Skillet Roasted Corn Kernels are going to be your family's new favorite zesty side dish! They're sweet, spicy, and oven roasted to give this corn the best char and flavor. All you need is 9 easy ingredients and 15 minutes to prep.
📋 About the Recipe
- Quick and easy - If you're looking for an easy way to repurpose leftover corn on the cob, you will love this spiced version. It comes together in about 30 minutes with just a few spices!
- Healthy side dish - Roasted corn is an excellent light and healthy side dish to serve alongside your favorite protein or main dish. Try my Brown Sugar and Dill Roasted Carrots or Air Fryer Green Bean Fries for more healthy side dish ideas, too!
- Easy to customize - Use my recipe and substitution recommendations as a guide and make this corn your own.
A few notes about the ingredients:
- Corn - I love using fresh corn on the cob when making this easy side dish. Learn the best way to cut corn off the cob to help you get the most corn possible.
- Jalapeño - The kick of heat in jalapeño helps balance the sweetness from the corn and adds depth of flavor. Be careful when using fresh jalapeños because they can vary widely in heat. Follow the instructions described in this tutorial on how to cut a jalapeño for best results!
- Oil - When oven roasting, it is important to use an oil with a relatively high smoke point. I use a quality olive oil, but avocado oil, canola oil, or vegetable oil are great options. This is going to allow the corn to lightly char without burning.
- Lime juice - A squeeze of lime juice over the final dish adds nice acidity to help balance the spice and sweetness. I highly recommend using fresh lime juice as opposed to pre-bottled lime juices.
- Parsley - Flat leaf parsley adds the perfect clean, fresh bite to the charred sweet corn. Similar to the lime juice, fresh parsley brightens the flavor of the roasted corn and it makes it taste restaurant quality!
- Preheat the oven. These skillet roasted corn kernels oven roast at 425 degrees Fahrenheit. This is hot enough to help the corn get a nice char but not so hot it dries out.
- Add whole kernel corn and diced jalapeño into a large oven safe skillet. If you do not own an oven safe skillet, you can also use a 9x13 baking dish.
- Season with oil and spices. I love using a mix of chili powder, garlic powder, onion powder, paprika, kosher salt, and pepper. If you want a more plain dish, simply season with salt and pepper.
- Stir well. Evenly coat the whole corn kernels and diced jalapeño in the oil and spices.
- Roast. Transfer the skillet into the oven and oven roast for 20 to 25 minutes, or until tender and lightly charred.
- Garnish. Top the roasted corn with fresh parsley or cilantro and a nice squeeze of lime juice! You can also season with additional salt and pepper to taste.
- Serve immediately. Skillet roasted corn is served as a delicious side dish. I love serving it with my Cheesy Ground Turkey Enchiladas, Taco Lettuce Wraps, and Instant Pot Spanish Rice!
⁉️ Substitutions and Alterations
- Out of corn on the cob? Substitute canned corn kernels or frozen corn kernels. Both white corn and yellow corn work well here.
- Sensitive to spicy food? This oven roasted corn dish is not overly spicy, but it can be on the spicier side depending on how spicy your jalapeños are. If you are preparing this dish for kids or people sensitive to spice, omit the jalapeños or substitute with green bell pepper.
- Have fresh cilantro? Try substituting cilantro for the fresh parsley.
- Top with cotija cheese or queso fresco for a creamy, cheesy addition.
❄️ How to Store
To store: Allow the roasted corn to cool completely at room temperature, then transfer leftovers to an airtight container. Refrigerate for up to 5 days. Using glass storage containers is going to prolong the life of your leftovers best.
To freeze: Label a freezer safe zip top bag with the date it is being frozen or the date to use by. Cool the roasted corn completely at room temperature, then transfer to a freezer safe zip top bag and seal while removing any excess air from the bag. Freeze roasted corn for up to 3 months. If you put the roasted corn in the freezer while still warm, it will create condensation in the bag and cause freezer burn.
To reheat: Reheat roasted corn leftovers in a skillet on the stovetop until warm or in the microwave in 30 second bursts until warm.
No, boiling the corn ahead of time is not necessary. The corn is roasted in the oven long enough to cook it through. If your corn on the cob is already pre-cooked or boiled, you can still use it here in this recipe.
Fresh corn will turn a darker shade of yellow when it is fully cooked. The corn kernels will also appear more full and will be easily pierced with a knife. If the corn is tender and doesn't resist being pierced, it is ready!
Good news is this side dish pairs well with almost any protein. Try it with my Grilled Shrimp, Beef Burger Bowls, or even in my Chicken Chili.
💭 One More Tip
Use a large enough skillet! To get the best oven roast, you want the corn kernels spread out enough that most of the corn gets a nice char. It is okay that there is some overlap, but if it the corn kernels are roasted in too small of a vessel, there will not be much char flavor.
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Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
Skillet Roasted Corn Kernels
- cast iron skillet or oven-safe skillet or baking dish
- 8 corn on the cob, corn cut off the cob (about 6 ½ cups)
- 2 jalapeños, diced (about ¼ cup)
- 2 tablespoons olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley or cilantro, chopped
- ½ a lime, juiced
- Preheat oven to 425 degrees F.
- Add corn kernels and diced jalapeño to a large oven-safe skillet or baking dish.
- Pour olive oil over top and season with garlic powder, onion powder, chili powder, paprika, salt, and pepper.
- Stir to evenly coat corn in seasonings.
- Roast in the oven for 20 to 25 minutes, or until tender and lightly charred.
- Top with fresh parsley or cilantro and a squeeze of lime juice.
- For plain skillet roasted corn, leave out the seasonings and just simply use salt and pepper for flavor.
- Add cotija cheese or queso fresco for a creamy, cheesy addition.
- Use a large enough skillet! To get the best oven roast, you want the corn kernels spread out enough that most of the corn gets a nice char. It is okay that there is some overlap, but if it the corn kernels are roasted in too small of a vessel, there will not be much char flavor.
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