Take Monsoon Snacking Up A Notch By Cooking Corn On The Cob With These Tips

As the grey and black clouds hover in the sky, vendors in North India put coal on fire, remove the skin of corn cobs, roast them, and serve with a rub of salt and lemon juice. It is counted among the most delicious and healthy monsoon snacks. But cooking corn on the cob requires precision so that not a single undercooked kernel can ruin the experience.

Video Credit: Swathy Nandhini

Fire Roasting

Fire roasting is the most common process in India in which the cob is directly subjected to heat on a gas stove, campfire, or burning coal. When the kernels start roasting, you will hear a cracking sound as if each one is bursting. This is a sign that corn is cooking, therefore, you must keep rotating the cob. It will not only cook it evenly and with perfection but also impart a charred and smoky flavour to the kernels. You can also rub it with butter, chilli powder, and lime juice for a wholesome taste.

Oven Broiling

Oven broiling is among the easiest cooking methods in which you don’t have to play with the fire directly. After setting the oven to broil, place the corn cob on a baking sheet and cook for 8-10 minutes. After five minutes of broiling, turn the cob over so that the other side is also cooked nicely with kernels boasting a black top and charred flavour. During this method, you cannot take your eyes off of the oven because the chances of burning are high. You can grease corn with butter and sprinkle red chilli flakes before snacking.

Also Read: Do You Know The Corn Used For Corn Flakes?

Steaming

Steaming is an excellent way to cook corn, and you must have even noticed vendors selling sweet corn using the same cooking method. When working with a cob, you need to be extra careful about tossing and turning so that each kernel is cooked. Bring 2-4 cups of water to a boil and cover the pan with a steaming basket containing corn cobs. After steaming for 3-4 minutes, turn over the cobs and cook for another 2-3 minutes. Sprinkle spice for an extra oomph of flavour.

Grilling

Grilling corn cobs can be tricky, therefore, follow the instructions closely to prevent kernels from burning. While the grill preheats on medium to high heat, grease the cobs with a little bit of butter. Use tongs to place the cobs directly on the grill and keep rotating so that each kernel expands a bit and turns black. It should not take you more than 10 minutes. You can also keep the husk and dip cobs in water before grilling to achieve a smoky flavour. Serve the cobs with a sprinkle of salt, a drizzle of lemon juice, and a dash of black pepper.

Boiling

If you can steam the cobs, you can surely boil them as well. It is a faster process and you can do it in a pressure cooker as well. Either boil water in a large utensil and boil cobs for 5-7 minutes or cut them into three pieces and pressure cook for 1-2 whistles. In this method, you can incorporate flavours in the beginning by adding milk and sugar to the water. It will enhance the texture and make the kernels taste creamy and delicious.

Grilling In A Pan

You can grill corn cobs in a heavy-bottom pan but it is a longer process than the ones mentioned above. After heating the grill pan, brush the cobs with butter or vegetable oil to prevent the kernels from sticking to the surface and burning. Keep turning the cob frequently so that all sides are cooked evenly in the next 10-12 minutes. You can use garlic butter to infuse the cobs with a robust flavour.