Vegetables: Griddling Corn on the Cob Indoors
Griddling corn on the cob indoors is a fantastic way to bring the smoky, charred flavor of outdoor grilling into your kitchen. This technique is perfect for those who crave summer's sweetness year-round or when outdoor grilling isn't an option. The key to mastering this method is understanding how to control heat and achieve those coveted grill marks. First, selecting the right corn is crucial. Look for ears with vibrant green husks and tightly packed rows. Once you've chosen your corn, prepping it properly ensures even cooking. You can leave the husks on for a steamy, tender result or remove them for direct charring of the kernels. A stovetop griddle or cast-iron skillet works best for this method, as they retain heat exceptionally well and provide a large, flat surface ideal for corn. The high heat creates those delightful caramelized spots on the corn, enhancing its natural sugars. Seasoning is simple yet impactful—salt, pepper, and perhaps a touch of lime juice and butter are all that's needed to elevate the corn's flavor. Whether served at a backyard barbecue or a cozy indoor dinner, griddled corn is a versatile side that shines in any setting. This technique also offers a chance to experiment with additional seasonings and toppings, like cotija cheese, chili powder, or fresh herbs. With a few key steps and a little patience, you can achieve restaurant-quality results right in your own kitchen.
Notes
Griddling corn indoors works by creating a controlled environment where high heat caramelizes the natural sugars in the corn, leading to a richer flavor. The husks act as a protective layer, steaming the corn to keep it moist and tender. If you opt to cook the corn without husks, watch closely to avoid burning. Common mistakes include overcrowding the griddle or using too low of a heat, which can result in undercooked or unevenly charred corn. For safety, always use oven mitts when handling hot griddles and be cautious of splattering oil. To make ahead, griddled corn can be stored in an airtight container in the refrigerator for up to two days. Reheat gently to preserve texture.
Steps
- 1 Select fresh ears of corn with intact husks.
- 2 If desired, peel back the husks and remove the silk without pulling off the husks entirely.
- 3 Soak the corn in a large bowl of water for 10-15 minutes to prevent drying out.
- 4 Heat a stovetop griddle or cast-iron skillet over medium-high heat until it reaches 400°F.
- 5 Place the ears of corn directly onto the hot griddle, still in their husks if you've chosen to leave them on.
- 6 Cook each ear for 10-12 minutes, rotating every 3-4 minutes to ensure even charring.
- 7 If husks are removed, brush ears lightly with oil before placing on the griddle to prevent sticking.
- 8 Once cooked, remove from heat and let rest for 2-3 minutes.
- 9 Slice off the kernels or serve whole, brushing with butter, and sprinkle with salt and pepper to taste.
Ingredients to explore
All-Purpose Flour
All-purpose flour is a versatile wheat flour that contains a moderate level of protein and gluten, making it suitable for a wide range of baking and cooking needs.
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
Recipes to try
Lemon Garlic Butter Shrimp and Asparagus Sheet Pan
Bright and zesty, this sheet pan dinner is a burst of sunshine with tender shrimp and crisp asparagus in a luscious garlic butter sauce.
Smoked Sausage and Broccoli Cheddar Pasta
Creamy, cheesy comfort with a smoky kick—this pasta dish is pure bliss in every bite.