How to make the best fire roasted corn to serve as a side dish or on a salad or tacos!
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!
Ingredients Needed for Fire-Rosted Corn
- Fresh Corn on the Cob
- Olive Oil
- Chili Powder
- Dried Cumin
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.
Adjust the lime and chili powder to your liking. Do a taste test and add a little more of both if needed.
Serve this delicious roasted corn as a side dish or make a tasty corn salad with green pepper and feta cheese.
Can I use Frozen Corn Instead of Corn on the Cob?
Yes, frozen corn will work too. Thaw and drain the frozen corn well before using.
What Can I do With Fire-Roasted Corn?
- Eat as a tasty side dish
- Use as a topping on your green salad
- Mix with black beans in white rice
- Add to beef or chicken tacos
- Make a delicious corn salsa
- Nacho topping