7Add 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.
8Add 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.
9Add 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.
10With the pan very hot, add in frozen corn kernels.
11With the pan very hot, add in frozen corn kernels.
12With the pan very hot, add in frozen corn kernels.
13Continue to cook for approximately 10 minutes, stirring occasionally, until the kernels are soft and spotted with deep shades of brown.
14Continue to cook for approximately 10 minutes, stirring occasionally, until the kernels are soft and spotted with deep shades of brown.
15Continue to cook for approximately 10 minutes, stirring occasionally, until the kernels are soft and spotted with deep shades of brown.
16Finish with salt and pepper to taste.
17Finish with salt and pepper to taste.
18Finish with salt and pepper to taste.
Ingredients
2 pounds frozen corn kernels
2 pounds frozen corn kernels
2 pounds frozen corn kernels
0.5 onion (diced (yellow, brown, or sweet onion))
0.5 onion (diced (yellow, brown, or sweet onion))
0.5 onion (diced (yellow, brown, or sweet onion))
1.5 tbsp garlic (minced)
1.5 tbsp garlic (minced)
1.5 tbsp garlic (minced)
2 tbsp butter
2 tbsp butter
2 tbsp butter
2 tbsp olive oil
2 tbsp olive oil
2 tbsp olive oil
kosher salt
kosher salt
kosher salt
pepper
pepper
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.