Spicy 'Roasted' Corn

In our kitchen, many recipes are born of my desire to use whatever is on hand - especially fresh produce.  Not wanting to be wasteful, I really try to use things up before they need to be thrown out. 

I tossed this together one night to use up some scallions and fresh cilantro that were almost past their shelf life -  and have been making it ever since.

Even better, this uses both the green and white parts of scallions, so there is no waste!  We generally enjoy this flavorful side with a simple grilled fish or roasted chicken.


  • 1 tablespoon olive oil
  • 2 scallions
  • 1 15-ounce can whole kernel corn (fresh or frozen is fine, too)
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1/2 fresh lime
  • 2 tablespoons chopped fresh cilantro


Thinly slice two scallions crosswise, and separate the white tops and green parts.  Heat olive oil in a pan on medium-high heat.  Add sliced white parts of scallions and sauté until soft.

Stir in one can of drained, whole kernel corn, the green parts of the onion, crushed red pepper and salt.  Turn down heat to medium, and heat until mixture starts to brown.

Remove from heat.  Cut a lime in half, and squeeze the juice of half a lime over the mixture.  Toss in chopped fresh cilantro, and enjoy!