8 Easy Tips for Cooking Corn on a Griddle
Griddling corn is a viable option. Summer is best exemplified by a fresh, sweet, vibrant corn plate. Whether you cook it on the cob or not, corn cooked on a griddle will bring out the best in it, becoming sweeter and developing a wonderful charred, almost smoky taste.
Grilled Corn on the Cob: A Step-by-Step Guide
If you have a basket of corn and no idea what to do with it, try this easy recipe. To amp up the flavor, try spooning some melted flavored butter on top.
Ingredients:
- Eight newly-husked ears of corn
- Tbsp. of oil
- Season with pepper and salt
- Put the finishing touches on with flavored butter or a drizzle of olive oil.
Method:
- Boil the corn in plenty of salted water until it’s tender (about 5 minutes). Drain.
- Add oil to the griddle and turn the heat up to medium-high.
- Grill the corn, turning it often, for 5 minutes (or until tender and charred).
- Top each corn cob with a pat of butter packed with flavor (see suggestions below) or olive oil, salt, and pepper.
Flavored-butter recipes
- Add even more deliciousness to your corn by putting some of our incredible flavored butter over it.
- It’s easy to manufacture butter in two different ways: –
Method One:
Brush the cooked corn with the melted butter mixture. Melt the butter, combine the ingredients, and then brush the mixture over the corn.
Also read – Best Electric Korean BBQ Grill 2023
Method Two:
Butter should be softened rather than melted before being mashed with the other ingredients. After shaping it into a log, cover it with plastic wrap or wax paper to keep it fresh. Maintain a cool temperature until ready to use.
Orange tarragon butter.
Ingredients
- One tablespoon of unsalted butter
- 1/25th of an olive
- One orange juice teaspoon.
- Chopped tarragon, one teaspoon
- Twelve Tablespoons of Salt
- 1/8 teaspoon of freshly ground black pepper.
Lime-Curry Butter
Ingredients
- One tablespoon of unsalted butter
- 1/4 teaspoon of extra-virgin olive oil
- Juice from one lemon, one teaspoon.
- To season with kosher salt, use 12 teaspoons.
- Half a teaspoon of Madras curry powder.
Honey-and-citrus-flavored chile butter.
Ingredients
- One tablespoon of unsalted butter
- Use 1 tsp. honey
- One half of a teaspoon of grated lime rind.
- Fresh lime juice equal to 1 teaspoon
- To season with kosher salt, use 12 teaspoons.
- Twelve teaspoons of chipotle chile powder.
Chile-seasoned butter
Ingredients
- Butter, 50 grams
- The shredded rind of one lime (one teaspoon)
- Fresh lime juice equal to 1 teaspoon
- Flake-like particles of cold
Mouthwatering Methods for Griddling Corn
Cooking corn on the griddle eliminates the need to pre-boil it, reduces the time it takes to prepare, and guarantees that it will be sweet and delicious.
- Cut Corn from the Cob
- Yummy, juicy corn is the ideal complement to any meal. Try this quick and easy meal for a bowl of corn that is tender, flavorful, and easy to prepare.
Ingredients:
- six ears of corn, husked
- 2/bbsp. drippings from rendered bacon (you can substitute for 1 tbsp oil and 1 tbsp butter if preferred)
- Twelve Tablespoons of Salt
- Sugar, 1 Teaspoon (you can reduce or omit this if the corn is very fresh)
- Black pepper, one-eighth of a teaspoon
Method:
- Remove the kernels from the cob by cutting them downward.
- Oil the griddle and heat it over medium-high.
- When the fat starts to spit, add the corn. In a pan over medium heat, stirring for 15–20 minutes.
- Throw in some seasonings like sugar, salt, and pepper.
- Keep cooking for another 2 minutes.
- A piece of advice is to serve straight from the burner.
Corn that is shaped like a cob
This quick and simple dish is a crowd-pleaser and may be ready in less time than it takes to eat.
Ingredients:
- New corn on the cob, still in the husk
- Oil is used to coat the kernels of corn lightly.
- Add salt and pepper
- Butter
Method:
- Get a medium-high flame going in the griddle.
- Brush the corn on both sides with oil.
- Cook for 7 to 10 minutes, stirring occasionally, or until the food is lightly browned.
- Before serving, season with salt, pepper, and a pat of butter.
Keys to Perfectly Grilled Corn
- Wrap the cooked corn ears in aluminum foil to keep them warm if you’re not going to serve them straight away.
- If you press a kernel and it yields and erupts with liquid, you know the corn is ready to eat.
- When cooking, maintain a heat level anywhere between low and high.
- If you don’t want your corn mushy, don’t overcook it!
- Corn kernels need space to develop a protective shell against high temperatures, avoiding crowding the pan.
- Feel free to try new spice combinations while making flavored butter; compare and contrast different tastes to find your preference.
- If you have any leftover spiced butter, it’s excellent on toast.
- Crumble some cooked bacon and toss it in with the corn just before serving for an extra salty taste.
