Stove Top Pan Roasted Corn Recipe (2024)

FAQs

Is it better to boil or roast corn? ›

Roasted Corn is Better than Boiled: The Evidence

Complex carbs in their natural state tend to be lower on the glycemic index than foods containing simple carbohydrates, thus tasting less sweet. If you bit into an ear of corn before it was cooked, you wouldn't taste much sweetness at all.

Cooking canned corn on the stovetop

Add 2 tablespoons of butter, 1/4 cup milk, and 1/4 teaspoon of salt to the corn and stir. Heat to a boil over medium high heat. Remove from heat and season to taste with salt and pepper.

Corn on the cob can be grilled directly in its husk, or it can be husked first and then wrapped in aluminum foil. But I use the ordinary gas stove top to roast the corn and it's too simple, that you have to just show the corn on direct flame and roast until the corn gets charred.

Foil-wrapped: Grilling with corn wrapped in aluminum foil is where you can infuse most flavor. You can season the kernels directly, then the foil acts as a husk, holding in the natural juices. Once again, rub the corn — husk completely off — in oil or butter and seasoning and then wrap the whole ear in foil.

If you don't have a grill, boiling corn in salted water is a great alternative. You won't get that charred flavor, but the kernels will be plump, juicy, and perfectly salted.

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.

In short: you don't need to boil corn before grilling.

High heat! Charring raw corn quickly over high heat will ensure the kernels stay juicy and allow their natural flavors to shine.

It consists primarily of insoluble fiber, which makes it a low-glycemic index food. This means it is a food that is digested slowly and doesn't cause an unhealthy spike in blood sugar. It also contains many B vitamins, as well as essential minerals, including zinc, magnesium, copper, iron and manganese.

You can add butter and cream to make it taste better. Also a pinch of pepper. Its already cooked…so just heat. If wanting to keep real simple, I drain, heat then add a little butter, kosher salt and a good bit of Fresh Ground Black Pepper.

While you work, bring a large pot of water to a boil. Then, cook the corn. Add the corn to the boiling water and cook, uncovered, until the kernels are tender and golden. Exactly how long to boil corn on the cob will vary based on how much you're cooking and how you like your corn.

Why is my roasted corn chewy? ›

Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels.

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.

Steamed Corn

This method is quick, and healthy, too. That's because steaming preserves the corn's nutrients better than other methods (like boiling). These healthy corn recipes would be a good way to put your steamed corn to use.

The fresher and sweeter the corn, the less time you need to boil it. The freshest corn is found midsummer. Fresh, sweet, and unhusked corn will cook the fastest at about 2–5 minutes. When husked, boil for 10 minutes.

Grilled corn on the cob bursts with sweet-and-savory flavor and takes just 10 minutes or less.

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.

How to do it: Shuck and clean corn. Don't worry about getting every last stray piece of silk—they'll burn away on the grill anyway. Do not be tempted to brine your corn. Place the corn directly over a very hot fire, and grill, turning occasionally, until it's charred and cooked through, about 10 minutes total.