There’s few foods I love more than perfectly roasted corn but I’ve only ever made it on the barbecue and it’s always been corn on the cob. We were planning to have friends over and I was making chicken enchiladas. A friend mentioned eating corn with them and I thought that was a great idea but I only wanted it if the corn was grilled. Hence, I ended up making roasted corn on the skillet.
Luckily I had about 5 pounds of corn in the freezer so I grabbed my skillet, some oil, salt and pepper, and made the dish. Unfortunately I ate about half of it before the friends even arrived at my house. But you know what? It was totally worth it.
This recipe is painfully simple with only 4 ingredients and is a quick, simple way to pull a meal together. If you’re anything like me, I don’t mind taking some time to make the main dish but when it comes to sides, I like them to be fast and easy. This grilled corn on the skillet is the perfect side dish.