Pan-Roasted Corn
I find myself cooking for one this week as the lady of the house is off performing her duties as Grandma; thus, my diet has been rather eclectic.
My meal planning method is to have no plan, walk into the kitchen, find something that tweaks my interest and make a meal. In this case, it was a pack of frozen corn kernels. The package says microwave/steam. NOT MY STYLE, but now IF I THAW them, toss them into a pan with some oil and butter, cook until they start to take color, and them season with the usual, plus just a dash of liquid smoke, and some good quality chili powder, we have a delicious little side dish. (Or if you are me, the whole meal, eat it all so you can clean the pan.)
For the truly adventurous, perhaps some sweet onion and bell pepper, chopped to the kernels’ size, thence sweated down to a caramelized state before adding the corn, would add a texture and taste diversity.
This would make a nice side dish for a steak or a pork chop, perhaps even a chicken cutlet. I’ll forgo the animal protein, as I am just not in a mood for a massive protein hit this night.
One might add a dash of lime juice to the finished dish for additional taste.
Pan Roasted Corn
Ingredients
- 1 pkg Frozen Corn
- 1 tsp Butter
- 1 tsp Vegetable oil
- 1 dash Liquid Smoke
- 2 tsp Chili Powder
- 1/4 tsp Salt
- 1/8 tsp black pepper Fresh Ground
- 1/8 tsp Brown Sugar
Instructions
- Thaw the corn and drain
- In a large skillet over medium high heat, heat oil untillit spiders
- Add corn and cook until it starts to take color, ~ 10 minutes, stir occasionally
- Add butter and stir to foam out
- Add the seasonings and stir to coat
- Serve immedatly.
Notes
Nutrition
Filed
under: American, Basics, Cast Iron, Fried, Global, Quick, Roast, Side Dish, Vegetarian
Be the first to write a comment.
Your feedback
You must be logged in to post a comment.
You must be logged in to post a comment.