Easy Skillet Blackened Corn
This skillet blackened corn, also referred to as charred corn, is a quick and easy side dish with tons of flavor.
The natural sweetness of the corn paired with the smoky flavor of the charred corn and the spice blend gives it a really nicely balanced flavor.
This corn dish is incredibly versatile, has simple ingredients, and can be made in several different ways. You can switch out the seasonings or add in more vegetables. Plus, it works great with either fresh corn during the summer when it’s in season or frozen corn.
Ingredients
- Corn – I love to use frozen corn for ease, but you can also use corn on the cob if it’s in season.
- Olive oil – you only need a really small amount to cook the corn just so it doesn’t stick to the pan when you first put it in.
- Seasoning – smoked paprika, garlic powder, onion powder, kosher salt, and black pepper.
- Fresh lime juice – serve with lime wedges or lime zest for even more flavor.
- Flaky sea salt – for serving.
- Butter (optional) – regular or vegan butter for serving.
How to Char Corn In A Skillet
Step 1. Frozen corn: place the kernels in a fine mesh strainer and rinse under cool water, pushing it around with one hand to help remove any ice. Shake off the excess water. Fresh corn: use a sharp knife to remove the corn kernels from the cob.
Step 2. Heat a large cast iron skillet over medium to medium-high heat. Add the olive oil and corn kernels to the hot skillet and sprinkle the seasoning over the top.
Step 3. Stir occasionally until the corn has a nice char and is evenly browned. Serve with fresh lime wedges, flaky sea salt, and a pat of butter if desired.
Step 4. Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat in a skillet until warm.
Make It Your Way: Substitutions & Variations
Please remember that recipes are just a starting point
How can you make this blackened corn using what you already have? Here are some ideas…
- No smoked paprika? – use regular paprika instead.
- No garlic powder? – leave it out.
- No onion powder? – add a couple of tablespoons of diced yellow onion a few minutes before you add the corn kernels.
- Make it spicy – add in cayenne pepper or red pepper flakes.
- Add-ins – red onion, bell peppers, feta cheese, freshly chopped herbs such as fresh cilantro or fresh chives, cherry tomatoes, etc.
Top Tips
- It’s best to use a larger size skillet (such as a 12-inch) so that the corn has more surface area to touch. This helps the corn char more quickly and evenly.
- A cast iron skillet is ideal for charring, but you can also use a nonstick pan if that’s what you have.
What to Serve With
Serve blackened corn with chicken tacos, fish tacos, burritos, bbq salmon bites, wraps, taco salad bowls, grain bowls, or Mexican stuffed sweet potatoes.
More Corn Recipes
Easy Skillet Blackened Corn
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon diamond crystal kosher salt reduce by half if using anything else
- ¼ teaspoon black pepper
For Serving (Optional)
- butter dairy free or regular
- fresh lime wedges
- flaky sea salt
- fresh herbs
Instructions
- Frozen corn: place the kernels in a fine mesh strainer and rinse under cool water, pushing it around with one hand to help remove any ice. Shake off the excess water. Fresh corn: use a sharp knife to remove the corn kernels from the cob.
- Heat a large cast iron skillet over medium to medium-high heat. Add the olive oil and corn kernels to the hot skillet and sprinkle the seasoning over the top.
- Stir occasionally until the corn has a nice char and is evenly browned. Serve with fresh lime wedges, flaky sea salt, and a pat of butter if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or reheat in a skillet until warm.