Pan-Roasted Sweet Corn on the Cob
What’s not to love about corn on the cob? It’s sweet, juicy, and usually roasted to perfection... before it’s dipped in a bucket of butter by a guy who wants to charge you 5 bucks for the ear of corn that cost him 10 cents. Well, here’s a cob you can feel good about – you can thank me later.
What’s not to love about corn on the cob? It’s sweet, juicy, and usually roasted to perfection... before it’s dipped in a bucket of butter by a guy who wants to charge you 5 bucks for the ear of corn that cost him 10 cents. Well, here’s a cob you can feel good about – you can thank me later.
You'll Need:
corn on the cob
olive oil
salt + pepper
Here’s How:
1. In a large skillet, heat two tablespoons of olive oil to medium-high.
2. Remove the peel and silky strings from the cobs. When the oil is smoking, place the cobs in the pan.
3. Reduce the heat to medium-high. Every 1-2 minutes, give the cobs a turn so that they brown on all sides. Lightly salt and pepper the cobs as you turn them.
1. In a large skillet, heat two tablespoons of olive oil to medium-high.
2. Remove the peel and silky strings from the cobs. When the oil is smoking, place the cobs in the pan.
3. Reduce the heat to medium-high. Every 1-2 minutes, give the cobs a turn so that they brown on all sides. Lightly salt and pepper the cobs as you turn them.
4. When all sides are brown and toasty, add ½ cup of water to the pan. (Remember, water and oil aren’t friends, so you’ll want to stand back.) Place the lid on the pan and let the corn steam for 3-5 minutes.
5. Remove the lid and let the rest of the water evaporate, then turn off the heat, and serve.
