Marianne Martinez
Roasted corn is a delicious and simple side dish that can be made in a variety of ways. Whether you're using fresh, frozen, or canned corn, the key to achieving that perfect brown colour is a hot pan. You can roast corn on the cob or loose kernels, and season them with anything from butter and salt to chile lime seasoning and queso fresco. So, how do you make the perfect pan-roasted corn?
How to Pan Brown Corn
| Characteristics | Values |
|---|---|
| Type of corn | Fresh corn on the cob, loose corn kernels, frozen corn, canned corn |
| Preparation | Tear away husks and silks, rinse, break in half, soak in milk |
| Pan | Cast iron skillet, heavy-bottomed frying pan, grill pan, griddle pan |
| Oil | Olive oil, avocado oil, coconut oil, rapeseed oil, butter |
| Seasoning | Salt, pepper, chile lime seasoning, crumbled queso fresco, garlic powder, smoked paprika, chilli powder, fresh herbs |
| Cooking time | 8-15 minutes |
| Cooking temperature | Medium heat |
| Cooking technique | Rotate the cob or stir occasionally, without constant stirring to allow charring on each side |
| Storage | Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months |
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What You'll Learn
Pan roasting corn on the cob or loose kernels
Preparation
If you're using fresh corn on the cob, tear away the husks and silks. Rinse, then break the cob in half and place it in a big bowl. Cover it with milk and let it soak for 15 minutes. If you're using frozen corn, place it in a colander and thaw it by running cold water over it. For canned corn, simply drain and then soak in a little milk.
Pan Roasting
Heat up a cast-iron skillet over medium heat with no oil. Use long-handled tongs to place the corn in the hot skillet. Stand back, as the milk will cause the corn to splutter and spit. Turn on the vent. Watch the hot skillet, and if it gets too hot, turn the heat down a little. The corn will pop and sizzle while it's cooking. If you see the kernels getting too brown or smell burnt corn, remove the pan from the stove and decrease the heat.
Cooking Corn on the Cob
Cook the corn over medium-high heat for about 2 to 2.5 minutes, then give each cob a quarter turn and continue cooking for another 2 to 2.5 minutes. Keep turning the cob and moving it around the pan until all four sides are cooked and nicely seasoned. The corn will take about 8 to 10 minutes in total to cook.
Cooking Loose Corn Kernels
If you're using loose corn kernels, you can add a drizzle of oil to the pan to prevent them from sticking. Let the corn kernels roast in the pan for 8 to 10 minutes, stirring occasionally. If you're adding garlic, cook for an additional 5 to 7 minutes, stirring occasionally, or until the corn is golden brown to your liking.
Seasoning
Once the corn is roasted, you can season it with salt, pepper, and butter, or shuck the kernels if you roasted corn on the cob. Some other seasoning options include garlic powder, smoked paprika, chilli powder, or cheese for a Mexican street corn flavour. If you're using loose corn kernels, you can also stir in some crumbled queso fresco.
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Preparing a cast iron skillet
To prepare a cast iron skillet, start by heating it over medium heat. It is important that the skillet gets hot enough, otherwise, the corn will steam instead of caramelizing. If you are using frozen corn, there is no need to thaw it, simply add it to the hot skillet and let it cook for about 10 minutes, stirring occasionally. If you are using fresh corn, tear away the husks and silks, then rinse and break the corn in half. Place the corn in a bowl and cover it with milk, letting it soak for 15 minutes. For canned corn, simply drain and then soak in milk.
Once the skillet is hot, add the corn and stand back as it will splatter and spit due to the milk. Turn on the vent to avoid any smoke. If the corn is browning too quickly or you can smell burnt corn, remove the pan from the heat and turn down the temperature. The corn will take about 8-10 minutes to start popping and browning, but this may vary depending on the heat of your skillet. If it is taking longer, increase the heat slightly.
Stir the corn occasionally, but allow for plenty of time without stirring so that the kernels can develop dark brown spots. The corn is done when the kernels are soft and spotted with shades of brown. This should take about 10-15 minutes in total.
After the corn is done, remove it from the heat and add your desired seasonings. A simple combination of salt and pepper is always a good option, but you can also try chile lime seasoning, crumbled queso fresco, or fresh herbs such as thyme, parsley, or cilantro. If you want to add butter, consider using herb butter for extra flavor.
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Cooking times and temperatures
The cooking time for pan-roasted corn depends on the type of corn used and the level of heat. For frozen corn kernels, it takes approximately 10 minutes on medium heat to cook them. If using a cast-iron skillet, you can increase the heat to get a good char on the corn. In this case, the cooking time is reduced to around 3 minutes without stirring. If you are using a grill pan, place the corn on the grill and rotate it every few minutes to char a new section.
