This Blackened Corn is charred to perfection in a cast iron skillet. It packs a nice smoky heat and is delicious as a side dish or on tacos, nachos, burgers and more. This easy corn recipe comes together in about 20 minutes!
I'm crazy about corn and this blackened corn is one of my favorites. It's cooked in a cast iron skillet, which gives it the perfect toasted charred flavor. Blackened seasoning along with jalapeño is added in for an extra heat kick. Lime and cilantro are tossed in at the end for a fresh citrus flavor.
Why You'll Love This Charred Corn:
- It's loaded with flavor
- So simple to make all in one skillet
- This easy corn recipe takes only 20 minutes to make
- It is the perfect side, or use it to add flavor to nachos, tacos, quesadillas, burgers, and anything that needs a boost
Fresh Corn- I 100% recommend using fresh corn for this recipe. It's crisp, chars really well in a skillet, and makes a huge difference in the final results of the recipe. Frozen corn won't offer the same crunch, as it usually is watered down when it thaws out. Canned corn will not work for this recipe.
Blackened Seasoning-A blend of paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper and sea salt create a homemade blackened seasoning that is smoky, sweet and spicy all at once. Prepare your tastebuds for a real treat.
Jalapeño-Added for extra heat and pairs really well with the blackened seasoning. It also adds a bit of crunch, which I love.
Vegetable Oil-Just a touch is used for it's high burning point. The oil allows the corn to blacken without burning.
Lime Juice- Added for acidity to balance out the heat from the jalapeño and spices.
Butter- Brings in a bit of savory and creamy flavor. I like using a salted grass-fed butter, like Kerrygold. It is more expensive, but it's one of the items I splurge on because the quality is so much better.
Fresh Cilantro- One of my favorite fresh herbs to pair with spicy Mexican or Tex Mex flavors. Mince it up finely in this recipe for a burst of freshness.
Variations and Substitutions for this Recipe:
Want to back down on the heat a bit? Leave out the jalapeño and cayenne pepper.
Looking for less fat? You can remove the butter from the recipe.
Love smoky flavor? You can substitute smoked paprika in for regular paprika.
If you are making this dish as a side item, I love adding a few tablespoons of crumbled feta cheese or Cotija. You can find me putting feta (or parmesan) on everything.
Don't want to make the homemade blackened seasoning? Buy a store bought version and use 1 tablespoon.
Some other additions that would be delicious to add into the recipe at the end would be diced avocado & finely chopped roma tomato. If these sound good to you, be sure to check out my Mexican Street Corn Dip too. It's equally amazing!
How To Make Blackened Charred Corn in a Skillet:
Here are the Step by Step Instructions for this Blackened Corn Recipe.
Step 1: Mix the Blackened Seasoning
Into a medium bowl, whisk together the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper and sea salt. Set aside.
Step 2: Prepare the Corn
Remove the corn from the cob by holding the corn upright with one hand in a bowl or on a cutting board. *My hand is missing because I had no one to take the photo* Use a sharp knife to shave the kernels off the cob. Do this slowly to prevent them from flying everywhere.
Step 3: Char the Corn
Heat a large cast iron skillet over medium heat and add in the vegetable oil. Allow it to get hot for a minute or two. Do not allow it to smoke. Add in the corn and jalapeño. This should give off a nice sizzle. Allow the mixture to cook for 3 minutes without stirring.
Then, stir and cook for another 6 minutes until nice and charred, stirring every few minutes.
If the corn starts popping, reduce the heat.
Step 4: Add Blackened Seasoning
Pour over the blackened seasoning and stir well to incorporate. Continue to cook on medium heat for 2 minutes.
Step 5: Add toppings
Reduce heat to low and toss in butter, cilantro and lime juice. Stir to combine and cook for one minute until butter melts. Turn off heat and salt to taste. Corn is something I like nice and salted, so I typically add in about ½ teaspoon more.
Serve with lime wedges and sprinkle with feta if desired. Enjoy!
- Make sure to get all the stringy corn silk off the corn before cutting off the kernels.
- When slicing the corn off the cob, make sure you are cutting as close as you can to the cob, to get the full corn kernel off.
- This recipe is one that requires a little skill behind knowing when to stir. If you over stir, the corn will not get charred enough, but under stirring can cause burning. Keep an eye on the corn and watch for too much popping or burning, but make sure you allow enough time between stirring to allow the corn to brown.
- Unless you are looking for a lot of heat, be sure to remove the seeds and membranes from the jalapeño.
No, the corn will cook as it blackens and chars in the skillet.
Absolutely! This blackened charred corn recipe uses a cast iron skillet on the stovetop over medium heat to create a flavorful charred corn without a grill.
Corn is the BEST when it's fresh and in season. Corn is in season from May to September in the US. This is when you will find the sweetest, buttery, and most delicious corn. You can most likely find fresh corn year round in the supermarket, but it's more likely to be the best quality in these months.