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
Arborio Rice
Arborio rice is a short-grain Italian rice variety renowned for its use in risotto. Originating from the Po Valley in Northern Italy, it is a staple in Italian cuisine. Its flavor is mild and nutty, with a pleasant creamy texture when cooked due to its high amylopectin content, which releases starch and creates a velvety consistency. The grains remain plump and firm to the bite, offering a satisfying chewiness. In cooking, Arborio rice excels at absorbing flavors from broths and seasonings while maintaining its shape, making it ideal for dishes that require both creaminess and structure.
Almond Butter
A velvety, nutty spread crafted from finely ground almonds, offering a rich and satisfying flavor that's both comforting and indulgent.
Recipes to try
Sausage, Kale, and White Bean Orzo Soup
This hearty soup is a cozy hug in a bowl, brimming with smoky sausage, tender kale, and creamy white beans in a savory broth.
Pork and Pineapple BBQ Sheet Pan Supper
Sweet, tangy, and smoky flavors mingle in this fuss-free sheet pan supper that'll have you licking your plate clean.