Roasted Corn Hash Recipe

Preheat oven to 450°F (230°C) if roasting corn on the cob. If using frozen corn, plan to roast or pan-sear directly.

If using fresh corn: remove husks and silk. Brush ears very lightly with 1 teaspoon olive oil.

Dice the potatoes into 1/2-inch cubes (peeling optional). Finely dice the red bell pepper and yellow onion. Mince jalapeño if using. Slice green onions and roughly chop cilantro. Reserve lime.

Oven method (recommended for charred flavor)

Place oiled corn ears on a rimmed baking sheet and roast for 15–20 minutes, turning once, until kernels are browned in spots and slightly blistered. Let cool 5 minutes, then cut kernels off the cob with a sharp knife and set aside.

Stovetop/grill method

Heat a cast-iron skillet or grill over high heat. Place whole ears directly on the hot surface, turning frequently, 8–12 minutes until charred in spots. Cool slightly and cut off kernels. Alternatively, dry-sear thawed frozen corn in a very hot skillet until blistered, 6–8 minutes.

In a large skillet (preferably nonstick or cast-iron), add 2 tablespoons olive oil and heat over medium-high until shimmering. Add diced potatoes in a single layer and let sear, undisturbed, for 4–5 minutes to develop a crust. Stir and continue cooking 6–8 minutes until tender and golden. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper while cooking.

Push potatoes to one side of the skillet (or transfer to a bowl if skillet is crowded) and add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Add diced onion and bell pepper and sauté over medium heat 4–5 minutes until softened and beginning to brown. Add minced jalapeño and cook 30–60 seconds more.

Stir in the roasted corn kernels and sprinkle smoked paprika, ground cumin, garlic powder, remaining 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and red pepper flakes (if using). Toss everything together and cook 3–4 minutes so flavors meld and corn gets a little more color.

Taste and adjust seasoning. If potatoes were removed earlier, return them now and fold gently to combine. Cook 1–2 minutes to heat through.

Remove skillet from heat and immediately drizzle fresh lime juice over the hash. Toss in sliced green onions and about half the chopped cilantro. Sprinkle crumbled cotija or feta if using.

Transfer to a serving platter or serve directly from the skillet. Garnish with remaining cilantro. Serve hot as a side or topped with fried eggs for a main course.