It is corn season, so how do you like your corn? Grilled or broiled? Sweet corn that’s what’s popular in the US. I do love corn in any way, whether sweet or not, grilled or broiled. I enjoy having both. However, I do often miss the flavor of the corn I grew up eating. It has a different taste than what is available here in the US.
When we grew up as young adults we would be hanging out in the city center, called Al-Manara, and enjoyed buying hot corn coming out of the boiling pot from the cart owner standing around the corner from Rukab Ice cream place on the Main street in Ramallah.
So here is how I do my grilled corn:
If you don’t have an outdoor grill, simply use it, but if you’re just trying to make a quick grill for your corn at home, you can grill them on the flame on the top of your stove.
If grilled on top of the stove, I prefer to boil them in water for few minutes so they’re softer. Then turn your stove on high and place the corn cobb directly on the stove, keep an eye on it and turn it around to be fully grilled in all sides.
Once it’s grilled, if you like to add a tangy flavor to the sweet corn, squeeze or rub with lime, a touch of salt, and some smoked paprika.
Enjoy hot.
Check out a very easy recipe for cheese pastry (sambousek)
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Grilled Corn on a Cobb
Ingredients
- Corn on a cob peeled
- 1 lime
- smoked paprika
- salt
Instructions
- If corn is grilled on the stove it’s recommended to boil them for 5 minutes first in the water.
- Place corn directly on top of the flame on your stove
- Turn the corn every 2-3 minutes to make sure all sides are grilled
- Squeeze or rub the entire corn cob with lime
- Sprinkle some salt and smoked paprika.
