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Fresh Corn for Roasting

Roasted Corn

Roasted corn is quick and easy and is a delicious side dish. It's great with fish, chicken and beef
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Prep Time 5 minutes
Cook Time 5 minutes
0 minutes
Total Time 10 minutes
Course Side Dish
Cuisine American
Servings 2 people
Calories 260 kcal

Equipment

  • 1 large saute pan
  • 1 heat safe spoonula

Ingredients
  

  • 1 bag fresh frozen corn thawed frozen corn from the food store will work too. Fresh frozen is the best
  • 2 tbsp olive oil good extra virgin
  • salt and black pepper to taste
  • 1 tsp dried thyme leaves optional

Instructions
 

  • Let corn thaw in the refigerator overnight. Remove from the refrigerator and let it come to room temperature
  • Heat the large saute pan over medium/high heat on the stove until oil is hot. Use 1 3/4 tablespoons of the oil. Reserving a 1/4 tablespoon for later
  • To make sure the oil is hot throw one kernel in the oil and it should sizzle. This is safe
  • Add the corn, salt and pepper to taste. Let the corn saute until it becomes brown in color. The corn should begin to darken and sound like popcorn. If a kernel pops out don't be alarmed, this is normal when roasting corn.
  • Once brown and sauted drizzle with remaining oil and stir to coat the corn
  • Immediately remove from the hot burner and sprinkle the dried thyme leaves and mix well
  • Serve under the shrimp or as desired

Notes

Roasted Corn
Let corn thaw in the refigerator overnight.  Before roasting let the corn come to room temperature
Fresh Corn
Fresh corn thawed
Heat the large saute pan over medium/high heat on the stove until oil is hot. Use 1 3/4 tablespoons of the oil. Reserving a 1/4 tablespoon for later
Olive Oil
Olive oil in the pan getting ready to heat up
To make sure the oil is hot throw one kernel in the oil and it should sizzle. This is safe.
Add the corn, salt and pepper to taste. Let the corn saute until it becomes brown in color. The corn should begin to darken and sound like popcorn. If a kernel pops out don't be alarmed, this is normal when roasting corn.
Sauteing the Corn
Sauteing the corn to brown
Once brown and sauted drizzle with remaining oil and stir to coat the corn.
Roasted Corn
Corn finished being roasted
Immediately remove from the hot burner and sprinkle the dried thyme leaves and mix well.
Serve under the shrimp or as desired.  This is a fantastic recipe and perfect all year round!
Shrimp over the Roasted Corn
Shrimp over roasted corn
Keyword easy recipe, roasted corn, side dish