Skillet Roasted Corn is going to be your family's new favorite zesty side dish! It's sweet, spicy, and oven roasted to give the juicy corn kernels the best char and flavor without a grill. All you need is a handful of ingredientsand 15 minutes to prep.
8corn on the cob, corn cut off the cob (about 6 ½ cups)
2jalapeños, diced (about ¼ cup)
2tablespoonsolive oil
½teaspoongarlic powder
½teaspoononion powder
¼teaspoonchili powder
¼teaspoonpaprika
½teaspoonkosher salt
¼teaspoonblack pepper
2tablespoonsfresh parsley or cilantro, chopped
½a lime, juiced
Instructions
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.
Notes
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.