Corn on the cob is undoubtedly a universal pleasure. The extraordinary merge of sweet maize generously coated with butter and dusted with salt is, by and large, one of the most delectable and savory sides you can enjoy
Don’t own a grill? Don’t fret. All you need for delicious corn on the cob are a sturdy cast iron skillet, butter, and salt.
Corn on the cob is undoubtedly a universal pleasure. The extraordinary merge of sweet maize generously coated with butter and dusted with salt is, by and large, one of the most delectable and savory sides you can enjoy. While the most flavorful corn tends to be in season from late spring to early fall, corn is on the shelves of most supermarkets throughout the year. It sugar-coats practically any meal as the perfect starchy accompaniment. Though char-grilled corn at a summer barbecue is unbeatable, you can replicate the divine experience in your kitchen, even without a grill. Just get ahold of a reliable cast iron skillet and follow the instructions provided below.
After successfully cooking your corn on the cob, you may be tempted to immediately sink your teeth into it. However, cooked corn also wonderfully complements a variety of other meals. You can shear the kernels from the cob and toss them into basic pasta or infused salads, or intermix them with cornbread or corn muffin mix. For a culinary experiment that puts corn front and center, whip up a nutritious side dish in the style of elote: Couple the corn kernels with mayo or Greek yogurt, parmesan cheese, a spritz of lime juice, and some freshly chopped cilantro. Whatever your preference, keep reading for the best technique to cook corn on the cob.
Strip Off the Husks
In contrast to grilling methods, preparing corn on the stovetop requires stripping and discarding the husks from each corn ear. Don’t forget to remove all the lingering silk threads as well.
Position the Ears on a Preheated Cast Iron Skillet
To achieve divine corn on the cob without a grill, a high-quality cast iron skillet is essential. Its superior heat retention compared to conventional cookware is crucial. Preheat a large cast-iron skillet over medium-high heat until it’s extraordinarily hot, approximately 3 to 5 minutes. Then, place as many corn ears in a single layer as the skillet can accommodate.
Char Your Corn
The exact cooking duration might change, but remember to rotate the corn occasionally to achieve an even charring. Aim for a few pleasingly brown grill marks—it’s about achieving the right balance as you don’t want to scorch the kernels. As the kernels take on a yellow hue and the charring introduces itself, it’s your cue to remove them from the skillet. It’s a swift process!
Embellish with Butter and Salt
Kiersten Hickman/Eat This, Not That!
Once removed from the skillet, lavish the warm ears of corn with softened butter and season with a sprinkle of chunky sea salt. And presto! You’ve mastered the art of preparing diabolical corn on the cob sans grill or boiling water!
