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Dry Roasting Corn Kernels Recipe

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This recipe for Dry Roasting Corn Kernels is from Joanie's Friends and Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup fresh corn kernels ( about 2 large ears)
1 tsp oil to prevent scorching.
Mushrooms may be added if desired.
Directions:
Directions:
High heat and a hot pan are necessary to cook and brown corn quickly. Heat the pan well and add the corn. Add 1 tsp of oil to prevent scorching. Add just enough corn to cover the bottom of the skillet. Corn should be no more than 2 or 3 kernels deep. Let the corn sizzle and brown around the edges before turning. they should be turned no more than 3 or 4 times to allow them to brown and roast. Corn will become deep brown, almost black. This caramel adds a wonderful woodsiness to the salsa.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
After roasting corn you can add black beans, onions and lime to the mix, if desired.

 

 

 

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