Smoky Pan Roasted Corn on the Cob

Try Smoky Pan Roasted Corn On the Cob whenever corn is in season: This simple five ingredient, fifteen minute vegetarian side dish packs a wallop in terms of both flavor and visual interest, making it a deliciously different option for your fresh summer corn.

Corn on the cob season is about my favorite season, and I like to play around with various ways to cook up that fresh summer corn. So, yesterday I scratched up a batch of Smoky Pan Roasted Corn on the Cob to go along with a batch of cheesy rice with sausage & spinach, rounding out a complete quick & easy stove top dinner.

To create this easy corn-on-the-cob side dish. I simply pan roasted whole cobs of corn along with a little olive oil, minced garlic, and spices in my cast iron skillet. Cooking corn up this way incorporates all of that that smoky, charred flavor that contrasts so beautifully with the sweet & juicy fresh corn kernels.

Corn on the cob thus stars as our secret special ingredient in this week’s Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable ingredients. Fresh corn is so summery and affordable this time of year, and it’s a great time to have fun exploring all of the different ways to incorporate it into your family dinners.

Smoky Pan Roasted Corn on the Cob

Ingredients

Four ears of fresh corn, shucked
1.5 Tbsp olive oil
1 tsp minced garlic
1 tsp smoked paprika
1/2 tsp seasoned salt

Directions

Shuck corn and set it aside. Heat olive oil in your cast iron skillet over medium-high heat for about a minute, until shimmering. Stir in garlic and spices and heat for about 30 seconds, distributing spices evenly across the bottom of your pan.

Add the corn and cook over medium-high heat for about 2-2 1/2 minutes, then give each cob a quarter turn and continue cooking for 2-2 1/2 minutes a side, moving cobs around the pan slightly to soak up all the spices. Repeat until all four sides are cooked and nicely seasoned.

Your corn will take about 8-10 minutes in total to cook all around, then… serve!

Note: Use tongs to easily rotate the corn in the pan for easy cooking on all sides. If you lucked into large ears of corn that are too long to fit comfortably in your pan, just cut them in half before roasting.

It’s Just That Easy To Pan Roast Corn

How’s that for a quick and easy gluten free, vegetarian side dish — and these are so pretty, too! Corn on the cob just screams summer, doesn’t it? Just 15 minutes and five ingredients makes this smoky pan roasted corn recipe a lovely accompaniment to any summer dinner, and this fresh corn side paired especially well with yesterday’s creamy, cheesy rice.

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Smoky Pan Roasted Corn on the Cob

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This simple five ingredient vegetarian side dish packs a wallop in terms of both flavor and visual interest, making it a deliciously different option for your fresh summer corn.

Course Side Dish

Total Time 13 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• Four ears of fresh corn shucked
• 1.5 Tbsp olive oil
• 1 tsp minced garlic
• 1 tsp smoked paprika
• 1/2 tsp seasoned salt

Instructions

• Shuck corn and set it aside. Heat olive oil in your cast iron skillet over medium-high heat for about a minute, until shimmering. 
• Stir in garlic and spices and heat for about 30 seconds, distributing spices evenly across the bottom of your pan.
• Add the corn and cook over medium-high heat for about 2-2 1/2 minutes, then give each cob a quarter turn and continue cooking for 2-2 1/2 minutes a side, moving cobs around the pan slightly to soak up all the spices. 
• Repeat until all four sides are cooked and nicely seasoned.
• Your corn will take about 8-10 minutes in total to cook all around, then... serve!

Notes

Use tongs to easily rotate the corn in the pan for easy cooking on all sides. If you lucked into large ears of corn that are too long to fit comfortably in your pan, just cut them in half before roasting.

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