Roast corn is a delicious addition to a salad, chili, chowder or spicy meat dish. The best way to roast corn is on the ear but you can get the same taste by using canned corn. Roast corn is traditionally made in the oven but canned corn will end up burning since it is already cooked. You can create the same roast corn taste by sautéing the corn in a little olive oil on the stove. Canned corn will roast faster so be sure to keep an eye on it so it doesn’t burn.
Things You'll Need
- Extra Virgin Olive Oil
- Can of Corn
- Sauté pan
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Add 2 to 3 tbsp. extra virgin olive oil to a sauté pan.
Pour in the canned corn.
Cook over medium heat until the corn turns a light brown color. It will take about five minutes for the corn to brown. Serve on its own or mix it in another dish.