You will never look at corn the same way again after trying this recipe for the ultimate grill roasted corn.
The best way to cook corn is on the grill, and I have a few tricks that you can use to make the Ultimate Corn on the Cob.
Boiling, microwaving, and steaming make tender, juicy corn. But grilled corn is muuuuch more flavorful. Yes, it is a bit chewier, but I don’t mind. When grilled, the sugars caramelize, adding a depth of flavor no other method can produce. And when I am talking about grilling corn, I am not talking about the popular method of soaking the corn, husk and all, in water and then grilling it in the husk. Or putting it in foil. This is steamed corn, not grilled corn, and you do not get all the flavors you get when it is grilled nekkid.
Believe me, I have tried every method known to man, and this “how to” is the one that brings the most bang. As an intriguing option, I add a hint of tarragon and butter. The butter mostly drips off so the corn isn’t the least bit greasy, yet it is buttery and so flavorful you won’t want to put butter and salt on it at tableside. Do this once, and you’ll never boil corn again.
I always roast more corn that I can eat, although occasionally I have surprised myself with my capacity. I let the leftover corn cool, scrape it off the cob with a sharp knife, and put it in the fridge for a day or two. Then, when I need a quickie side dish, I mix it with chopped fresh tomatoes, minced jalapeno, some fresh tarragon, and thinly sliced red onion. Then I drizzle it with my best olive oil and it’s a great salad.
You can riff on this theme with avocado cubes, cubed fresh mango or peach, chopped ham, crumbled bacon, or chopped leftover barbecue meat.
When I have gnawed every last kernel off the cob, and I am pretty thorough, you will not find fuzzy cobs on my plate when I am done, I will bite off the small end of the cob and suck out the sugary juices, I will work my way through the entire cob this way, and in the center, where the core of the cob is thickest and sweetest, a bit like sugar cane, I will eat the core. There are a lot of impolite sucking sounds made, so this is best not done with company present.
Although grilling corn produces a deeper, richer taste, boiling yields a more tender and juicy kernel. Here’s how to do it:
Don’t bother putting salt in the water. That just makes it tougher. And sugar will not penetrate much, so don’t bother with that either. Use plenty of water so the cold corn will not reduce the temp of the water too much. Get the water boiling hard and then add the corn. It will take about two to three minutes for the water to boil again, but the cooking starts as soon as the corn hits the water. When the water starts to boil again, boil it hard for only three minutes.
Although it isn’t grilled, this is a fine method for making a lot of corn for a big crowd, a method that is perfect for camping with the Scouts or tailgating.
Get a large plastic beer cooler. Styrofoam will not work. Scrub it really really clean with warm soapy water. Peel as much corn as you need and stack it in the cooler. Boil enough water to cover the corn and pour it in. Close the lid and walk away for about 15 minutes. That’s it! The corn will cook and hold for about an hour!
In a study done by Purdue University, scientists found that roasting corn at high temperatures resulted in an increased amount of starch digestion. In layman’s terms, the higher the temperature the corn reaches, the more glucose will break down, thus resulting in a sweeter ear of corn.
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Oven Roasted Corn on the Cob – Easy, Southern Recipe!
FAQ
Is corn better roasted or boiled?
What is the healthiest way to cook corn?
Is corn on the cob better grilled or boiled?
Is it okay to eat roasted corn?
Is roasted corn better than boiled?
Roasted Corn is Better Than Boiled (And, We’ve Got the Science to Prove It!) Like any meat maven, the first couple weeks of warm weather have you outside making dinner on your wood fire grill every evening. Before long, spring will turn to summer, and soon we will be up to our ears in fresh sweet corn.
Is corn a healthy food?
The main source of green corn is carbohydrate, which is slowly absorbed into the bloodstream and prevents blood sugar spikes. Another benefit is the presence of fibers, which contribute to intestinal health and promote the feeling of satiety. And I can’t stop talking about Vitamins and minerals, vitamin A and complex B, which contributes to good mood and the nervous system. Among the minerals, we have magnesium, potassium, iron and copper.
Is roasting corn a good idea?
Of all the ways we cook corn, none is more underrated than roasting. Boiling corn may be the quintessential method, while microwaving corn and grilling corn on the cob hold their own as cool alternatives. Yet roasting corn in the oven is like unlocking its hidden sweetness and earthy flavor in a totally hands-off way. Even better?
Does roasting corn make it sweeter?
In a study done by Purdue University, scientists found that roasting corn at high temperatures resulted in an increased amount of starch digestion. In layman’s terms, the higher the temperature the corn reaches, the more glucose will break down, thus resulting in a sweeter ear of corn.