For me, the staple of any grilling holiday is corn. Well, what if you don’t have a grill? All you need is a good pan and a stove vent. I was lucky enough to receive a cast iron Le Creuset Grill Pan from my friends as a birthday present about seventeen years ago. It’s a great pan! There are many good companies out there, Le Creuset is just a personal favorite. I also purchased a press which is great for paninis, burgers and, well, corn.
Usually, when you grill corn with the husks attached, you soak the entire corn cob in cold water for 3 – 6 hours. This allows for the husks to be on the grill and not burn too quickly. I do not soak my corn for stove top. I have an electric stove and have not had any problems with flaming husks. However, if you have a gas stove, be cautious not to set the husks on fire while grilling. I trim the husks shorter so I can control them.
I used a little olive oil to coat the pan and heated it on medium-high heat. The pan will smoke a bit so turn on the oven vent. You can shuck the corn completely or leave the husk on for a more rustic look on the plate. Make sure and remove all of the silk and wash thoroughly.
Butter the corn, add salt and pepper, and place in the grill pan. You can use the press to push the corn down on the grill to get that nice char-grilled look and taste. Rotate the corn in the pan to cook evenly.
Corn cooks quickly in cast iron so check it often. A cast iron pan gets very very hot so please do not leave the stove unattended.
Once the corn is done, remove from the pan, sprinkle with Parmesan cheese and chives. It’s that easy.
