Smoky Pan Roasted Corn on the Cob
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.
Servings 4
Ingredients
- Four ears of fresh corn shucked
- 1.5 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- ½ teaspoon 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 ½ minutes, then give each cob a quarter turn and continue cooking for 2-2 ½ 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.