Corn cobs with a touch of garlic
You will agree with me that one of the easiest, fastest and most effective ways to cook corn is to toast it on the grill. For this reason, when the grill or barbecue is lit, take the opportunity to add a few panochas to the fire that will delight everyone! If you like them as much as I do, pay attention, because with this recipe for corn on the cob with a touch of garlic you are going to enjoy like children.
It is true that making them on the barbecue has a lot of charm; but we can also cook them in the oven, on the griddle, or in the air fryer . With oil and salt, with a pinch of pepper or with butter, they are a real delicacy and are a complete food . They are luxurious and in less than half an hour they will be ready to accompany the salad or as a perfect garnish for the roast.
Today's recipe is one of my favorites, because we will use an ingredient that I personally love: roasted garlic . We will use the roasted garlic itself as part of a wonderful butter with which we will spread the ears and also, as an alternative, the oil that we use to keep them in the fridge.
In this post you will see how to prepare the cobs to make them with a touch of garlic, and then how to cook them (how to roast them), because you can make the cobs in:
- The grill or barbecue.
- The oven.
- In papillote.
- In air fryer or air fryer.
All ready to grill the corn? Let's go with the recipe!
Le Creuset square skillet grill pan
- Corn cobs (one per person)
- Roasted garlic butter, or oil from the roasted garlic preservation* (the amount will vary depending on the cobs we roast)
- Salt to taste
- freshly ground black pepper to taste
*You can prepare the cobs with garlic butter (you have the recipe here ) or with the oil used to preserve the roasted garlic ( here you can find all the instructions to make it). It is recommended that both the butter and the oil are at room temperature to be able to distribute them better on the ears.
1) We prepare the cobs to the touch of garlic
1.1.) With roasted garlic preservation oil:
- Wash and slightly dry the cobs, and clean them by removing the hairs and leaves (if they have them). We can leave some leaf if we are going to roast them on the grill.
- With a silicone brush we are applying the oil on them, so that they are completely painted. We can also do it with our hands, rubbing the cobs well with the oil.
- Season them to taste and add the freshly ground pepper on them.
1.2.) With roasted garlic butter:
- Wash and slightly dry the cobs, and clean them, removing the leaves or removing them backwards in case we are going to roast them on the grill.
- Helping us with a pastry brush or directly with our hands, we spread the garlic butter, distributing it well throughout the cob.
- Add salt and freshly ground pepper to taste.
2) How to cook the cobs
1. Cobs on the grill or barbecue:
- With the iron grill already hot or the barbecue running, once we have the cobs ready (either with the roasted garlic oil or with the roasted garlic butter), we just have to place them directly on the grill.
- We will roast them uncovered and we will have to turn them frequently, more or less every two minutes. You have to watch that they do not burn (but they should take on a beautiful toasted color).
- Depending on the tenderness of the cobs, in about 10 minutes we can have them ready. If they are not very tender, they will take a little longer. As soon as we see that the grains begin to take on a dark color, we will have them ready to eat.
- We serve them at the table and let them cool a bit to take the first bite. We can also shell them with a peeler, like this one from Chef'n, which is ideal for doing it quickly.
2) Roasted cobs in the oven:
- We heat the oven to 200 °C while we remove the leaves, wash and prepare the cobs with the oil or with the roasted garlic butter.
- Once we have them ready, we place them in a baking dish , in the Nordic Ware Naturals® tray . We can also cook them in the skillet pan , they will be luxurious!
- We put the cobs in the oven and, without lowering the temperature, let them cook for about 25 minutes. Just as when grilling them, the cooking time will depend on the tenderness of the corn. If we see that they are not, we leave them for 5 to 10 more minutes, watching that they do not burn.
- We remove the cobs from the oven and serve them at the table, as is in the tray, skillet or source in which we have cooked them.
3) En papillote:
We can cook the cobs en papillote both in the oven and on the grill. In this way we will not have toast left, but we will achieve a very tender result, with a lot of flavor and juiciness, thanks to the internal steam generated by this cooking. Also, if we want to give them a toasty point once cooked, we can do it easily by marking them on the grill or opening the foil and browning them with the grill.
- If we are going to make them on the barbecue, once we have clean, stripped and prepared the cobs, we will wrap them individually in aluminum foil and place them spread out on the grill or directly on the coals. We will cook them for about 20 minutes, turning them frequently with the help of tongs. If they are very tender, in about 15 minutes we will have them ready.
- If we are going to make them in the oven, we will heat it while we clean and prepare the cobs. When they are ready, we will place them in the Emile Henry ceramic dish for papillote , we will cover the dish with its lid and we will take it to the oven for about 15 or 20 minutes. We can also prepare them wrapped in aluminum foil and place the cobs in a baking dish or in a Nordic Ware Naturals® tray , cooking them for the same time.
- As soon as they are ready, we will remove the cobs from their packaging and, enjoy!
4) Cobs in air fryer:
- While we clean and prepare the cobs, we will heat the fryer to 200 ° C for 5 minutes.
- When we have the cobs ready, whether they are whole or sliced, we will place them in the fryer bucket so that they do not touch each other.
- We will place the bucket in the fryer and cook them for about 5 minutes. If we use baby cobs, we will do it for about 3 minutes.
- After this time, we will turn them over and cook them again for 5 or 6 more minutes (if they are baby, less time should be enough).
- After the necessary cooking time, we will have them ready to eat!
- The cooking time of the cobs is approximate, provided that the cobs used are tender. If you see that they are not so, a trick that will help you to cook them well and without burning, is to let them soak for about 10 or 15 minutes once you have cleaned them. Then you drain them and pat them dry before applying the oil or butter.
- Do not deprive yourself of giving them your personal touch! If you like it spicy, if you love curry, if you love unroasted garlic or if you are more of herbs like rosemary or thyme, use these dressings to flavor and aromatize the corn. Sprinkle them on the ears, apply an oil that incorporates them or prepare your butter with them and spread the corn with them.
- Enjoy them alone or accompanied by a little fresh cheese, mozzarella, or put some cured ham or smoked bacon tacos on top, they will be delicious. Also, as is, they are the perfect accompaniment to a fish or meat dish.
- Do you know that you can also give them a smoked touch to get a different flavor? You can do it in several ways:
- Cooking them on Traeger pellet barbecues . Its pellets of different woods will provide that delicious smoked point. The nuance of each variety will leave a differentiated aroma and flavor each time.
- Using a homemade smoker like this one from Zwilling, which allows you to smoke them in the oven, on kitchens of any kind and on the barbecue.
- Once you have the ears cooked, you can give them that smoked point with a smoking gun . It is a very fast and effective method to add the point of smoky flavor to the cobs, and to everything you cook!
- As you can see, the cobs are prepared very easily and quickly. Take advantage whenever you have something in the oven or on the barbecue to roast a few. Nordic Ware's Naturals® trays are ideal for this, as they allow you to take full advantage of the oven (because of their size and how well they transmit heat).
And don't forget that, if what you want is to enjoy your corn with a touch of garlic in salads, to decorate other dishes or simply as a snack, and you want to shell the cobs, what will be great for you is the corn peeler from Chef'n , have you seen it before?