Grilled & Steamed Corn On The Cob
My Grilled Corn on the Cob actually calls for being grilled AND steamed at the same time. Your grilled corn on the cob will be crisp and juicy, sweet and smoky, and it’s easy to make. I’ll show you how!
When done just right corn on the cob is crisp and juicy, sweet and smoky, and pretty easy to make. The way I grill corn on the cob is actually a combination of steaming and grilling and I do on a grill pan right in my own kitchen. They say we eat with our eyes and seeing the butter get melty and drippy on the corn gets your mouth-watering. And nicely tying up the charred, crispy husk makes for a dramatic look on the table when serving.
Corn on the cob is in season from the end of summer and into fall. I’m in Rhode Island and we harvest from the first of August to the end of September and sometimes we get a late harvest in October. But, corn on the cob is at its peak of wonderfulness in late summer and is perfect for my grilled corn on the cob recipe.
How to Grill AND Steam Corn on the Cob (at the same time!)
Grilling AND steaming corn on the cob at the same time is the perfect method. Here are the steps.
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- Peel the husks back and down. Don’t tear them completely away. Gather the husk at the bottom of the cob.
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- Pull off the corn silk. Corn silk is the long, thread-like strands of plant material that grow underneath the husk of a fresh ear of corn.
WATCH ME MAKE THIS RECIPE
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- Wrap the corn up again, but tear off the outer layer of the husk. This will expose your corn kernels to the steaming and charring process more directly.
I use a grilling pan for grilling indoors when the outdoor grill has been put up for the winter. Heat the pan to medium and arrange the corn on the pan. Let it start to char a bit and when it’s hot enough to make steam, pour in enough water to cover the bottom of the grill pan. Cover with a large lid -anything will do. The steam will make the individual kernels plump up nicely and it evaporate pretty quickly. The plump corn kernels are ready to get fulling charred!
Turn the corn on the grill pan and you’ll see you’re getting the benefits of both charring and steaming at the same time.
Repeat this process two times. Anymore and the corn kernels can get dried out from charring or mushy from over-steaming. Check your corn to make sure it’s charred just the way you like and is plump and juicy at the same time.
Tie up your charred, crispy, juicy, smoky corn on the cob. Here I’m using some twine I had.
Tips on Serving Grilled Corn on the Cob
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- Serve it hot! Grilled corn on the cob is best served hot, although I’ve often eaten straight from the fridge and cold the day after! But, there’s no replacing that melted butter which you only get when it’s hot!
- Sprinkle on herbs! Cilantro would be fantastic here, but so would fresh rosemary, thyme, and parsley. These fresh herbs add some zip and depth to you grilled corn on the cob.
- Use Olive Oil. Olive oil is great drizzled on grilled corn on the cob. It’s a different taste than vegan butter, but with salt, pepper and red pepper flakes is still delicious!
If you try the grilled corn on the cob recipe please feel free to comment below. I’d love to hear from you. Enjoy!
Grilled Corn on the Cob
Equipment
- Grill Pan also can be made on an outdoor grill
Ingredients
- 8 cobs fresh corn
- sea salt
- butter (I used vegan butter)
- fresh pepper
- red pepper flakes
Instructions
- Peel the husks back and down. Don’t tear them completely away. Gather the husk at the bottom of the cob.
- Pull off the corn silk. Corn silk is the long, thread-like strands of plant material that grow underneath the husk of a fresh ear of corn.
- Wrap the corn up again, but tear off the outer layer of the husk. This will expose your corn kernels to the steaming and charring process more directly.
- Heat the pan to medium and arrange the corn on the pan. Let it start to char a bit and when it’s hot enough to make steam, pour in enough water to cover the bottom of the grill pan. Cover with a large lid -anything will do. The steam will make the individual kernels plump up nicely and it evaporate pretty quickly. The plump corn kernels are ready to get fulling charred!
- With tongs turn the corn over. This exposing as much of the ear of corn to the pan where it will char. You’ll see you’re getting the benefits of both charring and steaming at the same time.
- Repeat this process two times. Anymore and the corn kernels can get dried out from charring or mushy from over-steaming. Check your corn to make sure it’s charred just the way you like and is plump and juicy at the same time.
- Tie the ends of your charred husks and serve on a platter.
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