Skillet Roasted Corn

This skillet roasted corn makes an easy and great tasting side dish. This can be done with frozen or fresh corn. By adding a few ingredients and cooking it in a skillet, the corn becomes a little caramelized and really brings out the flavor of the corn. I prefer to use a cast iron skillet because it holds the heat better and it seems to caramelize the corn well, but you don’t have to use cast iron. I would not recommend a non stick kind, because you will not get the same results. Make sure your skillet is big enough so the corn is not over crowded.

Here’s what you need:

*corn, frozen or fresh; I used 1/2 bag of sweet frozen corn.

*1 TBS butter

*1 tsp. olive oil

*1 garlic clove, minced

*1/2 tsp. onion powder

*salt to taste

Heat a medium cast iron pan on medium heat; add butter and oil.

When butter mixture melts and starts to foam, add in the garlic. Saute for about 3 minutes or until garlic becomes soft. Add in the onion powder.

Stir for about 1 minute, this will help flavor the butter and oil mixture, but be careful not to let the garlic or the onion powder burn.

Toss in the corn and stir to coat the butter mixture all over the corn. Spread the corn in a single layer as much as possible.

Continue to cook, stirring occasionally for about 10 minutes; add the salt.

When corn starts to brown, remove from the pan and serve.