Easy Smoky Blackened Corn Recipe {Charred in Skillet}

5 from 1 vote

Easy Smoky Blackened Corn Recipe {Charred in Skillet}

This smoky blackened corn is a delicious and versatile side dish that's great for many occasions. Sweetcorn kernels are cooked, then coated in a flavourful spice mix and pan fried until charred and smoky.

Prep Time5

Cook Time17

Total Time22

Course: Side Dish

Cuisine: American, Mexican

Keyword: blackened, corn, smoky, spicy corn, sweetcorn

Servings: people

Calories: 132kcal

Author: Vikkie Lee

Equipment

Ingredients

4 Corn on the cobs or 4 cups
2 tablespoon Olive oil
1 & ½ teaspoon Smoked paprika
½ teaspoon Onion powder
¾ teaspoon Garlic powder
¾ teaspoon Sea salt
½ teaspoon Black pepper
¼ teaspoon Mild chilli powder
⅓ teaspoon Dried thyme
⅓ teaspoon Dried Oregano
⅛ teaspoon Cayenne
½ Lime Juice only
2 tablespoon Butter
Cilantro leaves (Coriander)

Instructions

First, create your blackened seasoning by mixing all of the dry herbs and spices in a small bowl. Now set aside.
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.
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.
Add the oil, corn, and spices to a large cast iron pan.
Give everything a good stir and bring up to a medium-high heat.
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.
Then stir in a knob of butter, a squeeze of fresh lime juice, and some fresh herbs of your choice.
Serve with your favourite Mexican dish, such as pork carnitas.

Video

Notes

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

Nutrition