This side dish has tons of flavor and pizzazz and comes together in just minutes! Blackened corn rounds out any meal perfectly!
Also sometimes called charred corn you will love it for the bold pop of flavor it brings to your table. It’s ideally made in the summer with fresh corn but you can also make blackened corn in any season by using frozen corn.
We do love our blackened foods around here and that makes sense as Cajun and Creole are two of our favorite “sub-cuisines” of Southern cooking. Browse around for lots of recipes in that category.
Ingredients and Substitutions
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- Corn – There is nothing like fresh corn in the summer. We make good old fashioned creamed corn, use it in this corn and shrimp dish and Esquites. But, if you want to make this recipe in any other season you can use frozen corn. We don’t recommend canned.
- Oil – Use any high-smoke point oil that you like and have on hand. Suggestions are canola, avocado and pecan oils.
- Butter – Because the corn gets blackened at a pretty high heat we like to add the butter at the end for flavor. You don’t want it to burn. Salted or unsalted is fine – just adjust your salt to taste accordingly.
- Cajun seasoning – This recipe uses the same blend we use on Grilled Blackened Chicken. It’s quick and easy to make, but if you’re short on time we do love Tony Chachere’s Blackened Seasoning.
How to make it
- If using fresh corn you’ll cut it off the cob with a sharp knife. With frozen corn it will need to thaw and then pat with paper towels to get out any excess moisture.
- Mix up the blackened seasoning blend or, if using ready made, have it measured and ready to go.
- Heat a cast iron skillet to medium high heat with just a teaspoon or so of high smoke point oil in it.
- Add the corn and sprinkle with the seasoning. Then pat lightly to spread it evenly in the skillet.
- Let cook undisturbed for about two minutes and then flip/stir and cook until the desired about of char is achieve – about another 1-2 minutes.
- Top with butter and stir to incorporate. Add additional ingredients at this time (like bacon, yum).
- Serve hot, garnished with bacon bits, chives or cilantro if desired.
Tips and tricks for making the best blackened corn
If using frozen corn be sure to thaw and get out any extra moisture. You don’t want the corn to steam.
A cast iron skillet really works best for getting the “blackened” effect. You can order one below if needed.
Make sure your skillet is good and hot before adding the corn.
Items you may need
- Cast iron skillets work best! (this will take you to a whole page of choices)
- A good sharp knife is essential for cutting the corn off the cob.
- For the herb garnish we love our herb shears.
How to store it and for how long
You can store your blackened corn in the fridge in a tightly covered container for 5-6 days. It can be rewarmed in the microwave or on the stove top in just minutes.
We have not tested freezing charred corn.
- 10-12 inch cast iron skillet
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dry oregano
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon black pepper freshly ground
- 1 teaspoon salt coarsley ground recommended
- 2½ cups corn kernels either cut freshly from cob or frozen corn which has been thawed and patted dry
- 1 teaspoon vegetable oil high smoke point oil
- 1 Tablespoon butter melted
- Stir together in a small bowl all ingredients listed from smoked paprika through the salt. This will make your blackened seasoning and is more than the 1 Tablespoon needed, but the remainder can be stored to use in another dish.
- Put oil in a 10-12 inch cast iron skillet and heat over medium high until a drop of water "dances" on the surface.
- Add corn and then sprinkle with 1 Tablespoon of the blackened seasoning.
- Pat down lightly with a spatula and allow to cook for about 2 minutes.
- Stir to allow corn kernels on top to get to surface of skillet and cook an additional 2 minutes (approximately) or until desired char is reached.
- Stir in melted butter and garnish if desired before serving.
- Fresh corn will need to be cut from the cob with a sharp knife. 3-4 ears of corn will yield about 2.5-3 cups of corn kernels.
- If using frozen corn, thaw on paper towels and pat to get out excess moisture before cooking.
- A cast iron skillet will produce the best results.
- In lieu of homemade seasonings you can substitute 2 teaspoons of ready-made blackening seasoning.
- Suggested garnishes are chopped chives, bacon bits and additional coarsley ground black pepper.