Grilled Corn on the Cob
My Grilled Corn on the Cob calls for being grilled AND steamed at the same time. This grilled corn on the cob is crisp and juicy, sweet and smoky, and it’s easy to make. I’ll show you how!
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.
Tried this recipe?Let us know how it was!