Blackened Corn
Easy blackened corn is the perfect side dish, combining fresh corn with the smoky flavors of blackened seasoning and a touch of butter!
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
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.
Nutrition
Calories: 134kcal, Carbohydrates: 5g, Protein: 1g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 447mg, Potassium: 58mg, Fiber: 1g, Sugar: 3g, Vitamin A: 178IU, Vitamin C: 3mg, Calcium: 15mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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