Roast Corn

Malzemeler

Ears of corn

Yöntemler

PAN ROASTING Stand each ear of corn upright on a cutting board or in a bowl, and slice from top to bottom to cut the kernels off the cob. In a medium cast-iron pan, cook the corn kernels over medium-high heat, stirring occasionally, until they are browned and toasted, 5 to 7 minutes.

GRILLING On a grill at medium heat, grill the husked ears of corn, turning them every few minutes, until the kernels are blistered and their color has gone from pale to bright yellow. Let the ears cool and then slice the kernels off the cobs.

STOVETOP CHARRING Set a husked ear of corn directly on your stovetop’s burner (you need a gas burner for this method). Using tongs, turn the ear of corn every few minutes, cooking until the tips of most of the kernels are blistered, about 5 minutes total. Let the corn cool, and then slice the kernels off the cob.

Notlar

There’s no single best way to roast corn. Each technique has a slightly different outcome. Pan roasting yields a drier but more intensely flavored corn kernel; grilling adds smoke and sweetness; stove-top charring cooks the corn quickly, so the kernels stay milky and juicy while also delivering a nice balance of fresh/sweet and roasted/smoky.