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.[br]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. [br]3. When you add water in step 4, it will boil vigorously.Be careful.