Sunday Supper: Pan-Roasted Corn with Cherry Tomatoes

Make this while the corn and tomatoes are still at their peak (and they’re both pretty close). Serve with simply grilled or broiled meat, poultry, or fish, or just with some dressed greens and crusty bread. Adapted from How to Cook Everything.

Pan-Roasted Corn with Cherry Tomatoes

Makes: 4 servings

Time: 20 minutes

At some point in the summer, you may get sick of plain corn on the cob or even grilled corn; here’s the recipe to turn to then. Its fast, it’s easy, and it’s completely different; when browned like this, corn takes on a brand-new flavor. Other vegetables you can use in this recipe: shell peas.

6 ears fresh corn, shucked

1 tablespoon neutral oil, like grapeseed or corn

1 pint cherry or grape tomatoes

1 tablespoon minced shallot or white or red onion

Salt and freshly ground black pepper

Chopped fresh tarragon leaves for garnish

1. Use a knife to strip the kernels from the corn. It’s easiest if you stand the corn up in a shallow bowl and just cut down the length of each ear as many times as is necessary; you’ll quickly get the hang of it.

2. Put the oil in a large skillet over high heat. When hot, add the corn, tomatoes, and shallot; let sit for a moment. As the corn browns, shake the pan to distribute it so each kernel is deeply browned on at least one surface.

3. Sprinkle with salt and pepper, then stir in the tarragon; serve hot or at room temperature.


Posted in Produce, Recipes


  1. CRISPYTARTS said...

    So making this! Can already taste it!

  2. Anonymous said...

    I’m not big on corn and bread together, but sounds yummy as a side dish with the halibut I am serving for dinner tomorrow. Thanks!

  3. johnandrewwalsh said...

    This sounds great! Hey, here’s a trick – stick an upside-down bowl inside a larger bowl. Then stand the corn up on the upside-down bowl and run your knife down. Just gives you more room to maneuver.

  4. madamcharlene said...

    Tasty. Easy. No fresh corn so I used up the frozen corn in the freezer. After all, it IS mid-January. 🙂

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