Easy Smoky Blackened Corn Recipe {Charred in Skillet}

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This smoky easy blackened corn recipe is a delicious and versatile side dish. Ready in minutes, it's a tasty way to eat it with my homemade blackening seasoning for most occasions.

Sweetcorn kernels are cooked, then coated in a flavourful spice mix and pan fried in a hot skillet until charred.

With a truly delicious smoky flavor, this easy recipe for blackened corn is a great option for enhancing BBQs or everyday meals.

You can use fresh corn on the cobs, or frozen for quickness and cook it in minutes. But the best part? It's a versatile side dish that can be made with any herbs and spices.

It's naturally gluten free and can be vegan if desired. And I promise you this: once you've sampled Mexican street corn, you'll never want to eat it plain again.

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✔️ Why You'll Love This Recipe
🛒 Ingredient Notes
📋 Instructions
👩‍🍳 Substitutions
⚖️ Variations
🔪 Equipment
❄️ Storage
💡Pro Tips
🍽️ Serving Suggestions
❓ FAQ
🍽️Pairing
📖 Recipe
💬 Comments

✔️ Why You'll Love This Recipe

Here are a few reasons why we think you'll love this skillet corn recipe too!

Uses pantry essentials
Takes eating corn to the next level
Great topping on chicken tacos, etc
Easy and made in minutes
Versatile with different spices
Perfect side dish for BBQs and gathering
Nutritious and delicious

🛒 Ingredient Notes

Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

Ears of corn (AKA corn cobs) - this is fresh sweet corn, boiled, then placed in cold water before slicing off the kernels. Or you can defrost frozen, or used canned

Olive oil - or vegetable oil with a high smoke point for frying until you have a nice char peppered throughout. Or you can use melted butter

Dried herbs and spices - I use a combination of smoked paprika, garlic and onion powder, thyme, oregano, mild chili powder, and cayenne pepper

Seasoning - this is sea salt and freshly ground black pepper to enhance this flavorful side dish

Unsalted butter - this is optional, but I add a little butter at the end and stir until melted for a better flavor, which also adds moisture to the charred corn

Fresh cilantro (coriander) - finely chopped and sprinkled on top as a garnish

Lime juice - to add acidity to the corn dish and enhance the rest of the flavours, or you can use lemon

📋 Instructions

1. First, create your blackened seasoning by mixing all of the dry herbs and spices in a small bowl.

Now set aside.

2. Now husk the corn by peeling off the sleeve and trim.

Then boil each ear of corn in a pan of salted boiling water for 8-10 minutes on a stove top until tender.

3. Place the cooked ears of fresh corn in a large bowl of cold water for 1 minute to cool.

Then slice off the corn kernels and pat dry with a paper towel.

4. Add the oil, corn, and spices to a large cast iron pan or grill pan.

Give everything a good stir and bring up to a medium-high heat.

5. Press down the corn and fry without stirring for 3 minutes on each side until charred.

You'll need to repeat this for around 3 times.

6. Then stir in a knob of butter or extra virgin olive oil, a squeeze of fresh lime juice, and some fresh herbs of your choice.

Serve with your favourite Mexican dish, such as pork carnitas.

👩‍🍳 Substitutions

Corn on the cob - you can swap with canned chickpeas or other cooked grains. Or blacken meats such as chicken, turkey for extra protein

Olive oil - swap for any other oil with a high smoking point such as rapeseed oil, avocado oil, or coconut oil, etc

Chili powder - you might prefer medium or hot chili powder, or use red pepper flakes or fresh chili

Smoked paprika - use regular if preferred for a milder flavor

Garlic powder and onion powder - swap for freshly minced garlic and finely diced shallots or red onion and saute with the oil firsy

Butter - swap for plant based and vegan butter if desired

⚖️ Variations

Here are some different ways you can enhance and truly personalise this recipe:

Meat - saute crispy bacon lardons for an extra salty taste, or enhance the spices by frying diced chorizo in this chicken and chorizo pasta bake
Mexican - swap the spices for Mexican or taco seasoning and serve with black beans
Cheesy blackened corn - add grated cheese such as parmesan cheese or crumbled feta cheese before serving.
Veggie deluxe - fry other veggies in the pan such as onions and diced bell peppers

🔪 Equipment

Please note that as an Amazon Associate, I earn a small commission from qualifying purchases made through affiliate links.

Large skillet - a heavy bottomed cast iron skillet is key for even heat
Measuring spoons
Saucepan
Spatula
Sharp knife
Cutting board

❄️ Storage

Storing - you can store leftovers in an airtight container and refrigerate for 3-4 days.

Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.

Reheating - If you want to eat the next day, defrost in the fridge if required and microwave in a lidded container to retain the moisture, or on the stove top

💡Pro Tips

Always cook raw corn until tender, otherwise it will be too hard , chewy and crispy and cannot be salvaged
For an even charred corn, preheat the oil in your pan first
If working with whole corn on the cobs and not removing the kernels, brush with oil after boiling, then toss in spices before frying
Take a quick look from time to time to ensure your sweetcorn isn't burnt or too charred for your liking

🍽️ Serving Suggestions

Here are some ways you might like to eat this blackened corn on the cob recipe:

Blackened corn is a versatile side dish that can be served with a variety of different dishes. Here are a few great and interesting serving suggestions:

Corn salad - we particularly love tossing this smoky fresh summer corn with quartered cherry tomatoes, sliced red onion and red pepper with a dollop or sour cream

Tacos - similar to salads, mix in a pico de Gallo and serve in carnitas with pulled pork chops and crumbled cojita cheese or fish tacos

Burrito bowls - mix in with some cooked rice, grilled meat sliced up, and a salad of your choice, or fill burritos or quesadillas

Soups and stews - it's great for topping soups, stews and corn chowders

Pizzas and pasta - you can add a smoky flavour to classic Italian dishes such as sprinkling on top of a pizza or in this spicy sausage pasta or risotto

Salsa - for a spicy dipping sauce, stir in recipes like this quick tomato salsa recipe for fajitas

Seafood - it tastes great adding them to a main dish such as this homemade fish pie

❓ FAQ

What kind of corn should I use?

You can use fresh corn on the cob, but ensure you boil until tender first. Or defrost frozen corn kernels first, or drain and pat dry canned corn before using.

Do I need to cook raw corn first?

Yes, you need to cook your raw sweetcorn first until tender. If you don't, it will be very hard, chewy, crispy and bland. It's so tough, it's impossible to soften even in a soup or chowder.

How can I tell if the corn is done?

Your corn should be cooked in advance, so it is only a matter or charring until fully cooked through.

Can I blacken corn in the oven?

Yes, you can blacken corn in the oven. Preheat the oven to 180c fan, 200c, gas mark 6 or 400 degrees Fahrenheit. Brush the corn with oil and coat in the blackening seasoning mix. Then bake on a lined baking sheet and bake for 15-20 minutes until charred

🍽️Pairing

Here's some main dishes that pair well with blackened corn:

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