The best way to do maize on the COB
. . . Is it to throw it into your fiancée grid stove and then recoil with butter.
The corn on the COB is one of the true joys of life. Sweet nuclei mix with butter and salt you have faded on COB to make the best bite possible. While nothing beats hot grilled corn in the summer afternoon, you can make a corn perfectly cooked on the pavement inside, even if you do not have a grill. Take your reliable cast iron stove and follow the steps below. Although corn is typically better, wise flavor, when it is in season (from the end of spring at the end of autumn), it is available in most grocery stores all year round.
Once you have cooked your corn on the COB, you can simply bite you. But cooked corn can go intoMany other dishes. Turn on COB kernels and add them to single pasta or green salads, or bend them in a corn corn or corn muffin paste. For a moment focused on corn, make an inspired plot dish: mix corn kernels with yogurt Mayo or Greek, grated parmesan cheese, lime juice and fresh coriander.
Shot
Peel the back and remove the envelopes from each corn ear and also remove silk strands.
Place the ears on a hot cast iron stove
Heat a large cast iron pan at medium height until very hot, 3 to 5 minutes. Place as many corn ears that you will install a layer in the pan.
Chaorn corn
Turn corn every few minutes to make sure it becomes carbonized everywhere. You want to have nice brands of grill in places.
Season with butter and salt
When you remove them from the pan, rub the hot ears of corn with softened butter and a season with flaky sea salt.
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