Roasted corn is one thing most people really like, but they forget to make it! If you don’t want to fire up the grill, then just heat up the stove!
A dry cast-iron skillet and a few ears of corn pre-soaked in milk will convince you there is no other way to eat corn! You can eat it on the cob, or shuck the kernels off the cob, or make a roasted corn and green chile dip.
Unless you’re buying truly Certified Organic, non-GMO corn straight from the farm, you’re probably buying and eating genetically modified corn. I strongly recommend buying frozen Certified Organic non-GMO corn for any dish that calls for corn. Having said that, all you need to do is thaw the corn in a sink of cool water, then, squeeze each ear in a paper towel, place it in a bowl and pour milk over it.
The sugars in the milk permeate the corn 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.
Pull the corn husks off and tear off the corn silk. Rinse the corn, then break it in half. Put the corn in a big bowl and cover it with milk or buttermilk. Let is soak for about 15 minutes. Meanwhile, heat up a cast iron skillet with NO OIL. Once the skillet is about to catch on fire, turn down the heat and put the corn in it.
Stand Back. Use Long Tongs. Turn on the Vent.
You’ll see the sides of the corn begin to brown; rotate the corn in the pan until most of the kernels are almost black. From here, you can either put it in a bowl and melt butter over the corn, stand the corn cob on one end and slide a knife down the sides to release the kernels, or just put foil over it and leave it alone. Or, you can freeze it and use it in soups and stews for later in the year when Organic non-GMO fresh corn isn’t available.
Dry-heat method of pan roasting sweet corn in a cast iron skillet
- 4 ears corn
- 4 cups milk or buttermilk
- butter to taste
- salt and pepper to taste
Remove the husks off the corn and pull away silk; rinse and break corn in half
Place corn in a big bowl and pour in enough milk to cover the corn
Let corn soak in milk for about 15 minutes
Heat a cast iron skillet on medium high; turn on the oven vent now:)
Using long tongs, remove corn from milk and place it in hot skillet; stand back; it sputters and pops!!! Turn corn and move it around in the skillet until most of each ear looks burnt
Now, you can either roll the corn in butter and set aside, or stand it on end and slide a knife down to release the kernels
- You can roast the corn and freeze it if you like; it's always nice to have around for soups and stews
- The premise behind this cooking method is High, Hot and Fast.The pan will get really hot and start smoking; don't panic. Turn on the vent, open the windows. And don't burn the house down.