Stovetop Grilled Corn on the Cob

… Summertime Grilled Corn on the Cob … Anytime!

Are you sad to see summertime go because that means a wind-down to the grilling and barbecuing season and all those delicious foods that rock the epitome of summer? Me too!

Then it dawned on me … this type of thinking is just too limiting. We can have those delicious flavors, at least with our corn on the cob, even during those frozen tundra days of Minnesota winters (fortunately not here yet, but will be blowing in from the north in just a couple of months), or anywhere you happen to live.

This really is much too simple to call it a recipe, since there’s only one ingredient involved. So I’ll keep it in the recipe section, but I’m sharing it as a tip for you. Sound good?

Now I know what you might be thinking. Even if this process works, corn on the cob isn’t available all year round. Oh, but it is if you look in the frozen foods section of your favorite grocery store. Simply pick up a package of frozen cobs. I know, I know, it’s not farm-to-table fresh corn like we can get during the hot summer months, but it will work deliciously. Trust me. Stovetop Grilled Corn on the Cob will have you wanting to pull out the shorts and flip-flops and pop open a gluten-free beer. (Go ahead with the beer, but you may want to reconsider the summer wear depending on where you live.)

Whether you’re using fresh corn on the cob, or frozen that’s been thawed in the fridge, make sure the cobs are clean and washed. Wrap each plain cob in foil, no seasonings or fats (leave those for embellishing your corn after it’s cooked). Be sure to seal the ends of the foil tightly.

Place the foil-wrapped corn on the cob over an open flame on a gas stove, or directly onto your electric stove’s burners (these should be set to low-medium). Cook for about 8-10 minutes, turning the cobs every 2 minutes or so. You’ll hear sizzling and popping … That’s a good thing!

Open a pouch carefully (because the escaping HOT steam can burn you) to check for signs of grilling – those lovely blackened marks is what you want to see. Reseal if parts of the cob need more time, or remove from foil, dress with your favorite seasonings, and serve hot.

Whether you like to eat grilled corn on the cob, still on the cob, or you like to cut off the grilled kernels and add them to soup or chili, mix them into a one-dish meal, or toss sliced rows of them in a salad, these little niblets are sweet, tender, and have a roasted and richer corn flavor. I love how they “pop” and give a little burst of juicy goodness when you bite into them.

See, so simple it’s ridiculous. And, oh, such a delicious and naturally gluten-free, dairy-free grilled veggie side dish. Stovetop Grilled Corn on the Cob … it’s a good thing!