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Smoky Pan Roasted Corn on the Cob

Try Smoky Pan Roasted Corn On the Cob whenever corn is in season: This simple five ingredient, fifteen minute vegetarian side dish packs a wallop in terms of both flavor and visual interest, making it a deliciously different option for your fresh summer corn.

smoky pan roasted corn on the cob

Corn on the cob season is about my favorite season, and I like to play around with various ways to cook up that fresh summer corn. So, yesterday I scratched up a batch of Smoky Pan Roasted Corn on the Cob to go along with a batch of cheesy rice with sausage & spinach, rounding out a complete quick & easy stove top dinner.

plate of roasted corn

To create this easy corn-on-the-cob side dish. I simply pan roasted whole cobs of corn along with a little olive oil, minced garlic, and spices in my cast iron skillet. Cooking corn up this way incorporates all of that that smoky, charred flavor that contrasts so beautifully with the sweet & juicy fresh corn kernels.

plate of corn and rice

Corn on the cob thus stars as our secret special ingredient in this week’s Sunday Scratchups: Your weekly recipe from scratch around grocery sales and affordable ingredients. Fresh corn is so summery and affordable this time of year, and it’s a great time to have fun exploring all of the different ways to incorporate it into your family dinners.

Smoky Pan Roasted Corn on the Cob

Ingredients

Four ears of fresh corn, shucked
1.5 Tbsp olive oil
1 tsp minced garlic
1 tsp smoked paprika
1/2 tsp seasoned salt

Directions

Shuck corn and set it aside. Heat olive oil in your cast iron skillet over medium-high heat for about a minute, until shimmering. Stir in garlic and spices and heat for about 30 seconds, distributing spices evenly across the bottom of your pan.

Add the corn and cook over medium-high heat for about 2-2 1/2 minutes, then give each cob a quarter turn and continue cooking for 2-2 1/2 minutes a side, moving cobs around the pan slightly to soak up all the spices. Repeat until all four sides are cooked and nicely seasoned.

Your corn will take about 8-10 minutes in total to cook all around, then… serve!

Note: Use tongs to easily rotate the corn in the pan for easy cooking on all sides. If you lucked into large ears of corn that are too long to fit comfortably in your pan, just cut them in half before roasting.

It’s Just That Easy To Pan Roast Corn

pan roasted corn cobs

How’s that for a quick and easy gluten free, vegetarian side dish — and these are so pretty, too! Corn on the cob just screams summer, doesn’t it? Just 15 minutes and five ingredients makes this smoky pan roasted corn recipe a lovely accompaniment to any summer dinner, and this fresh corn side paired especially well with yesterday’s creamy, cheesy rice.

Smoky Pan Roasted Corn on the Cob, printable recipe

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4 from 1 vote

Smoky Pan Roasted Corn on the Cob

This simple five ingredient vegetarian side dish packs a wallop in terms of both flavor and visual interest, making it a deliciously different option for your fresh summer corn.
Course Side Dish
Total Time 13 minutes
Servings 4

Ingredients

Instructions

  • Shuck corn and set it aside. Heat olive oil in your cast iron skillet over medium-high heat for about a minute, until shimmering. 
  • Stir in garlic and spices and heat for about 30 seconds, distributing spices evenly across the bottom of your pan.
  • Add the corn and cook over medium-high heat for about 2-2 1/2 minutes, then give each cob a quarter turn and continue cooking for 2-2 1/2 minutes a side, moving cobs around the pan slightly to soak up all the spices. 
  • Repeat until all four sides are cooked and nicely seasoned.
  • Your corn will take about 8-10 minutes in total to cook all around, then... serve!

Notes

Use tongs to easily rotate the corn in the pan for easy cooking on all sides. If you lucked into large ears of corn that are too long to fit comfortably in your pan, just cut them in half before roasting.

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Recipe Rating




Cottie Huber

Thursday 8th of July 2021

WHAT is that green side in the photo? That looks hella good…

rachel

Thursday 8th of July 2021

Ooh it is! Cheesy sausage, rice, & spinach skillet. 🙂

https://www.mashupmom.com/cheesy-sausage-rice-and-spinach-skillet-an-easy-one-pan-meal/

Jeffery Puryear

Friday 7th of August 2020

I use mayo instead oil or butter

Robert Parker

Friday 17th of July 2020

WARNING: I tried this recipe and after a minute the corn started to pop like popcorn but without the kernels puffing up. It made the oil EXPLODE EVERYWHERE like nothing I've ever seen and now I have to worry about if an oil burn on my face is going to scar or not. Luckily it's not a large burn and is under my beard, but it's a pretty bad burn and I've since watched a video on youtube warning about the same thing when cooking corn in a pan, though also other videos where the cooks didn't have a problem, so I think there is a greater likelihood of this happening with corn than with other vegetables. I recommend using a lid for this and shaking the corn around inside the contained pan instead of keeping it open to the air and turning it with a utensil. I'm shocked at how much it made the oil explode.

Tammy

Tuesday 26th of May 2020

Mine definitely did not turn out looking like yours. The taste was ok but pretty unattractive. Add liquid?

Lenore

Sunday 26th of April 2020

Garlic burned by the time corn was cooked. Maybe add later?

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