Pan roasted corn is a delicious alternative to corn on the cob and so quick and easy to make.


8 ears of corn
2 tablespoons olive oil

1 ½ tablespoons butter
1 teaspoon salt
Spritz of fresh lime juice
Salt and pepper to taste

Shuck the corn. With a sharp knife, slice the kernels off each cob into a large dish or bowl. Heat the olive oil and butter in a large pan over medium heat. Add the corn and sauté for about 8 – 10 minutes or until slightly golden brown. Add 1 teaspoon of salt and a spritz of fresh lime, stirring well. The corn can be served immediately or reheated.