Caramelized Pan-Fried Corn with Parmesan-Chili Crunch
Corn that doesn't need to wait for the barbecue
- Prep time: 10 minutes
- Cook time: 12 minutes
An ear with unevenly sized kernels? That's exactly the one you want: fresh sweet kernels caramelize in 10 minutes in a pan and become an addictive side dish, almost like melty popcorn. Sprinkle with parmesan and a hint of chili, and you've got an appetizer or side that steals the show from the main course.
Ingredients
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sweetcorn
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butter
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rapeseed oil
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parmesan
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smoked mild chilli powder
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lemon juice
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salt
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coriander
Recipe steps
Remove the kernels
Hold each ear upright on a cutting board and slide a knife down to remove the kernels from 4 fresh sweet corn cobs. Set the cobs aside, we’ll get back to them below.
Crank up the heat
Heat the butter and neutral oil in a large pan over high heat until the butter foams. Add the corn kernels in a single layer and let them sit without stirring for 3 minutes so they stick and caramelize.
Let them get golden
Stir, then leave them alone again for a few minutes. Repeat until the kernels are nicely golden and slightly popped in places, about 10 minutes total.
Season off the heat
Off the heat, add the grated parmesan, smoked mild chili powder, lemon zest and juice, and 0.5 tsp salt. Mix well so the parmesan melts slightly from the residual heat, then sprinkle with chopped fresh cilantro before serving.
Tips and variations
- Tip: Don’t stir too often at the beginning of cooking—it’s the prolonged contact with the hot pan that creates the caramelization and that little crunch.
- Variation: Add diced chorizo or smoked bacon at the same time as the corn for a heartier version, or a drizzle of cream for a creamier texture like Mexican esquites.
- Fresh twist: Swap the parmesan for crumbled feta and the chili for sumac.
