Pan-Roasted Corn: A Simple, Quick Treat

Pan-roasting corn is a quick and easy way to add a smoky flavour to your meal. You can use frozen, tinned, or fresh corn on the cob, and the whole process should only take 15–20 minutes. The basic recipe involves heating oil in a pan, adding corn, and seasoning with salt and pepper. However, you can experiment with different oils, seasonings, and additional ingredients such as garlic, chilli, or cheese.

Pan-roasting corn in bacon grease

Ingredients

• Corn kernels
• Bacon grease
• Salt
• Pepper
• Optional: garlic, chilli lime seasoning, queso fresco, onion, butter, olive oil, fresh herbs

Method

To make pan-roasted corn in bacon grease, start by frying some bacon in a pan. Once the bacon is cooked, remove it from the pan and keep the leftover grease in the pan.

Next, add your corn kernels to the pan. You can use either fresh, frozen, or canned corn for this recipe, but be sure to drain the corn first if using canned. Cook the corn over medium-high heat for around 10 minutes, stirring occasionally, until the kernels start to brown.

If you're using any additional ingredients like garlic, onion, or herbs, now is the time to add them to the pan. Cook for a further 5-7 minutes, continuing to stir, until the corn is golden brown.

Finally, remove the pan from the heat and season with salt and pepper, or chilli lime seasoning if you're looking for a bolder flavour. Give everything a good stir, then serve warm.

Tips

• To prevent the garlic from burning, add it to the pan after the corn has started to brown.
• If using fresh corn, there's no need to boil it first.
• For a Southern-style flavour, replace the queso fresco with bacon crumbles.
• To get the best colour on the corn, use a cast-iron skillet if you have one.
• Make sure the pan is hot before adding the corn, to ensure the kernels roast rather than steam.
• Don't overcrowd the pan—use a 12-inch skillet to give the corn enough space to caramelise.
• Only stir the corn occasionally, allowing plenty of time in between for those dark brown spots to develop.
• This recipe can be made ahead of time and reheated in a skillet or microwave when needed.

How to make roasted creamed corn

Ingredients

• 5 cups of corn (fresh, frozen, or canned)
• 1 small onion, diced
• 3 tablespoons of unsalted butter
• 2 tablespoons of all-purpose flour
• 2 teaspoons of white sugar
• Optional: 2 sprigs of fresh thyme
• Salt and pepper to taste

Method

Firstly, you'll want to get your corn ready. If you're using fresh corn, cut the kernels off the cob. If you're using frozen corn, make sure it's thawed. Canned corn should be drained.

Now, heat some oil in a large skillet over medium-high heat. Add your corn and cook until it starts to brown, stirring occasionally. This should take around 10-12 minutes. If you're using fresh corn, you may want to add the corn to the pan in a single layer to help it caramelize.

Next, remove the corn from the pan and set it aside. Add a little more oil to the pan if needed, then add your diced onion. Cook the onion over medium heat until it's translucent, which should take around 4 minutes.

Add the butter, flour, salt, and pepper to the pan and cook for another 2-3 minutes, stirring frequently.

Now, add the corn back to the pan and mix well. Pour in the milk, cream, sugar, and thyme (if using), and stir over medium heat. Keep cooking and stirring until the mixture comes to a boil and thickens.

Once it's boiling, let it cook for another minute, continuing to stir. Remove around 1 cup of the corn mixture and blend it until smooth, either using a hand mixer or by transferring it to a blender. Stir this back into the rest of the corn.

Finally, taste and adjust the seasoning with salt and pepper as needed. Serve warm and enjoy!

Using frozen corn for pan-roasting

Ingredients:

• Frozen corn kernels (2 pounds)
• Onion (½, diced)
• Garlic (1½ tablespoon, minced)
• Butter (2 tablespoon)
• Olive oil (2 tablespoon)
• Salt and pepper to taste

Optional Ingredients:

• Fresh herbs (thyme, parsley, cilantro)
• Cheese (crumbled queso fresco, cotija, parmesan, or feta)
• Spices (chili powder, chili lime seasoning)

Instructions:

