When fresh sweet corn is in season, it becomes part of my routine to stalk all the best farm stands. I compare notes with friends to find the sweetest, freshest corn available!
This results in corn coming to my house on a very regular basis, and sometimes I like to mix up the routine for how to make it. A delicious corn salad is one option, and this skillet corn is another. By roasting the corn in a skillet, the golden brown caramelized kernels make every bite an amazing taste, enhanced by bell pepper, onion, and of course: BUTTER!
And I've also used this technique for "out of season" corn with fabulous results. So don't be limited by the date on the calendar, you'll love this easy corn side dish any time of the year!
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Ingredients Needed
- Sweet corn (on the cob)
- Red bell pepper
- Sweet or yellow onion
- Butter
- Salt + pepper
- Cooking oil
How to Roast Corn in a Skillet
Step 1: prep your veggies by chopping the onion and bell pepper, and cut the corn kernels from the cob.
Step 2: preheat a cast iron skillet on medium to medium high heat, and add a neutral oil, like canola or grapeseed oil. When the oil is hot, add the chopped onion and bell pepper. Cook 2 to 3 minutes, stirring, to soften.
Step 3: Add the corn to the skillet. Spread the corn out evenly and let it cook for about 2 minutes, undisturbed. Add the butter and seasonings and stir the corn. Continue cooking, stirring every 2 to 3 minutes. The corn will start to caramelize (turn golden-brown) after about 10 to 12 minutes. Cook until the corn is charred to your preference.
Step 4: remove from heat, adjust seasonings as needed, and serve your buttery skillet corn right away.
Variations and Substitutions
The seasonings are the easiest: in place of salt and pepper, try a shake of chili-lime seasoning to really give this corn a Tex-Mex vibe.
Fresh sweet corn is best, but even the stuff at the grocery store during the off season works great (where DOES that stuff come from??). You could potentially use canned corn or frozen corn but be VERY careful if you do. Canned corn would need to be drained VERY well, and frozen corn is covered in little ice crystals that will really flare up when they hit the hot oil in the pan!! (go ahead, ask me how I know….)
What if I Don't Have a Cast Iron Pan?
A cast iron skillet really is the best for this but if you don't have one, just use the heaviest and sturdiest skillet you have. Bigger is also better, as you want the corn to spread out so it caramelizes evenly.
📖 Recipe
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Skillet Roasted Corn
Ingredients
- 3-4 ears fresh sweet corn
- ½ a small red bell pepper
- 3-4 TB chopped sweet or yellow onion
- 3 TB butter
- Salt + pepper to taste or chili-lime seasoning
Instructions
- To prep: Cut kernels off the cobs and chop the bell pepper and onion.3-4 ears fresh sweet corn, ½ a small red bell pepper, 3-4 TB chopped sweet or yellow onion
- Heat a cast iron skillet on medium heat, add a little neutral oil, like canola or grapeseed oil. When hot, add the onion and bell pepper. Cook 2 to 3 minutes, stirring, until the veggies start to soften.
- Add the corn to the skillet and spread it out evenly. Let it cook for about 2 minutes, undisturbed.
- Add the butter and seasonings, then stir the corn.3 TB butter, Salt + pepper to taste
- Continue cooking on medium to medium-high heat, stirring every 2 to 3 minutes to give the corn a chance to caramelize.
- The corn will begin to turn golden-brown after about 10 to 12 minutes. Cook until the corn is charred to your preference. Serve warm.
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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