Skillet Blackened Corn
Consider this Skillet Blackened Corn recipe your next favorite summer side dish! It's easy to make, has a full Cajun-inspired flavor, and pairs well with summer main dishes like burgers, grilled chicken or steak, and sliders.
Servings: 4 Servings
Calories: 190kcal
Equipment
- 1 Cast iron skillet
Ingredients
- 4-5 ears of corn
- 2 tablespoon melted butter unsalted
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 tablespoon avocado oil or another oil with high smoke point like coconut oil
- 2 tablespoon butter
- 2 tablespoon fresh parsley chopped
- 2 tablespoon parmesan cheese grated
Instructions
- Prepare the seasoning rub by combining the melted butter with 1 ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dried oregano.
- Brush the butter mixture evenly over the ears of corn.
- Heat the oil in a cast iron skillet over high heat.
- Add 2-3 ears of corn to the skillet and allow to cook for 2 minutes. Don't touch it before the 2 minutes are up to allow the corn to char perfectly.
- Using tongs, turn the corn over and cook an additional 2 minutes. Repeat 2 more times until the ears of corn are charred on all sides.
- Plate the blackened corn and top with freshly chopped parsley and a sprinkle of parmesan cheese.
Notes
Storage Directions
- Refrigerating: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Though you can freeze the cooked corn on the cobs, the kernel texture can break down upon thawing. I do not recommend it unless it is necessary.
- Reheating: Warm the cobs in the microwave on gentle heat for 60-second intervals until hot.
- Husk the corn before seasoning. Remove the leafy outer husks and the silky strands between the corn kernels, allowing the corn seasoning to coat each kernel and keeping the pesky strands from getting caught in your teeth.
- Heat the skillet well. You will know it is nice and hot when a drop or two of water sizzles when flicked on it. Most stoves take 2-3 minutes to fully heat a cast iron skillet over high heat.
- Keep the corn warm. Once charred, place the corn in an oven preheated to 200°F to keep it hot while the remaining corn cooks.
- For faster cooking, break the fresh corn cobs in half. Not only do the smaller cobs cook faster, but you can also fit more of them in the skillet.
Nutrition
Calories: 190kcal | Carbohydrates: 4g | Protein: 1g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 1009mg | Potassium: 59mg | Fiber: 1g | Sugar: 2g | Vitamin A: 799IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg