This skillet charred corn recipe, or blackened corn as it's also known, is an addictive side dish. Ready in 15 minutes, it contains just 4 ingredients and means you can enjoy the smoky flavor of grilled corn all year long.
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Charring corn creates a fantastic flavor that really elevates the sweetness of the corn. Finish that with the classic pairing of butter and sea salt and you have a seriously delicious side.
By making cast iron corn in a hot skillet you can have charred corn all year round, with or without the grill. So no need to head outdoors in the winter or wet weather.
Jump to:
- Why You'll Love This Charred Corn
- Ingredients
- Charred Corn on the Grill
- How to Make Charred Corn - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Expert Tips & Tricks
- How to Serve
- Reheating
- Pin This Skillet Charred Corn - Blackened Corn Recipe For Later
- What Do You Think?!
- More Easy Side Dish Recipe Ideas
- Printable Recipe
- Skillet Charred Corn - Blackened Corn
- Reader Comments & Ratings
Why You'll Love This Charred Corn
- Charred corn (or corn on the cob if you're in the UK), can be eaten on or off the cob, whatever suits.
- Blackening the corn really intensifies the sweetness and flavor.
- I've added butter and a scattering of fresh cilantro, but you can get really creative with the flavors and I've made some suggestions later in this post.
- Corn is a real hit with children, I find all kids love it, and it's a great way of adding to their 5-a-day.
- Feeding a crowd, no problem, just double up the recipe and cook the corn in batches.
- Love easy veggie sides? Have you tried these other popular recipes from the Family Food Kitchen:
Ingredients
Find the full list and quantities in the recipe below.
Corn - I use ears of fresh corn as they have the best flavor.
Oil - Olive oil is my favorite oil to use for charring corn as it has a great flavor. You can substitute with other oils like avocado, coconut or rapeseed oil.
Butter - You can use either salted or unsalted butter in this dish. If using salted butter just adapt the seasoning to suit.
Charred Corn on the Grill
I've cooked the corn indoors, but it's really easy to do this on the grill/BBQ too.
Once you've parboiled the corn, transfer everything outside, place the corn directly onto the grill and maintain the same cooking times!
How to Make Charred Corn - Step-By-Step
Find the full printable recipe below.
Par-boil the prepared ears of corn for around 4 minutes before draining and setting aside. This will make sure that it is perfectly tender when you come to eat it.
Heat olive oil in a skillet until very hot and smoking.
Cook the corn in the hot skillet for roughly 3 minutes on each side. Do not move the corn except to turn it after 3 minutes or when the kernels have started to char.
Add the butter and allow to melt onto the corn.
Serve with extra sea salt, more butter and (optionally) chopped cilantro.
Alternatively, carefully slice the kernels off the corn with a large knife and serve with the same garnishes.
Frequently Asked Questions
Do you have to parboil the corn?
No, you don't have to parboil the corn first. However, I like to do this as it creates perfect tender results without drying out the corn.
What is the best way to cut corn off the cob?
First off, ensure you are using a sharp knife, no blunt knives please as you risk cutting yourself!
Placing the corn on it's flat end, cut vertically down the ear of corn, pushing the knife away from you. Continue working around the ear until all the corn kernels have been removed.
How much corn should you allow per person?
For corn, a serving is one half cup. This is the equivalent of one ear of corn or about 4 ounces. So this recipe will serve 4.
Variations & Substitutions
A cast iron skillet is ideal as it retains a lot of heat, perfect for charring and blackening the corn. However, any heavy bottomed frying pan, grill pan or griddle pan will work equally well too.
I've made this with fresh corn - but frozen corn would work just as well.
Feel free to stir through some freshly chopped herbs; cilantro, parsley or basil.
You could take this in a Mexican street corn direction and add some lime juice, lime zest, chilli powder and cojita cheese to season the corn.
For an Italian twist, scatter over some finely grated Parmesan cheese (or vegetarian alternative), dried oregano and fresh basil leaves.
Add a kick of chili heat by adding some freshly chopped chili.
Expert Tips & Tricks
- Always use a sharp knife when preparing ears of corn, otherwise you risk cutting yourself.
- Get the skillet nice and hot before you start blackening the corn, I find a cast iron skillet works best here.
- Don't be frightened to let it sit and color - this will develop the flavor. Watch it closely so it doesn't burn.
- If you happen to have the grill on, corn tastes great when charred on the BBQ.
How to Serve
This simple side tastes great served alongside any main dish. It's perfect for a backyard cookout, so serve with any grilled dishes like Grilled Rainbow Kabobs, Bavette Steak, Grilled Lemon & Garlic Chicken Thighs or my Honey Lime Grilled Chicken Thighs.
You can also make a delicious corn salad or corn salsa - with finely diced red onion, red pepper, tomatoes and jalapeno peppers.
Add it to this easy Mexican Tuna Salad Recipe.
They work a treat in my Grilled Corn & Black Bean Tacos with Feta.
Reheating
This corn dish is best served straight from the skillet when the corn still has some crunch to it.
However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
When ready to serve return the corn to a hot skillet to warm through, adding a little extra butter or olive oil if required. Alternatively use cold for a delicious salad.
Pin This Skillet Charred Corn - Blackened Corn Recipe For Later
What Do You Think?!
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More Easy Side Dish Recipe Ideas
Printable Recipe
Skillet Charred Corn - Blackened Corn
Ingredients
- 4 medium ears Corn - husked/shucked
- 1 tbsp Olive Oil
- 2 tbsp Butter - plus extra to serve
- Sea Salt and Black Pepper
- Cilantro - optional to serve
Instructions
- Bring a medium pan of water to the boil and place in the husked corn.
- Boil gently for around 4 minutes to partially cook the corn. Drain and set aside to steam dry.
- Heat the olive oil in the skillet over a medium-high heat. Note - Make sure you start with a very hot skillet to get a good char on the corn.
- Gently place each ear of corn into the hot skillet.
- Allow the corn to cook for around 3 minutes without moving it - until kernals start to char.
- Turn with tongs and repeat on the other side.
- Add the butter and allow to melt onto the corn.
- Serve with extra sea salt, more butter and chopped cilantro if desired.
- Alternatively, carefully slice the kernels off the corn with a large knife and serve with the same garnishes.
Carol says
Tried this last night. Really good & easy to do. The children & hubby loved it
Jo Keohane says
Thank you so much!! So glad you liked this one.
Rose says
The only way we will every cook corn from now on! It was delicious!
Jo Keohane says
That's our strategy too!! Thank you so much for your comment.
Claire says
My eldest daughter is so fussy!!! I despair most days, but she loves corn! So I make it as a side for every meal as I know she will eat it, but man does it get a bit boring. So I was excited to try this. She LOVED it!!! (And so did the rest of the family)
We ate it off the cob with some BBQ ribs. (well we all had ribs, she had corn and some carrot)
Can't wait to try it again in tacos!
Jo Keohane says
That's so great, love it when the picky eaters enjoy their veggies. Thank you!
Sharina says
This corn recipe is my favorite! Love it with lots of butter sprinkled with salt. So satisfying! Even the picky loves them!
Jo Keohane says
Haha my picky eater loves corn this way too. Thank you so much.
Addison says
This corn was such a great side dish! We loved it with our burgers for dinner. Loved the charred flavor!
Jo Keohane says
Thank you - it really makes a difference doesn't it? Glad you enjoyed!!
Gina says
This was a fun new way to cook corn! We loved the crispy charred kernels and will definitely be making this again.
Jo Keohane says
So glad you enjoyed this! Thanks for commenting