How to Make Fire-Roasted Corn using a Pan or Skillet
We love fire-roasted (or pan-roasted) corn using fresh summer corn on the cob.
If you are making corn on the cob for dinner, this is a great way to use up any leftover corn for a fresh corn salad later in the week. Or, make a bunch of corn and freeze it to use all winter long.
Roasted corn is sweet and luscious … perfect for a summer corn salad.
If you don’t have any fresh corn, frozen corn will work just as well!
We start off with fresh corn on the cob that has been cooked and cooled. Take a knife and gently cut off the kernels from the cob. Or, you can use a (16 oz) package of frozen corn.
Corn Roasted in Your Pan for Delicious Cooked Spicy Corn
- 6 ears fresh corn on the cob Cooked, cooled and removed from the cob
- 1 tablespoon olive oil
- 1 teaspoon mild chili powder
- 1/2 teaspoon cumin
- fresh lime
- salt & pepper to taste
Using a medium-size skillet, heat the oil until hot. Add the corn and over medium heat, cook corn for about 10 minutes, stirring often.
Squeeze a little lime juice over the corn then sprinkle with chili powder, cumin, salt and pepper. Stir well to combine and cook for about 2 more minutes.
Serve this delicious roasted corn as a side dish, or make a tasty corn salad with green pepper and feta cheese.