Ready in just 15 minutes, this blackened corn is perfect for a summer side dish. Charred in a cast iron skillet with spices like smoked paprika, oregano, thyme and garlic powder, this corn is packed with flavor and heat!
Why I love this recipe
This blackened corn is loaded with flavor and is so easy to make in one pan and in just 15 minutes!
With fresh summer corn charred to perfection, it has a nice crunch and heat kick from the cayenne powder that is balanced by the sweetness of the brown sugar.
With the abundance of corn we get in the summer in our CSA box, it’s nice to have different ways to prepare corn other than corn on the cob.
Delicious on its own, but can be enhanced with a good sprinkle of feta or cojita cheese and cilantro. It’s a refreshing summer side that doesn’t skimp on flavor!
Ingredients you will need
Notes on ingredients
but: corn is at its best in late summer, but if you don’t have fresh on hand, feel free to use it frozen (thawed first) or canned (drained and rinsed)
butter: acts as a flavor enhancer by absorbing the aromatic and spicy notes of seasonings
smoked paprika: adds a smoky, woody flavor with a tiny bit of sweetness
cayenne powder: this fiery spice gives heat to any dish
garlic powder: flavor enhancer
onion powder: also adds a pop of flavor to the corn
thyme: adds layers of flavor to corn without being overwhelming
Oregano: imparts a bold and tangy flavor
brown sugar: balances the heat of the spices and adds a touch of sweetness
salt and pepper: essential flavor enhancers
Equipment you will need (affiliate links – if you make a purchase I get a small commission):
How to make blackened corn
- Mix the spices. Whisk together smoked paprika, cayenne powder, garlic powder, onion powder, thyme, oregano, brown sugar, salt and pepper in a small bowl.
- Add the corn and spices to the skillet. Add the butter to a cast iron or nonstick skillet over medium heat. Once melted, add corn and spices and stir until coated.
- Cook corn until charred. Cook corn, stirring occasionally, until browned and starting to pop, about 10 minutes.
- Serve. Serve corn hot or cold with and garnish with feta or cojita cheese and cilantro, as desired.
Expert advice
- I love to enhance this recipe with fresh cilantro and a good sprinkle of feta or cojita. You can also use parsley if you’re not a cilantro fan.
- Frozen corn works just as well as fresh corn – just be sure to thaw it in the fridge overnight and drain any excess water. If you’re short on time, you can also thaw frozen corn in the microwave.
Recipe FAQs
How to char corn without a grill?
Use a large cast iron or non-stick skillet, add butter and heat! Once you’ve added the corn to the pan, flip it every few minutes, getting a nice sear on all sides.
How can I brighten up corn?
Spice up! Use a combination of sweet and spicy like brown sugar or honey with smoked paprika, cayenne pepper and black pepper. You can even add a little extra spice with fresh diced jalapeños! Feel free to get creative with fresh herbs like parsley or cilantro or even add crumbled feta cheese on top.
Does corn have any health benefits?
Corn is rich in insoluble fiberwhich can help regulate bowel movements and maintain healthy blood sugar levels.
Storage and preparation
Leftover charred corn can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
To reheat the corn, place it in the microwave for 60-90 seconds or warm it in a pan over medium heat with a little butter or olive oil for a few minutes until heated through. If frozen, thaw in refrigerator overnight before reheating.
Recipes that go well together
Shrimp and Vegetable Skewers with Wild Blueberry BBQ Sauce
For more corn inspiration, check out my other recipes below!
6-Ingredient Corn and Tomato Salad
Slow Cooker Chipotle Corn Chowder
Blackened Salmon Tacos with Corn-Avocado Salsa
The Best Mexican Street Corn Dip
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Description
Ready in just 15 minutes, this blackened corn is perfect for a summer side dish. Charred in a cast iron skillet with spices like smoked paprika, oregano, thyme and garlic powder, this corn is packed with flavor and heat!
- 1 1/4 teaspoons smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp thyme
- 1/4 tsp Oregano
- 1/8 tsp cayenne powder
- 3/4 tsp brown sugar
- 1/4 tsp salt
- Pinch of black pepper
- 2 tablespoons butter
- 4 corn on the cob, shucked and seeded (about 3.5 cups seeds)*
- Optional: feta or cojita cheese and cilantro, for garnish
- In a small bowl, whisk together smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne powder, brown sugar, salt and pepper until blended.
- In a large nonstick or cast iron skillet, add the butter over medium heat. Once melted, add corn and spices and stir until coated.
- Cook corn, stirring occasionally, until browned and starting to pop, about 10 minutes.
- Serve hot or cold and garnish with optional toppings like feta or cojita cheese and cilantro.
Remarks
- You can also use frozen corn – thaw corn before cooking.
- Preparation time: 5 minutes
- Cooking time: 10 minutes
- Category: Coast
- Method: Melting
- Food: Summer
Key words: charred corn, charred corn, charred corn without the grill, cast iron corn