Salad with Pan Roasted Corn

Salad with Pan Roasted Corn
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Author: Alice Henneman

Pan-roasted sweet corn adds texture, color and taste to salads. Here is an easy way to make it …

Ingredients:

  • Husked and washed ears of sweet corn, patted dry with clean paper towels (about 1 ear of corn per two salads)
  • 1 tablespoon vegetable oil, such as canola, safflower, soybean or corn oil

Directions:

  1. Cut corn from cob(s), cutting close to the cob.
  2. Heat the oil in a medium-sized skillet over medium to medium-high heat.
  3. When the oil is hot (the oil is hot when it is shimmering … turn heat down if the oil starts to smoke), add the corn. Cook, stirring occasionally until corn begins to brown in spots and is tender, about 3 to 4 minutes.
  4. Remove corn from skillet and allow to cool slightly before mixing it in with your favorite salad recipe.
Notes: 

The smoke point (the temperature at which oils begin to smoke) is higher for the oils I listed in the recipe than some other oils, such as extra virgin olive oil. Pan-roasting the corn at higher temperatures helps brown it; you’re likely to be more successful with these higher smoke point oils

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