Looking to indulge in some mouthwatering pan roasted corn without firing up the grill? Look no further! With just a seasoned cast iron skillet and some corn, you can enjoy the irresistible flavors of sweet and roasted corn right from the comfort of your kitchen. Whether you have fresh corn, frozen kernels, or even canned corn, this stovetop method will leave you craving for more.
Ingredients for Pan Roasted Corn
- Corn (whole kernel, fresh, frozen, or canned)
- Milk (2% or whole)
- Seasoned cast iron skillet
- Long-handled tongs
Easy Steps to Make Pan Roasted Corn on the Stove
Roasting corn on the stove may sound intimidating, but it’s actually quite simple. Just follow these steps:
- Decide whether you want to roast corn on the cob or loose kernels.
- For fresh corn, remove the husks and silks, rinse, break in half, and soak in milk for 15 minutes.
- If using frozen or canned corn, thaw or drain and then soak in a little milk.
- Heat up a dry, seasoned cast iron skillet over medium heat.
- Carefully add the corn to the hot skillet using long-handled tongs or a spoon. Be cautious as it may splatter.
- Keep an eye on the skillet and adjust the heat if needed. The corn should pop and sizzle while cooking, but avoid burning it.
- Rotate the corn or stir the kernels frequently until they turn deep golden brown.
- After about 6-8 minutes, you’ll notice the sides of the corn beginning to brown. Continue rotating until most of the kernels are almost black.
- Once the kernels are roasted, you can enjoy them as is, add butter, or shuck them if you roasted whole corn cobs. You can also freeze the roasted corn for later use in soups and stews.
Feel free to experiment with seasonings like garlic powder, smoked paprika, or chili powder. You can even recreate the popular Mexican street fair corn by adding cheese on top. Don’t forget to sprinkle some salt and black pepper to taste.
The Sweetness Secret: Soaking Corn in Milk
To enhance the sweetness of your pan roasted corn, here’s a secret tip: soak the corn in a little milk before roasting. This simple step allows the sugars in the milk to permeate the kernels, resulting in an even sweeter end product. Just make sure to dry the corn before placing it in the hot skillet!
Choosing the Right Corn
While yellow corn is often the sweetest, you can use any type or color of corn for pan roasting. The milk soak brings out the natural sweetness regardless. So go ahead and use white corn, fresh corn, frozen kernels, or even canned corn.
The Perfect Pan for Pan Roasting
For the best results, use a heavy-bottomed skillet, preferably a seasoned cast iron one. Dry heat without any oil or butter gives the corn that delightful roasted flavor and char.
Pan Roasted Corn on the Cob
Absolutely! You can pan roast loose kernels or corn on the cob. Just remember to use long-handled tongs to rotate the corn cob as it roasts in the cast iron skillet.
Organic vs. Conventional Corn
For the highest quality, opt for certified organic, non-GMO corn or locally sourced corn. If you choose conventional, keep in mind that it is likely genetically modified. It’s always good to be aware of the choices we make when it comes to our food.
Frozen or Canned Corn? No Problem!
Whether you have fresh, canned, or frozen corn, you can still enjoy delicious pan roasted corn. Just rinse frozen or canned corn before soaking it in milk, and you’re good to go.
Storage and Reheating
If you have any leftovers, store your pan roasted corn in an airtight container in the refrigerator for up to 5 days. Alternatively, you can freeze it for up to 6 months. The roasted corn adds a delightful touch to winter soups and stews. To reheat, simply microwave it with a paper towel covering for 2-3 minutes until hot. Alternatively, wrap the roasted corn cobs in foil, place them on a baking tray, and cook at 325°F until warmed throughout.
So, whether you’re looking to elevate your favorite dishes or serve up a delightful side dish, pan roasted corn is the way to go. Give it a try and savor the smoky sweetness that will leave you craving for more!