Pan Roasted Corn

Learn how to cook Pan Roasted Corn on the stovetop and indoors! No need to fire up the grill-all you need is a seasoned cast iron skillet and some corn! Use this method for fresh corn (on or off the cob),  frozen or drained canned corn.

The sweet and roasted flavor pairs well with just about everything and this skillet roasted corn recipe is great for the hot summer when it’s too hot to grill outside and fresh corn is in season!

 Corn is one of those foods that just tastes better when it’s roasted! It has a delicious, deep flavor with a hint of sweetness!

Smoky and sweet, this roasted corn side dish pairs well with just about everything from purple hull peas to fried catfish! Here’s how to pan roast corn  canned, frozen or fresh corn- indoors with a cast iron skillet.

Ingredients

It doesn’t take a lot to make pan fried corn (actually, it’s more like pan seared corn) because there’s no oil involved. The trickiest thing about making pan grilled corn is the high heat. You’ll definitely need a set of tongs to rotate the corn cobs.

• Corn – get whole kernel corn (not cream style corn) canned corn, fresh corn or frozen corn kernels
• Milk-2% or whole
• Cast iron skillet – seasoned
• Tongs-long handled tongs work best

How to make roasted corn on the stove top

Roasting corn on the stove isn’t hard, you must have to be careful because the roasted corn kernels pop and sizzle . Here’s how to roast corn on the stove:

• You can pan roast corn on the cob or loose, whole corn kernels – your call
• If you use fresh, tear away husks and silks. Rinse, then break it in half
  Place in a big bowl and cover it with milk. Let is 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. Then soak either in a little milk.
• Meanwhile, heat up a cast iron skillet over medium heat with NO OIL – no butter, no vegetable oil and no olive oil. You want a dry, seasoned cast iron skillet
• Use long handled tongs or a spoon and add the corn to the hot skillet; Stand Back. It will splatter and spit because of the little bit of milk on it.
• Turn on the Vent. Watch the hot skillet. 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 top and decrease the heat a bit.
• Roast corn and rotate each cob or stir mixture frequently until all the corn kernels are deep golden brown
• When making pan roasted corn indoors, you’ll see the sides begin to brown after about 6-8 minutes; rotate it in the pan until most of the kernels are almost black.
• Once the kernels are roasted, you can either put them in a bowl and add butter, shuck the kernels (if roasting whole corn cobs), or freeze it for later use in soups and stews.

Some folks like to season their pan roasted corn with garlic powder, smoked paprika, chili powder or top it with cheese and make Mexican street fair corn. However you season yours, add a little salt and black pepper to taste.

Recipe Tip: Foolproof way to make corn sweeter

This is one step I always apply when roasting corn -whether I roast the whole corn cob, use frozen or canned corn, I always soak it in a little milk for a few minutes-this makes the pan roasted corn even sweeter!

The sugars in the milk permeate the kernels and when that puffed up, sugar-enhanced kernel hits the hot fire, the sugars embed themselves in the core of the kernel, making the end product sweeter than before.

Be sure to dry the corn before you place it in the hot skillet!

What kind of corn should I use for pan roasting?

The sweetest corn is usually yellow corn; however, there are other options, as in white, fresh or frozen. It doesn’t really matter what type or color of corn you use to pan roast, because the corn is soaked in milk prior to roasting. The sugars in the milk make the corn extra sweet!

What kind of pan do I use for pan roasted corn on the stovetop?

You’ll want a heavy bottomed, preferably a cast iron skillet. Make sure it’s seasoned well and is dry. For best stovetop pan roasted corn, cook the kernels on dry heat (without any oil or butter.) This gives the sweet corn that “roasted” flavor and char.

Can you pan cook corn on the cob?

Yes! You can pan roast loose corn kernels or corn on the cob; you’ll just need a pair of long-handled tongs to rotate the corn cob as it roasts in the cast iron skillet.

Organic vs. Conventional corn

The highest quality is Certified Organic, non-GMO or, corn straight from a local farm. Unfortunately, if you buy “conventional”,  you’re probably buying and eating genetically modified corn.

There’s much controversy about genetically modified foods, which I won’t go into now. But I prefer buying frozen Certified Organic non-GMO.

Can I use frozen or canned corn?

Use fresh, canned or frozen corn kernels or corn on the cob. If you use canned or frozen, rinse it before soaking it in the milk. 

Add pan roasted corn to your favorite soup or stew, add it as a pizza topping or serve it as a side dish! 

Storage and reheating

Store pan roasted corn in the refrigerator in an airtight container for up to 5 days or freeze for up to 6 months. Roasted summer corn is delicious when added to winter soups and stews! 

To reheat corn, place in microwave, cover with a paper towel and cook 2-3 minutes until hot or, wrap the roasted corn cobs in foil, place on a baking tray and cook at 325°F until warmed throughout.

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• Pineapple Casserole
• Sweet Chipotle Corn Casserole
• Homestyle Creamed Corn
• Maple Baked Beans
• Natchitoches Meat Pie
• Fried Potato Cakes
• How to Season and Cook Purple Hull Peas
• How to Season and Cook Southern Greens 
• How to Keep Cauliflower from turning brown
• How to Fix Over Salted Foods
• Restaurant-Quality Southern Fried Catfish
• Roasted Red Pepper Corn Chowder