close eye on the corn to avoid overcooking.
If you are using a grill, it is recommended to preheat it to a very high temperature. The corn can be grilled with or without the husk. Grilling with the husk on results in juicier kernels due to the steaming effect, but it may not achieve the same level of charring as grilling without the husk. If you choose to grill with the husk on, make sure to remove the silk and soak the corn in cold water for about 10 minutes to prevent the husk from burning. When grilling without the husk, brush the corn with oil to achieve the best char. Place the corn directly over the heat and cook for about 15 minutes, rotating it every 3 to 5 minutes to ensure even cooking and charring.
If you are using a pan or skillet, heat it to a high temperature and add oil to coat the bottom of the pan. Drizzle oil over the corn and use a brush to spread it evenly. Add the corn to the pan and grill, turning occasionally, until the desired level of char is achieved. Keep in mind that using a pan may result in uneven charring due to the shape of the corn.
To enhance the flavour and char of grilled corn, you can brush it with melted butter while it cooks. This adds a buttery taste and helps conduct heat for a more even char.
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Seasoning and toppings
Butter
One of the most popular toppings for grilled corn is butter. Slathering butter on grilled corn not only adds a buttery flavour but also helps to create a more intense char due to the butter conducting heat. For an extra flavourful experience, create a compound butter by mixing butter with fresh herbs, lemon zest, sea salt, and freshly ground pepper. Place the seasoned butter in an oven-proof baking dish, top it with the grilled corn, cover, and bake for a few minutes. This results in corn that is coated in melted herb butter.
Salt and Pepper
A simple yet effective seasoning combination for grilled corn is salt and pepper. Kosher salt or sea salt can be used, paired with freshly ground black pepper. This classic duo enhances the natural sweetness of the corn while adding a savoury touch.
Mexican Street Corn Style
For a Mexican street corn experience, season your grilled corn with garlic powder, smoked paprika, or chili powder. Top it with cheese, such as grated Parmesan or crumbled cotija cheese, and add a squeeze of lime juice for a tangy twist. This combination of flavours and textures is sure to elevate your grilled corn.
Milk Soak
For a sweeter version of grilled corn, try soaking the corn in milk before grilling. The sugars in the milk permeate the kernels, and when these sugar-enhanced kernels hit the grill, the sugars become more concentrated, resulting in a sweeter flavour. Be sure to dry the corn before placing it on the grill to avoid steam inhibiting the charring process.
Herbs and Spices
Enhance the visual appeal and flavour of your grilled corn by topping it with fresh herbs such as chopped parsley, chives, or cilantro. You can also experiment with spices like cumin or paprika to add a kick of heat and depth of flavour.
Remember, when it comes to seasoning and toppings, feel free to get creative and experiment with different combinations to find your favourite flavour profiles.
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Frequently asked questions
The best way to grill corn is to cook it on a very hot BBQ without the husk to get maximum charred bits in the fastest time for the juiciest corn.
Heat a cast iron skillet on high heat, add oil to coat the bottom of the pan, and add the corn. Turn the corn occasionally until nicely charred.
Before grilling, shuck the corn by removing the outer leaves and the tassel. Soak the corn in milk or water to make it juicier and sweeter. Grill the corn over medium-high heat, rotating it every few minutes until cooked. Finally, slather on some butter and season with salt and pepper.
