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.
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.