FIRE-ROASTED CORN IN A SKILLET
I was going to make a recipe that called for a can of fire-roasted corn. My local store did not carry it, so I made my own.
Provided by Carolyn Haas
Categories Vegetables
Time 15m
Number Of Ingredients 4
Steps:
- 1. Heat oil in skillet on high heat. Add drained (or thawed) corn. Spread evenly and leave it alone so that it can start to turn brown.
- 2. Sprinkle with any or all of the seasonings to taste. Stir to mix and continue to let the corn roast. Stir occasionally so that it doesn't burn. Should take close to 10 minutes.
- 3. Remove from heat and let it cool in the skillet. Use warm or store in refrigerator until needed.
PERFECT STOVE-POPPED CORN
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Heat 1/3 cup vegetable oil (theaters use coconut oil) until very hot but not smoking (400 to 460 degrees) in a 5- to 6-quart heavy pan with a lid. Add a few kernels-when they pop, add 1 cup kernels in a single layer and put the lid on, leaving it slightly ajar. Shake the pan during popping to keep the kernels from burning. When the popping slows, remove the pan from the heat until the popping stops. Toss the popcorn with fine salt.
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
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.
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