Stove Top Pan Roasted Corn Recipe (2024)

FAQs

Is it better to boil or roast corn? ›

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.

Corn on the cob can be grilled directly in its husk, or it can be husked first and then wrapped in aluminum foil. But I use the ordinary gas stove top to roast the corn and it's too simple, that you have to just show the corn on direct flame and roast until the corn gets charred.

Soaking the corn husks in water has two important purposes. For starters, soaking the corn in water prevents the corn husks from burning or catching on fire. Secondly, the excess moisture helps steam the corn inside the husk and makes the corn kernels as juicy and plump as possible.

Juicy fresh corn on the cob gets an extra boost of sweetness when it's cooked in slightly sweetened water. You can use as much or as little sugar as you like. Try it several ways to figure out what level of sweetness you like best.

Light your gas stove and turn heat to medium-high. Roast the corn over the gas flame, turning and re-positioning the cobs every minute or so until the kernels are charred in various places all around the corn and the corn is fully cooked, about 10 minutes.

4. How long to boil corn on the cob? Boil the corn until the kernels turn bright yellow and are crisp tender, 4 to 5 minutes. Carefully remove from the water with tongs to a serving platter and serve warm.

Shattering can also occur if you use Pyrex with direct heat sources. Do not use Pyrex glassware on the stovetop (either an open flame or electric burner), under the broiler, in a toaster oven or on a grill.

It's best to char corn on the cob in a skillet by first brushing the corn with a bit of oil then cooking in a hot heavy-bottom or cast iron skillet. Cook until charred on all sides, 10-14 minutes, and be sure to rotate and flip the corn as they cook every couple minutes.

Husk off: Brush on melted butter or oil and sprinkle with seasoning (think: paprika and cracked salt and pepper) right before placing it on the grill. Foil-wrapped: Grilling with corn wrapped in aluminum foil is where you can infuse most flavor.

Is 30 minutes too long to boil corn? ›

Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels. You can steam for 8-10 minutes or less, or even use the microwave.

High intake can cause digestive upset, such as bloating, gas, and diarrhea, in some people. Corn contains phytic acid, which may reduce mineral absorption. Mycotoxin contamination may also be a concern in developing countries. Finally, corn's soluble fiber (FODMAPs) may cause symptoms for some people.

Roasted Corn is Better than Boiled: The Evidence

Complex carbs in their natural state tend to be lower on the glycemic index than foods containing simple carbohydrates, thus tasting less sweet. If you bit into an ear of corn before it was cooked, you wouldn't taste much sweetness at all.

But when you boil them, some of their nutritive contents get lost in the boiling water and are thrown away, unless you drink it. Roasting preserves more of these nutrients and usually makes them tastier.

Corn should be boiled for 5 - 7 minutes (not 10 - 15 minutes), at most. Don't add salt to the boiling water either because that will also make it tough. Corn should never be boiled for 10 minutes or even 5 minutes. One is eating the kernals not the cob.

Steamed Corn

This method is quick, and healthy, too. That's because steaming preserves the corn's nutrients better than other methods (like boiling). These healthy corn recipes would be a good way to put your steamed corn to use.