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.
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.
Notes
.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.
A 16oz (1 lb) bag of frozen corn is equal to 3 cups.