Do you like the taste and look of shucked corn on the cob roasted on the grill? Well, corn on the cob is not available all year round, or it's available but you don't have any on hand or you just may want some in a quicker and easier way. I have a solution! This corn is a great addition to salsas, guacamoles, salads and tacos.
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| Pour some frozen corn into a strainer and rinse with cool tap water for a minute to thaw. |
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| Put a non-stick pan over medium heat and let it get hot. |
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| Empty corn from strainer onto paper towels and spread out to a single layer. Then roll the corn up in the paper towels to dry them. You need to get the moisture off the corn. |
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| Add a single layer of corn to dry, hot, non-stick pan. Set timer for 5 minutes. |
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| Keep an eye on your corn. You see that there are a few kernels that have brown on them among the sea of yellow ones? They actually jumped in the pan from the heat, just like popcorn, and landed flipped over. If they start to jump, turn your flame down a tad. |
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When timer ends, flip over or stir your corn to get as many of the "roasted" sides up and the yellow sides down so they can get some color, too. Set your timer for 3-5 more minutes, watching for jumpers.
We had soft tacos for dinner tonight and here are 3 different tacos with this dry roasted corn added: |
Don't they look good?!
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