Pan-Fried Corn on the Cob with Roasted Garlic Bacon Butter

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 8 cups water
  • 4 large ears corn, shucked
  • 2 tbsp. canola oil
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • Roasted Garlic Bacon Butter (see recipe)
  • Garnish: chopped fresh parsley

Directions

  1. In a small Dutch oven, bring 8 cups water to a boil over medium-high heat. Add corn; cook for 1 minute. Drain. Pat corn dry with paper towels.

  2. In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium; add corn. Partially cover; cook until browned on all sides, about 10 minutes, turning occasionally.

  3. Place corn on a serving platter. Sprinkle with salt and pepper. Serve with Roasted Garlic Bacon Butter. Garnish with parsley.

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