Roasted Corn Kernels with Garlic Butter

I found this recipe while searching for a quick way to roast corn kernels without using the oven, as I was simply making this as a garnish to my Chilled Corn Velouté.  Granted, roasting corn is super simple: peel the husks back from corn, baste with seasoning, and then pop them in the oven at 350 F for 35 minutes.  But the method below only takes 20 minutes maximum, and while fresh corn kernels are recommended, using canned corn is totally fine too for the stove top.

This is so deliciously simple and goes well with crumbled bacon or pancetta and Seared Scallops with Chilled Corn Velouté.

Roasted Corn Kernels with Garlic Butter (from My Spicy Kitchen)

Yields: 2 servings


  • 3 cups fresh corn kernels
  • 1 T butter
  • 1 tsp garlic, crushed
  • 1 tsp chili powder
  • Salt to taste


Heat the pan, add corn kernels, cover and cook on medium heat for 10-15 minutes, stirring occasionally.

When the corn is golden brown, remove the cover, increase the heat and roast for few more minutes.

Add butter, garlic, chili powder and salt.  Mix well, cook for a minute.  Serve immediately.


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