Pan Roasted Corn on the Cob
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Pan Roasted Sweet Corn

Dry-heat method of pan roasting sweet corn in a cast iron skillet
Prep Time15 mins
Cook Time10 mins
soak corn15 mins
Total Time25 mins
Course: Side Dish, Snack
Cuisine: American, International
Servings: 1 ear of corn per person
Calories: 100kcal
Author: SmartyPantsKitchen


  • 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
  • Enjoy!


  • 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.