STOVE TOP PAN ROASTED CORN RECIPE
Number Of Ingredients 4
Steps:
- Add thawed (if using frozen) corn to a hot skillet. Cast iron works best but any skillet will do. Pour enough oil in the pan to coat it, sprinkle salt and pepper. On high heat cook the corn until dark bits form. The amount of dark bits determines how strong the smokey flavor will be.
Nutrition Facts : Calories 0 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 milligrams sodium, Sugar 0 grams sugar
OVEN ROASTED CORN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 16 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt 1 stick of the butter in a large skillet and saute the red and green peppers and onions until tender. Remove from heat and add the rest of the butter.
- Refresh the frozen corn under cold running water and drain thoroughly. Mix pepper and mixture with corn, and place on a roasting tray place in the oven and roast until golden brown, about 15 to 20 minutes. Season, to taste, with salt and pepper, and serve garnished with chopped parsley.
Nutrition Facts : Calories 171 calorie, Fat 12 grams, SaturatedFat 7 grams, Cholesterol 1 milligrams, Sodium 126 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 2 grams, Sugar 4 grams
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.
SKILLET FRIED CORN
Great side dish with chicken, beef or pork. Easy to prepare.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Corn
Time 40m
Yield 10
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, but still soft. Stir in onion and green bell peppers, and cook until tender, about 10 minutes.
- Reduce heat to low. Stir corn into skillet, and cook until tender, about 15 minutes. Salt and pepper to taste. Do not drain grease from bacon - that is the secret to the flavor.
Nutrition Facts : Calories 295.7 calories, Carbohydrate 21 g, Cholesterol 30.9 mg, Fat 21.2 g, Fiber 2.8 g, Protein 8.3 g, SaturatedFat 6.9 g, Sodium 381.9 mg, Sugar 4.3 g
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.
ROASTED CHESTNUTS OVEN OR STOVE TOP
This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm. Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya!. Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted. An overcooked chestnut is dried out and hard. Cover the chestnuts with a towel to keep them warm while serving. Try a little salt on your chestnuts. If the inner skins do not come off easily, the chestnut is either undercooked or overcooked Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting. If you don't score them they will explode in the oven! The inner skin, called the pellicle, can be eaten or removed.
Provided by Rita1652
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Toss chestnuts with oil.
- In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
- Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
- Serve hot with salt.
- Or Oven method:.
- Preheat oven to 425 degrees.
- Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
- Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
- Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
- Enjoy!
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PAN ROASTED FROZEN CORN (CARAMELIZED!) - BORROWED BITES
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4.6/5 (14)Total Time 20 minsCategory Side DishCalories 172 per serving
- Heat a 12-inch skillet over medium-high heat (I prefer cast iron skillets, but any skillet will work).
- Once hot, add in butter and oil until melted. Add in diced onion and garlic. Saute for 2-3 minutes, stirring occasionally, until fragrant and translucent. The pan should stay very hot, but not so hot that they burn.
- With the pan very hot, add in frozen corn kernels. Continue to cook for approximately 10 minutes, stirring occasionally. It is done when the kernels are soft and are spotted with deep shades of brown. Finish with salt and pepper to taste.
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- When hot, place the corn in the pan. Using tongs, rotate the corn every few minutes so that it browns all over.
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