How to Cook Corn Under the Broiler

Shuck and clean corn right before you prepare it for broiling.

Broiling cooks food briefly under high heat. It brings out the sweet flavor of fresh corn on the cob while roasting it quickly so the corn retains its moisture and remains firm. Broiled corn is reminiscent of corn grilled outdoors, but without the work of firing up the grill. Select fresh corn with green husks. Dry or brittle husks may indicate that the corn has begun to dry and lose quality. Purchase corn the day you plan to use it, as corn quickly declines in flavor during storage.

Things You'll Need

• Knife
• Broiler pan
• Nonstick spray
• 2 tablespoons lime juice
• 1 teaspoon chili powder
• Olive oil
• Tongs

Instructions

1. Move the oven rack to a position directly beneath the broiler, so the corn sits only 3 to 4 inches beneath the broiling element. Preheat the oven to the highest broiler setting.

2. Peel the husks back from the cob and cut them off with a sharp knife. Wash the corn under cool water, pulling the silky threads off the cob as you wash. Pat the corn dry with a clean towel after washing.

3. Spray the surface of your broiler pan lightly with nonstick spray or olive oil. Olive oil imparts a nice flavor to the corn.

4. Combine the lime juice and chili powder together in a small bowl. Alternatively, use plain olive oil if you prefer unseasoned corn.

5. Brush each cob with the lime juice or with olive oil on all sides. Lay the cobs on the broiler pan, leaving 1 to 2 inches of space between each one.

6. Place the corn in the oven. Broil for 3 to 5 minutes, or until the corn kernels become plump and the ends of the cobs turn brown. Turn the corn over, using tongs, and broil for an additional 3 to 5 minutes.

Tips & Warnings

• Broiling cooks the corn quickly. Use the light and window on your oven to monitor the corn as it cooks so you can remove it or turn it before it begins to burn.

• If you like butter on your corn, use it after cooking. Butter may smoke and burn under the high heat of the broiler.

References

• York College: Spicy Roasted Corn and Chicken Salad