Skillet Roasted Corn
Call me corny, but I really do adore corn. When corn season rolls into Western North Carolina, I’m practically giddy — it means I get to pull out all my favorite corn dishes and maybe invent a few new ones along the way.
A couple of weeks ago, Anthony and I took a little adventure over to Southeast Tennessee to explore Warrior’s Path State Park. We signed up for a full‑moon‑rise kayak, which turned out to be both peaceful and surprisingly informative. Before we paddled out, we grabbed dinner at a local gastropub, and that’s where the inspiration for this recipe showed up.
Anthony — who is not usually as corn‑obsessed as I am — ordered Fire Roasted Corn as a side with his ribs. I raised an eyebrow, but y’all… it was delicious. Smoky, a little spicy, and I’m pretty sure there was jalapeño in the mix. I loved it so much that as soon as we got back home, I grabbed some fresh North Carolina corn and tried to recreate that magic in my own skillet.
This little dish is flexible, too. Serve it as a warm salsa tucked into tacos, spoon it next to barbecue, or roast the corn over the grill instead of the skillet if you’re feeling outdoorsy. However you make it, I hope it brings you as much joy as it brought us.
Happy cooking, friends — and happy corn season.
Ingredients:
5–6 ears fresh corn, kernels removed (or 1 large bag frozen corn)
1–2 jalapeños or Fresno chilies, minced
1 small onion, diced (or 1/2 large)
1 shallot, minced (optional)
3 cloves garlic, minced
1 lime, juiced
1 tsp smoked paprika
salt & pepper to taste
1 tsp olive or avocado oil
optional
fresh cilantro & extra lime wedges or Cojita cheese
Instructions:
1 Prep your vegetables: remove corn kernels, mince peppers, onion, shallot, and garlic.
2 Warm a cast iron skillet over medium heat and add the oil.
3 Soften the onion and shallot for 2–3 minutes, seasoning lightly with salt as they cook.
4 Add the minced peppers and garlic, stirring gently so the garlic doesn’t burn.
5 Pour in the corn and sprinkle in smoked paprika, salt, and pepper.
6 Cook, stirring occasionally, until the corn begins to brown and develop those irresistible roasted bits.
7 Finish with a squeeze of lime and serve hot. Add cilantro or extra lime wedges for brightness.