You already know this about me, but I’ll say it again: apartment living changes the way you approach life, and especially the way you cook. I could call this limiting, but I’d rather think of it as a way to get creative with my culinary skills.
So I wanted grilled corn on the Fourth of July. Alas, I had no grill, no porch or deck, and to be quite honest, no clue how to grill. Solution? Broiling!
I broil almost all the meat I eat because I love the way broiling crisps the edges of the meat and is super fast.
Broiling corn is so easy. Check this out:
1 ear of sweet corn
1 T olive oil
1 T cilantro
1 T chili powder
1 lime wedge
-Set broiler to high. Lightly grease broiling pan (Note: Not all pans fare well in a broiler. Check to make sure you’re using one that will.) Set aside.
-Boil the ear of corn in water on the stove for about 7 minutes. Remove from boiling water and allow to cool a bit.
-Once cool enough to touch, coat with olive oil and roll in your favorite spices. I used sweet corn, so I liked the flavor contrast of cilantro and chili powder, but you could try out any spices that sound good to you. Some ideas might include: garlic powder & black pepper, a cajun seasoning, etc.
-Place the corn on the broiling pan and broil for about 2 minutes. Remove and roll the corn so one side does not burn. Continue to do so until some of the kernels reach a nice golden brown color. Don’t let the corn get too overdone though. It will dry out and lose its sweetness quickly in the broiler.
-Spritz with lime juice and serve warm.
Optional: A lot of traditional grilled corn recipes call for a special paste. Check out this one from Eating Well. Essentially, different combinations of tomato pesto, reduced-fat mayo, and other sauces can be rubbed on before or after for a creamier texture.