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Image of roasted corn in a skillet with roasted sage leaves and lemon wedges on a light green background.
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5 from 1 vote

Skillet Roasted Corn

This skillet roasted corn recipe is the perfect hands-off side dish for a holiday get together or a weeknight meal.
Cook Time40 minutes
Course: Side
Cuisine: American
Servings: 5
Calories: 241kcal
Author: Mimi Harrison

Ingredients

  • 50 g butter
  • 800 g frozen corn
  • Handful of fresh sage
  • 1 lemon sliced into wedges to serve

Cupboard Essentials

  • 1 tbsp olive oil
  • 1 tsp garlic granules
  • Salt
  • Pepper

Instructions

  • Preheat oven to 200°C/ 400°F.
  • Preheat olive oil over high heat in a skillet. Once hot, pour the frozen corn into the pan. Evenly distribute across the pan and pop in the oven for 20 minutes.
  • After 20 minutes, add the butter, sage, garlic granules and a generous crack of black pepper and salt.
  • Pop back in the oven for a further 20-25 minutes or until the corn caramelises and lightly chars in parts.
  • Top with lemon wedges, a generous sprinkle of black pepper, and a pinch of salt. Serve up and enjoy!

Notes

Make sure you use a large enough pan so your corn roasts and doesn't steam.

Nutrition

Calories: 241kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g