Categories: Sides
Ingredients
- 8 cups water
- 4 large ears corn, shucked
- 2 tbsp. canola oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- Roasted Garlic Bacon Butter (see recipe)
- Garnish: chopped fresh parsley
Directions
-
In a small Dutch oven, bring 8 cups water to a boil over medium-high heat. Add corn; cook for 1 minute. Drain. Pat corn dry with paper towels.
-
In a 12-inch cast-iron skillet, heat oil over medium-high heat. Reduce heat to medium; add corn. Partially cover; cook until browned on all sides, about 10 minutes, turning occasionally.
-
Place corn on a serving platter. Sprinkle with salt and pepper. Serve with Roasted Garlic Bacon Butter. Garnish with parsley.