What To Know
- Whether you’re craving a quick side dish or a smoky centerpiece, this guide will empower you to master the art of skillet roasted corn.
- Reduce the heat to medium-low and continue cooking the corn for an additional 5-7 minutes, or until the kernels are caramelized and slightly charred.
- To reheat, spread the corn in a single layer on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through.
Corn, a beloved summer staple, can be transformed into a delectable treat when roasted in a skillet. This simple yet flavorful technique yields tender, juicy kernels with a smoky, caramelized exterior. Whether you’re craving a quick side dish or a smoky centerpiece, this guide will empower you to master the art of skillet roasted corn.
Ingredients:
- 4-6 ears of fresh corn
- 2-3 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Equipment:
- Cast-iron skillet or heavy-bottomed skillet
- Tongs or a spatula
- Sharp knife
Step-by-Step Instructions:
1. Prepare the Corn: Remove the husks and silk from the corn. Using a sharp knife, cut the kernels off the cob into a large bowl.
2. Heat the Skillet: Heat the butter in a cast-iron skillet over medium-high heat.
3. Add the Corn: Once the butter is melted and shimmering, add the corn kernels to the skillet.
4. Season and Stir: Season the corn with salt and pepper. Use tongs or a spatula to stir and distribute the corn evenly.
5. Roast the Corn: Cook the corn for 5-7 minutes, stirring occasionally. The kernels should become tender and start to brown.
6. Caramelize the Corn: Reduce the heat to medium-low and continue cooking the corn for an additional 5-7 minutes, or until the kernels are caramelized and slightly charred.
7. Serve: Remove the skillet from the heat and transfer the roasted corn to a serving bowl. Serve immediately.
Seasoning Variations:
- Spicy: Add a pinch of cayenne pepper or chili powder for a kick.
- Herbaceous: Sprinkle with fresh herbs such as cilantro, basil, or parsley.
- Citrusy: Zest and juice a lime or lemon over the corn for a refreshing twist.
- Sweet and Smoky: Add a drizzle of honey or maple syrup and a pinch of smoked paprika.
Serving Suggestions:
- As a side dish with grilled meats or fish
- In salads and grain bowls
- As a topping for tacos or burritos
- In soups and stews
Storage and Reheating:
- Store leftover roasted corn in an airtight container in the refrigerator for up to 3 days.
- To reheat, spread the corn in a single layer on a baking sheet and warm in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through.
Health Benefits of Skillet Roasted Corn:
- High in Fiber: Corn is an excellent source of dietary fiber, which promotes digestive health and satiety.
- Rich in Antioxidants: Corn contains antioxidants like lutein and zeaxanthin, which protect against eye diseases.
- Good Source of Vitamins and Minerals: Corn provides essential vitamins (B vitamins, vitamin C) and minerals (potassium, magnesium).
Frequently Asked Questions:
- What type of skillet is best for roasting corn? A cast-iron skillet is ideal for its excellent heat retention and ability to create a smoky flavor.
- Can I use frozen corn? Yes, but frozen corn may require a longer cooking time.
- How do I prevent the corn from sticking to the skillet? Make sure the skillet is hot before adding the corn and stir frequently during cooking.
- Can I add other vegetables to the skillet? Yes, bell peppers, onions, or zucchini can be added for extra flavor and nutrients.
- How long can I store roasted corn? Leftover corn can be stored in the refrigerator for up to 3 days.
