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Simple Pan-Seared or Grilled Corn

On one of the many days this summer when I was happily preparing corn for dinner, it occurred to me that the classic method of boiling could dilute corn’s sweet flavor. I wanted to find a way to concentrate the flavor, and seal it in. I decided to husk the corn and cook it whole in a sauté pan, with nothing but some olive oil and salt. The result was corn that tasted sweet, rich and maybe just a little meaty. Cooking it on a grill produced the same results, but with a warm, smoky flavor. Here’s a delicious and easy way to make your corn stand up and take center stage. — Louisa Shafia


  • Fresh corn on the cob – as many ears as you’d like to make
  • Olive oil
  • Salt


Husk the corn. Brush it lightly with olive oil and season with salt.

Heat a sauté pan or grill on medium-high heat. When hot, place the corn in the pan. Using tongs, rotate the corn every few minutes so that it browns all over. Baste the corn with a little olive oil, as needed. If the corn is browning or charring too fast, lower the heat slightly. Cook for 7-10 minutes, until the corn is tender.

Eat the corn as-is, or cool to room temperature and slice the kernels from the cob and eat with a fork.

Rachael Ray