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  • Pan Roasted Sweet Corn Recipe
  • Post author
    Melissa Guerra

Pan Roasted Sweet Corn Recipe

Pan Roasted Sweet Corn Recipe

Sweet corn is a delicious addition to any dinner table, but for some reason, most folks serve canned or frozen corn. Removing the kernels from an ear of corn is very easy, if you have the right tools, and little patience. Frankly, cutting the kernels off of an ear of corn takes less time than opening a can.

 

How to Make Pan Roasted Sweet Corn

 

You will need a glass pie plate for the kernel removal. The raised sides on a pie plate make it easier to keep all the corn in one place, so the kernels don’t end up on the counter top. Remove all of the husks and stringy corn silk from the cob, and wash briefly under running cold water. Place the cob in the center of the pie plate, and hold the cob vertically. Using a thinly bladed knife (a filet knife would beautifully), slice downward on the cob, cutting at the root of the kernel. Continue to turn the cob, cutting in downward strokes until all the kernels are removed. Your will have to turn the cob over so that the kernels on both ends can be removed.

Add fresh corn to your soups and stews, and you will be amazed at the difference. Add a couple of tablespoons to your cornbread recipe, or even top a salad with fresh corn kernels.

I am a huge fan of Tex-Mex style Corn in a Cup, and Pan Roasted Corn is perfect if you want to serve this treat at home. Simply roast your corn as in the recipe above, and then top with mayo, a dash of grated parmesan cheese, a pinch of chile powder, and maybe a squeeze of lime juice. This is a favorite snack in my neck of the woods, especially in the Fall. Usually there is a vendor set up right outside my supermarket, and after shopping, I would treat the kids (and myself, of course.)

 

Pan Roasted Sweet Corn Recipe

 

  • 2 tbls olive or vegetable oil
  • 1/2 of a small onion, thinly sliced (about 2 oz)
  • 2 ears of fresh sweet corn, kernels removed
  • Salt and pepper to taste

 

Heat a 10” skillet, and add the olive or vegetable oil. Allow to heat for about a minute, then add the onions. Saute until caramelized over high heat. About 2 minutes. Add the corn, and allow to saute until browned in places, about 3-5 minutes. Season with salt and pepper, and serve while still hot.

 

Serves 4

 

  • Post author
    Melissa Guerra