Pan-Roasted Corn
this recipe is a must to make corn as flavorful as can be with a few simple steps and some delicious toppings. Roast corn with butter salt and pepper, or bring on the Mexican flavor with jalapeno, lime, and Cotija cheese, elote style!
Servings: 6 servings
Ingredients
- 1 tablespoon oil or butter
- 1 jalapeno sliced
- 1/4-1/2 cup diced onion if desired
- 1 lb frozen corn or 4 ears of fresh corn kernels removed from the husk
- 2-3 tablespoons fresh cilantro chopped
- 1/2 lime juiced
- Pinch of salt and pepper to taste
- other options to add Cotija cheese chili powder, smoked paprika, mayo or crema, lime juice, cilantro
Instructions
- Heat a skillet on the stove over high heat.
- Add oil and jalapeno and onion, and cook for a minute.
- Stir in the corn and make quarter size spots in the corn covering the dish to allow steam to escape, this will allow the corn to be able to char as well.
- If the corn cooks in too thick of a layer it's more likely to "steam" that is not what we're looking for here.
- Stir corn and flatten it out once the first side has been charred, then char the second side.
- Stir in cilantro, lime juice, salt, and pepper.
- Add some cotija cheese, and chili powder, and drizzle with mayo if desired.
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