Skillet Roasted Corn
You will want to make this amazing Skillet Roasted Corn whenever a quick side dish is needed. Because it uses frozen corn it’s easy enough for weeknights, but delicious enough for serving to guests.
- 2 pounds frozen corn
- ½ onion diced
- 1½ tbsp garlic minced
- 2 tbsp butter
- 2 tbsp olive oil
- kosher salt to taste
- pepper to taste
Begin by heating skillet over medium high heat. While it gets hot dice the onion and mince the garlic if needed. Once the skillet is hot add the butter and oil.
Add in onion and garlic. Saute for 2-3 minutes, stirring occasionally. Watch that the pan is hot but not so hot that they burn.
Add in frozen corn. Continue to cook for approximately 10 minutes. It is done when the kernels are soft and are spotted with deep shades of brown. Finish with salt and pepper to taste.
Tips & Tricks
- Using a cast iron skillet will produce the most color on the corn.
- After sautéing the onions and garlic make sure the pan is really hot before adding the corn. This will ensure that they roast and don't steam.
- Do not overcrowd the pan. If the pan is too crowded the corn won"t be able to caramelize.
- Use real butter and extra virgin olive oil for the best flavor.
Calories: 172kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 31mg | Potassium: 349mg | Fiber: 3g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg