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This easy blackened corn recipe is the perfect side dish! It combines fresh sweet corn with the smoky flavors of homemade blackened seasoning and a touch of butter to bring it all together! This 15-minute side dish is delicious, easy, and only calls for a handful of ingredients!
If you love this easy side dish, you’ll love my cajun corn on the cob and steakhouse creamed spinach!
Ok, if you’ve never had blackened corn, you’re in for a treat. It’s a flavor packed dish that’s smoky, sweet, and just a little bit spicy all in one. I like use that fresh summer corn for the best flavor but you can also use frozen corn too.
My secret to the perfectly charred corn is not charring it only on a hot stove, but popping it into the oven under the broiler for just a few minutes. Not only does this enhance the flavor of the corn, but it gives it the perfect caramelized char every single time!
I love tossing it with a squeeze of lime and a sprinkle of flaky salt. It’s amazing on tacos as a corn salsa with some cotija cheese or with grilled chicken with a dollop of sour cream on top.
However you serve it, once you make it, you’re gonna want to blacken all your corn from now on.
Table of Contents
Blackened Corn Ingredients
(full list of ingredients can be found in the recipe card)
- Fresh Corn on the Cob has the best flavor, especially in the summer when it’s in season! You can also use frozen corn, just be sure to thaw and pat dry with a paper towel prior to cooking to remove any moisture that would prevent it from charring.
- Homemade Blackening Seasoning is blend similar to cajun seasoning that’s a mix of garlic powder, cayenne pepper, onion powder, chili powder, cumin, smoked paprika, and herbs. You can make my recipe or use store bought!
- Onion and Garlic add a nice aromatic touch to this delicious side dish!
- Brown Sugar balances out all of the flavors and plays up the fresh sweet corn flavor, too. Don’t skip this!
- Vegetable Oil or Avocado Oil work best here because they have a high smoke point. I don’t recommend using olive oil as it’ll burn and lend a sour taste to the corn.
Substitutions and Variations
- Add in some crispy bacon for added smoky flavor!
- If you’d like to add in some diced bell peppers or red onion, that add a nice crunch and additional flavor too!
- Use frozen corn when corn isn’t in season. Frozen corn has better flavor than canned corn and will give you the best results. Just be sure to thaw and pat it dry before charring so it gets that good caramelization.
- If you don’t have any blackened seasoning, you can always use cajun seasoning instead!
How To Make Blackened Corn
- Set the oven to broil.
Step 1: Peel the corn, then remove the corn kernels from the cob by holding the cob, standing up, on a cutting board and slicing down the cob with a sharp knife to remove the corn. Pat the corn dry with a paper towel to remove any excess moisture.
Step 2: Place an oven safe skillet (I recommend using a cast iron skillet) onto the stove over medium-high heat. Get the pan nice and hot, then add vegetable oil. Add in onion and corn and cook for about 7-10 minutes, until browned and slightly softened. Add in the garlic, blackened seasoning, and brown sugar continue to cook for 2-3 minutes, until fragrant.
- Step 3: Place skillet in the oven for 3-5 minutes, until the tops of the corn have a good char. (watch closely) Remove from the oven, give everything a good toss, then place back into the oven for an additional 1-2 minutes.
- Step 4: Remove from the oven and add in 2 tbsp butter and a squeeze of lemon. Mix everything together until the butter is melted. Taste for kosher salt and black pepper and add as desired. Top with fresh cilantro or fresh parsley and serve.
Pro Cooking Tips
- Dry the corn first: Whether it’s fresh, frozen, or canned, pat it dry with paper towels. Moisture is the enemy of a good char.
- Keep an eye on the corn! When broiling in the oven, this can brown pretty quickly. Set your timer and keep an eye on the corn so that it doesn’t burn. We want a nice char not burnt to a crisp!
- Use a hot skillet: Get your cast iron or stainless steel pan really hot before adding the corn. That high heat is what gives you those beautiful charred bits.
- Leave it alone: Once the corn hits the pan, don’t stir it constantly. Let it sit for a minute or two so it can develop that blackened, caramelized color.
- Season after charring: Salt, spices, and fresh herbs go on at the end—this keeps the flavors bold and prevents burning in the pan.
What To Serve With Blackened Corn
Honestly, you can serve blackened corn with just about anything! It’s amazing with grilled chicken, steak, or BBQ ribs. I love adding it to tacos, burrito bowls, or even spooning it over a cheesy quesadilla for a little extra punch of flavor. It’s also amazing with seafood like blackened salmon, pan seared shrimp, or blackened mahi mahi tacos with a squeeze of fresh lime juice.
For a southern style meal, enjoy with potato salad, buttermilk fried chicken, some buttermilk cornbread (because why not add in more corn), and mac and cheese! Basically, once you make it, you’ll be finding excuses to throw it on everything! Don’t forget some corn pound cake for dessert!
Recipe FAQs
Yes! Frozen corn works beautifully, but be just thaw it completely and pat it dry to avoid steaming. Canned corn can work too, but it may be harder to get a good char on them because canned corn sits in water. If using canned, be sure to drain and dry it well for the best char.
A cast iron skillet is my go to because it handles retains heat well and is oven safe. A stainless steel pan also works, just make sure it’s preheated until very hot before adding the corn.
Yes! You can make blackened corn a day in advance. Let it cool, store it in the fridge, and reheat it in a hot skillet for a few minutes to bring back some of that charred flavor.
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, toss the corn in a hot skillet with a little oil until warmed through and slightly crisped again.
Absolutely! Mix the blackened corn with chopped tomatoes, avocado, red onion, lime juice, and herbs for a fresh corn salad. Or stir it into sour cream or mayo with cheese and jalapeños for Mexican street corn style dip.
If your corn isn’t charring, the pan probably isn’t hot enough or there’s too much moisture. Make sure your corn is dry and the skillet is preheated over medium-high to high heat, and don’t overcrowd the pan.
More Corn Recipes
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Blackened Corn
Equipment
- Skillet
- Cutting board
- Sharp Knife
Ingredients
Blackened Seasoning
- 1 1/2 tsp Smoked Paprika
- 1 tsp Onion Powder
- 1/2 tsp Cayenne Pepper , (more or less as desired)
- 1/2 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/2 tsp Ground Mustard
- 1/2 tsp Dried Basil
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Blackened Corn Recipe
- 4 ears Corn, (or 4 cups frozen corn, thawed)
- 2 tbsp Vegetable Oil
- 1 Yellow Onion, (diced)
- 4 cloves Garlic, (diced)
- 2 tsp Brown Sugar
- 2 tbsp Salted Butter
- Squeeze Lemon Juice
- Cilantro or Parsley or Scallions, (for garnish)
Instructions
- Set the oven to broil.
- Combine all of the seasonings for the blackened seasoning blend in a small bowl. Set aside.
- Peel the corn, then remove the corn kernels from the cob by holding the cob, standing up, on a cutting board and slicing down the cob with a sharp knife to remove the corn. Pat the corn dry with a paper towel to remove any excess moisture.
- Place an oven safe skillet (I recommend using a cast iron skillet) onto the stove over medium-high heat. Get the pan nice and hot, then add vegetable oil. Add in onion and corn and cook for about 7-10 minutes, until browned and slightly softened.
- Then add in the diced garlic, blackened seasoning, and brown sugar continue to cook for 2-3 minutes, until fragrant.
- Place skillet in the oven for 3-5 minutes, until the tops of the corn have a good char. (watch closely) Remove from the oven, give everything a good toss, then place back into the oven for an additional 1-2 minutes.
- Remove from the oven and add in 2 tbsp butter and a squeeze of lemon. Mix everything together until the butter is melted. Taste for kosher salt and black pepper and add as desired. Top with fresh cilantro, scallions, or fresh parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
