Pan-Seared Corn: A Quick, Crispy Delight

Pan-seared corn is a quick, easy, and tasty dish that can be made in under 15 minutes. It's perfect as a side or a snack, and you can add your own spices and herbs to customise the flavour. You can use frozen, tinned, or fresh corn on the cob for this recipe, and a cast-iron skillet is recommended for the best results. Simply heat some oil in the pan, add your corn, and cook until browned. You can then add your choice of seasonings, such as chilli powder, paprika, or garlic, and stir until your corn is nicely coated.

Pan searing corn on the cob

Pan-Searing Corn on the Cob

Ingredients

• Corn on the cob
• Oil
• Butter
• Cilantro/coriander leaves
• Garlic
• Lemon juice
• Salt
• Pepper

Method

• Heat a saute pan or skillet over medium-high heat. Brush the pan with oil.
• Place the corn in the pan and cook over medium-high heat for about 5-7 minutes until lightly browned. Use tongs to turn the corn occasionally to brown the sides evenly.
• Reduce the heat to medium and add 3 tablespoons of water. Cover the pan with a lid and cook until all the water evaporates. This step should take about 3 minutes.
• While the corn is cooking, prepare the garlic-herb butter. Mix the butter, minced garlic, lemon juice, chopped cilantro, salt, and pepper in a small bowl. Adjust the ingredients according to your taste.
• Once the water evaporates, turn off the heat. Remove the corn from the pan and apply the prepared dressing using a pastry brush.
• Serve hot.

Tips

• Use a non-stick skillet or saute pan to roast the corn.
• Do not overcrowd the pan with corn on the cob. Place the corn in the pan so that it touches the surface of the pan. If you have more corn than your pan can hold, roast it in batches.
• When you add water, it will boil vigorously, so be careful.

Pan searing frozen corn

Pan-Searing Frozen Corn

Ingredients

• Frozen corn kernels
• Butter
• Olive oil
• Salt
• Black pepper
• Optional: onion, garlic, chili powder, sugar, fresh herbs

Method

• Heat a 12-inch skillet over medium-high heat. Cast iron skillets are best for achieving an even colour on the corn.
• Add butter and oil to the pan.
• If desired, add diced onion and garlic to the pan and sauté for 2-3 minutes, stirring occasionally, until fragrant and translucent.
• Get the pan very hot before adding the corn kernels.
• Add the frozen corn kernels and roast, stirring occasionally. For even cooking, spread the corn in a single layer and avoid overcrowding the pan.
• Cook for around 10-15 minutes, stirring occasionally, until the kernels are soft and spotted with dark golden brown spots.
• Season with salt and black pepper to taste.
• If desired, add fresh herbs during the last 5-10 minutes of cooking time.

Tips

• To avoid the corn steaming instead of caramelising, make sure the pan is hot before adding the corn.
• To store leftover corn, keep it in an airtight container in the fridge for 3-5 days.

Pan searing corn with olive oil

Pan-Searing Corn with Olive Oil

Ingredients

• Corn on the cob
• Olive oil
• Salt
• Pepper
• Garlic (optional)
• Smoked paprika (optional)
• Butter (optional)
• Cilantro/coriander leaves (optional)
• Lemon juice (optional)

Utensils

• Cast iron skillet or non-stick pan
• Pastry brush (optional)
• Tongs

Method

• Shuck the corn and set aside.
• Heat olive oil in your pan over medium-high heat for about a minute, until shimmering.
• If using, stir in garlic and spices (e.g. smoked paprika) and heat for about 30 seconds, distributing the spices evenly across the bottom of your pan.
• Add the corn and cook over medium-high heat for 2-2 1/2 minutes.
• Turn the corn, either by giving each cob a quarter turn or using tongs to turn the corn occasionally, and continue cooking for another 2-2 1/2 minutes.
• Repeat the above step until all sides are cooked to your liking. This should take around 8-10 minutes in total.
• If you are using butter, cilantro/coriander, and lemon juice, prepare a garlic-herb butter by mixing these ingredients in a small bowl.
• Once the corn is cooked to your liking, remove the corn from the heat and, if desired, apply the prepared dressing using a pastry brush.
• Serve hot.

Tips

• Use tongs to easily rotate the corn in the pan for cooking on all sides.
• If your corn is too long to fit comfortably in your pan, cut it in half before roasting.
• Be careful when adding water to the pan as it will boil vigorously.
• If you are using butter, add it during the last minute or so of cooking at a lower heat to avoid burning it.

Pan searing corn with butter

Pan-Searing Corn with Butter

Ingredients

• Corn on the cob
• Butter
• Salt
• Pepper
• Oil
• Water
• Garlic
• Cilantro/Coriander leaves
• Lemon juice

Method

• Heat a saute pan/skillet over medium-high heat. Brush the pan with oil.
• Place the corn in the pan and cook over medium-high heat for about 5-7 minutes until lightly browned. You can use a tong to turn the corn occasionally to brown the sides evenly.
• Reduce the heat to medium and add 3 tbsp of water and cover with a lid. Cook until all the water evaporates. This step takes about 3 minutes.
• Meanwhile, prepare the garlic-herb butter. Mix the butter, minced garlic, lemon juice, chopped cilantro, salt, and pepper in a small bowl.
• Once the water evaporates, turn off the heat. Remove the corn from the pan and apply the prepared dressing using a pastry brush. Serve hot.

Tips

• If you want to add a little extra flavour to your corn, you can sprinkle on some sugar, chile flakes, Cajun seasoning, paprika, or fresh herbs.
• If you want to make the dish a little more indulgent, you can replace the butter with bacon fat or use a combination of the two.
• If you want to avoid using oil, you can skip this step and place the corn directly into the pan.

Pan searing corn with spices

Pan-Searing Corn with Spices

Ingredients

• Corn on the cob
• Olive oil
• Garlic
• Smoked paprika
• Seasoned salt
• Lemon juice
• Cilantro/coriander leaves
• Black pepper
• Red bell pepper
• Red onion
• Poblano pepper
• Ground cumin
• Black olives

Method

• Shuck the corn and set aside.
• Heat olive oil in a cast-iron skillet over medium-high heat until shimmering.
• Stir in minced garlic and spices (smoked paprika and seasoned salt) and heat for about 30 seconds, distributing the spices evenly across the bottom of the pan.
• Add the corn and cook over medium-high heat for 2-2 1/2 minutes.
• Turn each cob a quarter turn and continue cooking for 2-2 1/2 minutes on each side, moving the cobs around the pan to soak up the spices. Repeat until all sides are cooked and nicely seasoned.
• In a separate bowl, prepare the garlic-herb butter by mixing softened butter, minced garlic, lemon juice, chopped cilantro/coriander leaves, and black pepper.
• Once the corn is cooked, remove the cobs from the pan and apply the prepared dressing using a pastry brush.
• Serve hot.

Tips

• Use tongs to easily rotate the corn in the pan for even cooking on all sides.
• If your corn is too long to fit comfortably in the pan, cut it in half before roasting.
• You can also add other spices like chili powder or cumin to taste.

Frequently asked questions