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Blackened corn with lemon, parsley, and butter.
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Blackened Skillet Charred Corn

Blackened corn is a great side dish recipe to spice up your meal! Juicy corn is charred in a cast iron skillet then tossed with blackening seasoning, butter, lemon, and parsley. It’s sweet, smoky, and all around delicious.
Course Side Dish
Cuisine American, Cajun
Keyword corn, side dish, summer
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 70kcal
Author Lauren LeBlanc

Equipment

Ingredients

Blackening seasoning (*makes 3 tablespoons)

  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons regular paprika
  • 1 ½ teaspoons salt
  • ¾ teaspoons onion powder
  • ¾ teaspoons garlic powder
  • ¾ teaspoons cayenne pepper
  • ½ teaspoon fresh cracked black pepper
  • ½ teaspoons dried oregano
  • ½ teaspoons ground thyme
  • ½ teaspoon sugar
  • ¼ teaspoon dried basil

Other ingredients

  • 2 large ears of fresh corn kernels removed
  • 1 tablespoon avocado oil or other high heat oil
  • 1 tablespoon unsalted butter
  • 1 clove garlic minced
  • 1 teaspoon blackening seasoning *recipe above for 3 TABLEspoons*
  • 2 teaspoons fresh parsley finely chopped
  • Lemon
US Customary - Metric

Instructions

  • PREP: Mix together blackening seasoning* (see notes). Remove husks from ears of corn, and cut kernels from the cob. Pat corn dry with a paper towel. Mince garlic. Set a cast iron skillet over medium-high heat and allow it to fully heat for a few minutes.
  • SEAR: Add oil to the pan and swirl to coat. Add in corn and spread evenly. Leave corn to sear UNDISTURBED for 4-6 minutes, until the undersides are slightly blackened. *
  • SAUTÉ: Add butter, garlic, and ONE TEASPOON of blackening seasoning to the skillet and mix together. Let butter melt and allow garlic to cook for about 1 minute while stirring.
  • FINISH: Remove the pan from heat. Top with a squeeze of fresh lemon juice and mix in parsley.
  • SERVE: Serve warm.

Notes

  • This blackening seasoning recipe makes 3 TABLESPOONS of seasoning. This recipe only calls for ONE TEASPOON to be used! You can use the remaining blackening seasoning on chicken, pork, fish, or veggies!
  • Substitute fresh corn for 1 can of corn or about 14 ounces of frozen corn. Make sure to defrost and drain corn well, then pat it try.
  • Since the corn contains moisture, the kernels may pop up and splatter. To prevent a mess or burns, use a splatter screen!
  • 2 large corn cobs makes enough for 4 side dish servings. To make a larger portion, you may want to char corn in batches so every kernel touches the pan to get blackened!
  • How to store leftovers: Store leftover blackened corn in an airtight container in the refrigerator for 3-4 days.
  • How to freeze: I don’t recommend freezing this recipe.
  • How to reheat: Reheat blackened corn in the microwave.

Nutrition

Calories: 70kcal | Carbohydrates: 3g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 875mg | Potassium: 67mg | Fiber: 1g | Sugar: 1g | Vitamin A: 999IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg