You can't always get to the fire pit when you want the smoky-sweet taste of roasted corn. But pan-roasting corn kernels in a cast-iron skillet provides a similar campfire effect. Begin with the freshest ears you can find, and use a sharp knife to remove the kernels, so that none of the juicy corn gets left behind on the cob.
Things You'll Need
- Vegetable brush
- Cutting board
- Chef's knife
- Cast-iron skillet
- Vegetable oil
- Sea salt
- Spatula or wooden spoon
Husk the corn and remove all corn silk with a vegetable brush or damp paper towel.
Set the corn on a cutting board and cut down one side of the cob, from top to bottom. Continue cutting kernels from all sides of the cob until all corn kernels are removed from each cob.
Set the skillet on the burner and turn the burner to high.
Toss the kernels with about 1 tablespoon of vegetable oil and a pinch of salt.
Add the corn kernels to the hot pan.
Cook the corn in the pan for about 3 minutes, stirring occasionally.
Remove the pan from the heat when the kernels are all uniformly golden, or some are slightly blackened, according to taste.
Tips & Warnings
- High heat and a dry pan will result in the slightly charred roasted corn that some people favor. You may prefer cooking them on a medium-high heat and adding a small amount of fat directly to the pan for more golden corn.
- Roasted corn combines well with other summertime vegetables, including tomatoes, onions, okra and peppers. If you're making dish that pairs corn with other vegetables, roast or cook all vegetables separately, then briefly heat them together along with a drizzle of oil, vinegar or another liquid.
- Cast iron can become very hot when heated. Be careful when handling the skillet.
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