If you are using canned corn, it is recommended to drain and dry it before adding it to the pan. The cooking time for canned corn is around 8-10 minutes on medium heat. If you are using fresh corn, it is recommended to parboil it first by boiling it gently for around 4 minutes. This helps create tender results without drying out the corn. After parboiling, transfer the corn to a hot skillet and cook for around 3 minutes without stirring.
When pan-roasting corn, it is important not to overcrowd the pan. A 12-inch skillet is recommended to allow the corn enough space to caramelize. Stir the corn occasionally, but let it rest without stirring to help develop dark brown spots. The corn is done when the kernels are soft and spotted with deep shades of brown. This usually takes around 10-15 minutes.
If you are roasting whole corn cobs, it takes around 6-8 minutes for the sides to start browning. Rotate the cobs in the pan until most of the kernels are almost black. You can then shuck the kernels and serve them, or freeze them for later use in soups and stews.
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Seasoning and flavouring
When it comes to seasoning and flavouring your pan-browned corn, there are several options to choose from. You can use either salted or unsalted butter, depending on your preference and the other seasonings you plan to use. If you want a richer flavour, consider adding more butter.
For spices, you can use a blend of smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt. You can make your own blend by combining these spices, or you can use a store-bought blackened seasoning. If you want to reduce the spiciness, simply omit the cayenne pepper. You can also experiment with other spices and substitutions to suit your taste preferences.
If you're using canned corn, you can add salt, pepper, and garlic to the browned butter. You can also include fresh thyme, or use powdered thyme if you don't have fresh thyme available. For a more colourful and flavourful dish, add garnishes such as fresh cilantro, lime wedges, or other herbs like parsley or chives.
When cooking the corn, you can use olive oil, or substitute it with other oils like avocado, coconut, or rapeseed oil. Heat the oil in a cast iron skillet over medium heat, add the corn, and let it cook without stirring for a few minutes. Then, sprinkle your chosen seasonings over the corn. For corn on the cob, you can also try grilling it after seasoning and brushing with butter or oil.
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Storing and reheating
Storing
Leftover pan-browned corn can be stored in an airtight container in the refrigerator for 3 to 5 days. If you want to store it for a more extended period, you can try freezing it. To do this, place the corn kernels in a single layer on a prepared pan and flash-freeze them for 30 to 60 minutes. Then, transfer the frozen kernels to a freezer bag, squeeze out the excess air, seal, label, and freeze for up to 12 months.
Reheating
There are several methods you can use to reheat your pan-browned corn:
- Oven: Preheat your oven to between 325 and 350 degrees Fahrenheit. Place the corn cobs on a broiler pan or wire rack over a sheet pan. Broil for 1 minute, rotate each cob, and repeat the process until you've made two full rotations.
- Microwave: Place the corn on a microwave-safe plate or dish. Add 2 tablespoons of water and cover with another plate or a damp kitchen towel. Microwave for 30-second intervals, flipping the corn each time, until it's heated through (about 1 to 2 minutes).
- Grill: Brush the corn cobs with oil or butter and place them on a medium-heat grill. Use tongs to rotate the corn every 30 seconds until all sides are warmed (about 2 full rotations).
- Stovetop: Place a small bowl upside down inside a large bowl to catch any errant kernels. Cut the corn kernels off the cob and into the large bowl. Heat a splash of olive oil or butter in a skillet. Add the corn kernels and cook, stirring occasionally, until the kernels are lightly browned and heated through.
- Boiling: Bring a pot of water to a boil. Using tongs, carefully drop the corn cobs into the boiling water and cook for about 10 minutes until heated through.
Each of these methods will give your pan-browned corn a slightly different taste and texture, so feel free to experiment to find your preferred technique.
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Frequently asked questions
You can use fresh corn on the cob, frozen corn kernels, or canned corn.
If you're using fresh corn, tear away the husks and silks, then rinse. If you're using frozen corn, thaw it by running it under cold water. For canned corn, simply drain. Then, soak the corn in milk for 15 minutes.
A cast-iron skillet is ideal for pan-roasting corn as it retains a lot of heat, which is perfect for charring and blackening the corn. If you don't have a cast-iron skillet, any heavy-bottomed frying pan, grill pan, or griddle pan will work.
The corn should be roasted for around 8-15 minutes, depending on your heat source. You'll know it's done when the kernels are soft and speckled with dark golden brown spots. You may also hear the corn start to "pop," indicating it's nearly ready.