• Heat a 12-inch skillet over medium-high heat. Cast iron skillets produce the best colour on the corn, but any skillet will work.
• Add butter and oil to the hot skillet and let it melt.
• Add diced onion and garlic to the skillet. Sauté for 2-3 minutes, stirring occasionally, until fragrant and translucent. Be careful not to burn the garlic.
• With the pan very hot, add in the frozen corn kernels.
• Cook for approximately 10-15 minutes, stirring occasionally. Make sure the pan is hot enough before adding the corn to prevent steaming. Stirring too often will also prevent the corn from caramelising, so only stir occasionally.
• The corn is done when the kernels are soft and spotted with deep shades of brown.
• Season with salt and pepper to taste. You can also add some fresh herbs during the last 5-10 minutes of cooking time to accentuate the flavour of the corn.
• For an extra cheesy touch, sprinkle in some crumbled cheese, such as queso fresco, cotija, or parmesan.
• If you're making a larger batch, use two separate skillets or cook the corn in two batches to avoid overcrowding the pan.

Tips:

• Frozen corn is the easiest option, but you can also use fresh corn kernels or canned corn that has been thoroughly drained.
• Store any leftover roasted corn in an airtight container in the fridge for 3-5 days. Reheat in the microwave or skillet when needed.

Using canned corn for pan-roasting

Pan-roasting corn is a great way to elevate a simple can of corn into a delicious side dish. It's easy to do and only takes about 20 minutes. Here's a step-by-step guide to help you get started:

Ingredients:

• 1 can (15.25-oz) of whole sweet corn kernels, drained
• 1 tablespoon of your preferred cooking oil (olive oil, vegetable oil, or bacon grease)
• Optional: 1 clove of garlic, minced or pressed
• Optional: Your choice of seasonings (chili lime seasoning, salt, pepper, etc.)
• Optional: Cheese (queso fresco, feta, parmesan, etc.)

Instructions:

• Heat your chosen oil in a medium-sized skillet over medium heat.
• Drain the canned corn and add it to the pan.
• Let the corn roast for 8-10 minutes, stirring occasionally. If you're using garlic, add it after the first 8-10 minutes of roasting, as it cooks more quickly than the corn.
• Continue cooking the corn for an additional 5-7 minutes, or until it reaches your desired level of browning.
• Remove the pan from the heat and season with your chosen seasonings. If you're using cheese, stir it in now.
• Serve warm and enjoy!

Tips:

• If you're using garlic, be careful not to add it too early, as it can burn easily.
• You can experiment with different oils and seasonings to find your favourite flavour combinations.
• If you're making this dish ahead of time, it's best to reheat it in a skillet rather than a microwave to avoid it becoming too mushy.

So, there you have it! A simple and versatile way to transform canned corn into a tasty side dish. Enjoy experimenting with different ingredients and flavours!

Using fresh corn for pan-roasting

Prepare the Corn:

Shuck the corn and set it aside. If you are using fresh corn kernels, make sure they are dry before adding them to the pan. You can pat them with a paper towel if needed, but it's not necessary to dry each kernel individually.

Heat the Pan:

Heat a cast-iron skillet or a non-stick pan over medium-high heat. Using a cast-iron skillet will result in better caramelization and more colour on the corn. If you don't have a cast-iron skillet, any pan will work.

Add Oil and Corn:

Add enough oil to the pan to coat the bottom. You can use olive oil, vegetable oil, or even bacon grease for a Southern-inspired flavour. Place the corn in the pan, making sure it touches the surface of the pan. If you are using a lot of corn, you may need to roast it in batches to avoid overcrowding the pan.

Cook the Corn:

Cook the corn over medium-high heat for 5-10 minutes, stirring occasionally, until it is lightly browned. For corn on the cob, cook for about 2-2.5 minutes on each side, turning the cobs with tongs to ensure even cooking. If you want a smoky flavour, continue cooking until dark bits form on the corn.

Add Seasonings (Optional):

You can add various seasonings to your corn to enhance the flavour. Try adding garlic, chilli powder, chilli lime seasoning, queso fresco, or simply salt and pepper. Play around with different combinations to find your favourite!

Serve:

Once the corn is roasted to your liking, remove it from the heat and serve warm. You can also add a drizzle of garlic-herb butter for extra flavour and richness.

Pan-roasting fresh corn is a simple and delicious way to prepare this summer favourite. With just a few steps and a hot pan, you can enjoy sweet, smoky, and juicy corn any time of the year!

Frequently asked questions