The difference between corn in the pan and corn on the grill, is that one is hard pour corn and the other is soft pour corn.
free joke here ;p
just open your fucking mouth ;p
how come corn with butter in a pan turn into popcorn but corn with butter on a grill stays corn?
One response to “how come corn with butter in a pan turn into popcorn but corn with butter on a grill stays corn?”
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Individual corn kernels in oil are heated from all sides at once and will quickly begin to expand as the internal moisture turns to high pressure steam, well before the strong outer covering (designed to protect the seed from adverse conditions) has had a chance to break down. Finally the interior pressure causes the coating to fail as the pressurized internal material expands out – and POPS!
But with grilled corn on the cob the kernels are packed together and only the top surface it directly exposed to the heat. This allows each kernel to gradually cook as excess heat radiates off the surface or is distributed down into the cob. This gradual heating allows time for the coating to soften and the internal moisture to escape without incident.
But you probably didn’t actually want to know that, did you?
😉
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