Easy Skillet Roasted Corn (Simple Recipe!)

Name: Easy Skillet Roasted Corn (Simple Recipe!)
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds frozen corn kernels; 0.5 onion (diced (yellow, brown, or sweet onion)); 1.5 tbsp garlic (minced); 2 tbsp butter; 2 tbsp olive oil; kosher salt; pepper

20m

Serves 8

borrowedbites.com

Easy Skillet Roasted Corn (Simple Recipe!)

borrowedbites.com

20m

Serves 8

Directions

1Heat a 12-inch skillet over medium-high heat.
2Once hot, add in butter and oil until melted.
3Add in diced onion and garlic and sauté for 2-3 minutes, stirring occasionally, until fragrant and translucent, ensuring the pan stays very hot but not so hot that they burn.
4With the pan very hot, add in frozen corn kernels.
5Continue to cook for approximately 10 minutes, stirring occasionally, until the kernels are soft and spotted with deep shades of brown.
6Finish with salt and pepper to taste.

Ingredients

2 pounds frozen corn kernels
0.5 onion (diced (yellow, brown, or sweet onion))
1.5 tbsp garlic (minced)
2 tbsp butter
2 tbsp olive oil
kosher salt
pepper

Equipment

12-inch skilletcast iron skillet

Tips

Use a cast iron skillet to produce the most color on the corn.
After sautéing the onions and garlic, make sure the pan is really hot before adding the corn to ensure kernels roast and don't steam.
Do not overcrowd the pan (use a 12-inch skillet); if the pan is too crowded, the corn won't caramelize.
Stir the corn occasionally, allowing plenty of time without stirring for dark brown spots to develop.
Fresh herbs like thyme, parsley, and cilantro can be added during the last 5-10 minutes of cooking.
Herb butter can be used in place of plain butter.
For a Mexican corn salad, sprinkle in cilantro and cotija cheese once the corn is cool.
When doubling the recipe for a crowd, use two separate skillets or make the recipe twice in one skillet.
If making two batches, hold the first finished batch in a covered heatproof serving dish.
Fresh corn kernels or thoroughly drained canned corn can be used instead of frozen corn.
Garlic can burn in 60 seconds; consider adding it towards the end of cooking for better flavor and to avoid bitterness.
To avoid burned garlic, watch the heat; it should be very hot but not so hot that garlic quickly burns.
Reheat roasted corn in the microwave or a skillet on the stove.
Best seasonings for roasted corn include onion and garlic, chili powder, chili lime seasoning, fresh herbs, feta cheese, parmesan cheese, or chopped red or green bell peppers.

Easy Skillet Roasted Corn (Simple Recipe!)

20m

Serves 8

borrowedbites.com

Easy Skillet Roasted Corn (Simple Recipe!)

borrowedbites.com

20m

Serves 8

Directions

1Heat a 12-inch skillet over medium-high heat.
2Once hot, add in butter and oil until melted.
3Add in diced onion and garlic and sauté for 2-3 minutes, stirring occasionally, until fragrant and translucent, ensuring the pan stays very hot but not so hot that they burn.
4With the pan very hot, add in frozen corn kernels.
5Continue to cook for approximately 10 minutes, stirring occasionally, until the kernels are soft and spotted with deep shades of brown.
6Finish with salt and pepper to taste.

Ingredients

2 pounds frozen corn kernels
0.5 onion (diced (yellow, brown, or sweet onion))
1.5 tbsp garlic (minced)
2 tbsp butter
2 tbsp olive oil
kosher salt
pepper

Equipment

12-inch skilletcast iron skillet

Tips

Use a cast iron skillet to produce the most color on the corn.
After sautéing the onions and garlic, make sure the pan is really hot before adding the corn to ensure kernels roast and don't steam.
Do not overcrowd the pan (use a 12-inch skillet); if the pan is too crowded, the corn won't caramelize.
Stir the corn occasionally, allowing plenty of time without stirring for dark brown spots to develop.
Fresh herbs like thyme, parsley, and cilantro can be added during the last 5-10 minutes of cooking.
Herb butter can be used in place of plain butter.
For a Mexican corn salad, sprinkle in cilantro and cotija cheese once the corn is cool.
When doubling the recipe for a crowd, use two separate skillets or make the recipe twice in one skillet.
If making two batches, hold the first finished batch in a covered heatproof serving dish.
Fresh corn kernels or thoroughly drained canned corn can be used instead of frozen corn.
Garlic can burn in 60 seconds; consider adding it towards the end of cooking for better flavor and to avoid bitterness.
To avoid burned garlic, watch the heat; it should be very hot but not so hot that garlic quickly burns.
Reheat roasted corn in the microwave or a skillet on the stove.
Best seasonings for roasted corn include onion and garlic, chili powder, chili lime seasoning, fresh herbs, feta cheese, parmesan cheese, or chopped red or green bell peppers.