It used to be that we cooked our corn on the cob by boiling or steaming it in water with some salt and maybe a pinch of sugar to enhance the sweetness. With this method the water ends up with much of the corn flavor and the nutrients. So, we end up slathering our corn in lots of butter and salt to make it taste less bland.
Now, it seems that everyone is taking a stab at grilling corn on the cob. There are so many ways to do this. Some grilling experts recommend soaking the corn, silk removed and husks left on, in a sink filled with water for 10 to 60 minutes. Then the ears, in the wet husks, are placed on a hot charcoal or gas grill for around 12 to 18 minutes. You have to let the corn cool a bit before removing the steaming husks. This tastes pretty good but the process is labor intensive and simply takes too long.
Recently, chefs have been telling us to go ahead and shuck the corn, oil or butter it, and place it directly on the grill. The natural sugars in the corn caramelize on the outside and a smoky, charred flavor is infused into the kernels. The only problem is that this method tends dry the corn kernels out.
Enter the indoor grill pan. Yes, you can grill corn on the cob inside on a stovetop grill pan. Even better, you can save time by doing it in a George Foreman Grill that has both top and bottom grilling plates. This is kind of genius. You still get the charred and caramelized exterior. But, none of the flavor goes dripping into the coals. Plus, the corn does not dry out. This is absolutely fantastic for those who live in apartments or anyone who wants grilled corn on a rainy day.
Easy Grilled Corn Recipe
With great enthusiasm, I went searching for a fabulous indoor grilled corn recipe. Surprisingly, there weren’t too many interesting ones. It seems the best way to prepare grilled corn on a griddle is to not overcomplicate it. What you do with the corn after it is grilled is another story. So, here is the simple way to grill corn using a Foreman Grill. This works best on the flat Panini style grill with the floating hinges that lift up to accommodate the height of the corn.
Ingredients
- 2 to 4 ears of fresh corn, depending on grill size
- Extra virgin olive oil (EVOO)
- Sea salt
- Freshly ground pepper
Total time:13 min – Prep time:5 min – Cook time:8 min – Serves:2 people
Author: Diana
Directions
1. Preheat the Foreman grill, with standard ridged grill plates, to 375°F.
2. Shuck and remove the silks from the corn.
3. On a plate or cutting board, brush or drizzle EVOO all over the corn, then sprinkle with salt and pepper.
4. Place the ears on the hot grill between the ridges, so they sit steady in the valleys, and cover with the top. Cook for 5 minutes. Roll 90 degrees. Cook another 3 minutes.
5. Serve with a little butter as a side dish to your favorite main entrée.
6. Note: If you want grill marks, try placing the corn horizontally at 90 degrees to the ridges. They do tend to roll doing it this way, so you will have to experiment.
Take Grilled Corn up a Notch
Corn is a starchy grain that gets a bad rap for being high in sugar. Corn is actually lower in calories than other grains like wheat and rice. It is a fairly good source of dietary fiber. It is also gluten free.
Now that you have the basics down on how to grill corn on the Foreman Grill, let’s take it to the next level and combine it with other nutrient dense fresh produce to make an awesome fresh salsa to serve with corn chips, tacos, or as a relish with skirt steak or fish. Below is an easy grilled corn salsa recipe that includes tomatoes that are rich in lycopene.
Grilled Corn Salsa
Ingredients
- 4 to 5 ears of grilled corn from the basic recipe above.
- 4 medium ripe tomatoes, diced
- 1/2 cup red onion, diced
- 3 TBS extra virgin olive oil
- 2 TBS red wine vinegar
- Salt & pepper
- 1/4 cup fresh cilantro leaves, chopped
Directions
Grill the corn as described in the basic recipe above and allow it to cool.
Meanwhile, dice the tomatoes and onions, and chop the cilantro. Place these in a bowl with the EVOO, vinegar, herbs, salt, and pepper. Mix and set aside for a few minutes.
Using a knife, remove the kernels from the grilled corn. Mix the corn into the dressed tomatoes, onions, and herbs and serve.
Bring the Outdoors Inside
With the George Foreman Grill it is possible to bring your outdoor grilling skills inside with these grilled corn recipes. You can enjoy the flavors of charred and caramelized grilled corn in less than half the time it takes to fire up your backyard grill. The corn will remain moist and retain all of its flavor and nutrients.
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