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...no one is born a great cook, one learns by doing.
- Julia Child
It is almost time to say good bye to Summer. It feels like it was just yesterday that I was blogging about the beginning of Summer and a few blog posts later, it is end of summer. Sigh! Sonshine's school reopened this week and he is thrilled to be a fourth grader.
Looking back at summer, this has been a good one for us. We did not travel much this summer - been busy with Sonshine's activities and husband's work schedule - we did go on some nice hikes, visited neighborhood parks and went on incredible evening walks.
And oh! how can I forget the birthday parties - Sonshine turned 9 and his best friend turned 8. Lotsa fun memories! One of the events in our neighborhood this summer was the Clydesdale horse parade.
I am not yet ready to let go of summer - want to enjoy every bit of it - so we are going for a quick trip to Mt.Rushmore, South Dakota. I am so looking forward to the trip.
Being an extremely busy summer, sometimes I had to come up with dinners (or lunches or snacks) in under 10-15 minutes with no time for planning or preparation or even cooking. We all have days like that when we are either lazy or out right busy.
We need a few recipes up our sleeve that do not need lot of planing, preparation or cook time.
This is one of my go to recipes for such occasions.This is a perfect way to use up the abundant sweet corn that you find in the grocery stores during this season.
My first stint with corn on the cob was when I moved to Banglore from Kerala.
In Bangalore, there would be street vendors who would grill the corn in a make-shift charcoal grill, and once the corn is charred enough, they would apply their spice masala and lemon juice on it.
These vendors would be typically seen during the Bangalore winters and while eating these "grilled corn", the chapped lips would sting like crazy. But the taste would keep me going back again to buy "just one more".
To make this pan seared corn, you do not need a grill or even turn on the oven.
This pan seared corn recipe relies on your good ol' pan on the stove top to give you perfectly seared, juicy & tender corn. Pan roasting helps to bring out the natural sweetness of the corn.
Apply a little bit of the garlic & herb butter and dig straight into the goodness of juicy sweet corn.
This is a pretty straight forward recipe. Like I said earlier, there is no time consuming planning, preparation or cooking involved.
A recipe so simple that a even a novice cook can make this. I am sure once you try this recipe, you will make this more than once - it's that simple and tasty.
Pan Seared Corn
Corn on the cob - tender, sweet, spicy, tangy with the richness of butter - you will come back for more once you try this pan seared corn. This is perfect as a side with grilled chicken/fish or even as a quick snack.
Ingredients
- 3 ears corn, shucked
- 3 tbsp Water
- Oil to brush the pan
For the dressing
- ½ tbsp Butter, softened
- 1.5 tbsp chopped Cilantro/Coriander leaves
- 1 Medium sized Garlic clove, minced
- ½ - 1 tsp Lemon juice, to taste
- salt & Pepper, to taste
Equipment Required
- A big saute pan/ skillet with lid
- Measuring spoons (optional, you can adjust the ingredients as per your taste. The measurements need not be precise)
- Pastry Brush
- Tongs
- Small bowl to mix the dressing
- Serving plate
Instructions
- Husk the corn.
- Heat a saute pan/skillet over medium high heat. Brush the saute pan/skillet with oil.
- Place the corn in the skillet and cook over medium high heat for about 5-7 minutes until lightly browned. You can use a tong to turn the corn occasionally to brown the sides evenly.
- Reduce the heat to medium and add 3 tbsp of water and cover with a lid. Cook till all the water evaporates. This step takes about 3 minutes.
- Mean while, prepare the garlic-herb butter. Mix all the ingredients for the dressing in a small bowl - butter, minced garlic, lemon juice, chopped cilantro salt and pepper. You might not need the entire quantity for 3 corn ears. You can refrigerate rest of the dressing for later use.
- Once the water evaporates from the saute pan/skillet, turn off the heat. Remove the corn ears to a serving plate and apply the prepared dressing using a pastry brush. Serve hot.
Notes
1. I prefer a non-stick skillet/saute pan to roast the corn.
2. Do not over crowd the pan with corn on the cob. Place the corn on the saute pan/skillet so that the corn touches the surface of the pan. if you have more corn earn to roast than your pan will hold, do the roasting in batches.
3. When you add water in step 4, it will boil vigorously.Be careful.
Try these:
Garbanzo Beans Wild Rice
This wild rice with garbanzo beans is one of the most popular recipes on the blog. Do not miss it out! Packed with flavor and gets ready in no time!
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Till we meet again…
Namaste.
Deliciously Your’s.
S
Ange @ Little Kitchen Blue says
This grilled sweet corn looks so delicous, I love the colour too of that white and yellow corn. We could live on corn here. I have often cooked it on the BBQ, but never on the stove, why didnt I think of that. Thanks! The dressing will be a lovely addition too.
Framed Recipes says
Thanks Ange. I hear ya!! I can have this anytime of the day!