Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Trejo's Tacos

    Roast Corn

    corn
    ​

    -

    portioner

    -

    total tid
    Begynd at lave mad

    Ingredienser

    Ears of corn

    Vejledning

    PAN ROASTING Stand each ear of corn upright on a cutting board or in a bowl, and slice from top to bottom to cut the kernels off the cob. In a medium cast-iron pan, cook the corn kernels over medium-high heat, stirring occasionally, until they are browned and toasted, 5 to 7 minutes.

    GRILLING On a grill at medium heat, grill the husked ears of corn, turning them every few minutes, until the kernels are blistered and their color has gone from pale to bright yellow. Let the ears cool and then slice the kernels off the cobs.

    STOVETOP CHARRING Set a husked ear of corn directly on your stovetop’s burner (you need a gas burner for this method). Using tongs, turn the ear of corn every few minutes, cooking until the tips of most of the kernels are blistered, about 5 minutes total. Let the corn cool, and then slice the kernels off the cob.

    Notater

    There’s no single best way to roast corn. Each technique has a slightly different outcome. Pan roasting yields a drier but more intensely flavored corn kernel; grilling adds smoke and sweetness; stove-top charring cooks the corn quickly, so the kernels stay milky and juicy while also delivering a nice balance of fresh/sweet and roasted/smoky.

    -

    portioner

    -

    total tid
    Begynd at lave mad

    Klar til at begynde at lave mad?

    Saml, tilpas og del opskrifter med Umami. Til iOS og Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Vilkår • Privatliv • FAQ

    • Make primary photo
    • Delete photo

    Ingredienser

    Ears of corn

    Vejledning

    1

    PAN ROASTING Stand each ear of corn upright on a cutting board or in a bowl, and slice from top to bottom to cut the kernels off the cob. In a medium cast-iron pan, cook the corn kernels over medium-high heat, stirring occasionally, until they are browned and toasted, 5 to 7 minutes.

    2

    GRILLING On a grill at medium heat, grill the husked ears of corn, turning them every few minutes, until the kernels are blistered and their color has gone from pale to bright yellow. Let the ears cool and then slice the kernels off the cobs.

    3

    STOVETOP CHARRING Set a husked ear of corn directly on your stovetop’s burner (you need a gas burner for this method). Using tongs, turn the ear of corn every few minutes, cooking until the tips of most of the kernels are blistered, about 5 minutes total. Let the corn cool, and then slice the kernels off the cob.