Pan Roasted Sweet Corn

5 from 22 votes

Dry-heat method of pan roasting sweet corn in a cast iron skillet

Prep Time15

Cook Time10

soak corn15

Total Time25

Course: Side Dish, Snack

Cuisine: American, International

Servings: servings

Calories: 75kcal

4 ears corn , broken in half; if you use canned, drain it and dry on paper towel; if you use frozen, thaw it and make sure it's dry
milk, enough to cover corn 2% or whole
butter salted or unsalted; to taste
salt and pepper to taste

Prep Corn:
Remove the husks off the corn and pull away silk; rinse and break corn in half; (if using corn kernels, thaw frozen and drain canned; proceed to next step)
4 ears corn
Place corn in a big bowl and pour in enough milk to cover the corn
milk, enough to cover corn
Let corn soak in milk for about 15 minutes
Heat a cast iron skillet on medium ; Do Not Add Any Oil; 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 it begins to turn brown. If you smell burnt corn, pull your skillet off the heat and turn the heat down
Season corn with salt, pepper, butter or any other seasoning you prefer
butter, salt and pepper

The amount of milk you need depends upon how much corn you have. Just use enough milk to cover the corn.
Be sure to dry off the corn really well before you add it to the hot pan!
The premise behind this cooking method is High, Hot and Fast.The pan will get really hot so you'll need a heavy duty pot holder.
Turn on the vent, open the windows. And don't burn the house down
You can roast the corn and freeze it if you like; it's always nice to have around for soups and stews