In this article, we’ll show you exactly how to make corn on the cob on your stovetop in a cast iron skillet! And if you want to take your cast iron corn on the cob game to the next level, use a lacto-fermented fruit rub before serving.
In our previous article, we wrote about how to lacto-ferment various fruits to produce delicious culinary creations used by the world’s top restaurants.
One great way to use lacto-fermented fruits is to blend them into a sauce to be used as fruit rubs. The resulting rubs are very versatile and can be used on virtually anything you make, from meats to veggies to desserts.
One of the very best uses of lacto-fermented fruit rubs we’ve found thus far is applying them to corn on the cob. We wish we’d thought of this idea ourselves, but inspiration came via the book The Noma Guide to Fermentation.
A jar of lacto-fermented peach-basil-honey rub, ready to be applied on pan-roasted corn on the cob.
There are lots of ways to make corn on the cob. When it’s scorching hot outside, you may be less inclined to want to stand over a hot outdoor grill cooking — even though corn on the cob made over a flame has amazing flavor and visual appeal.
Thankfully, there’s a way to make delicious, picture-perfect corn on the cob inside your air conditioned house on your stovetop…
