Stove Top Pan Roasted Corn Recipes
SAVORY PAN-ROASTED CORN
Recipe courtesy of Taste of the South. This is great using frozen corn - I cannot wait to try with a fresh summer crop!
Provided by CindiJ
Categories Corn
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet melt 1/2 cup butter over medium-low heat. Add corn and yellow onion, cooking until corn is golden and beginning to brown.
- Add seasoning, poblano pepper and salt and black pepper to taste. Cook for approximately 3 minutes or until poblano pepper is soft. Add remaining 3 tablespoons butter, stirring until melted.
STOVE TOP PAN ROASTED CORN RECIPE
Number Of Ingredients 4
Steps:
- Add thawed (if using frozen) corn to a hot skillet. Cast iron works best but any skillet will do. Pour enough oil in the pan to coat it, sprinkle salt and pepper. On high heat cook the corn until dark bits form. The amount of dark bits determines how strong the smokey flavor will be.
Nutrition Facts : Calories 0 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar
CREAMY CORN (STOVE TOP RECIPE)
This Creamy Corn recipe is the stove top version of our reader favorite Creamy Crock Pot Corn recipe! You are going to love it! It is so yummy!
Provided by Aunt Lou
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Place corn in sauce pan.
- Cut butter and cream cheese into cubes and place in sauce pan.
- Add sugar, salt and pepper and stir well.
- Cover and cook on medium high heat for approximately 10 minutes, stirring every couple minutes.
- Once all ingredients are well combined, reduce heat to low, cover and cook for approximately 5 minutes more, stirring at least once half way through cooking time.
Nutrition Facts : Calories 194 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 349 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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- Heat a 12-inch skillet over medium-high heat (I prefer cast iron skillets, but any skillet will work).
- Once hot, add in butter and oil until melted. Add in diced onion and garlic. Saute for 2-3 minutes, stirring occasionally, until fragrant and translucent. The pan should stay very hot, but not so hot that they burn.
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- Line a large baking sheet with parchment paper. Alternatively, you can just set the parchment paper out on your countertop.
- In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and reaches 300° F on a candy thermometer, about 10 minutes. Note that around 250° F the mixture will start to thicken.
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