Salad with Pan Roasted Corn
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:
- Cut corn from cob(s), cutting close to the cob.
- Heat the oil in a medium-sized skillet over medium to medium-high heat.
- 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.
- 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