Blackened corn combines fresh sweet corn, smoky flavor, and a cast iron skillet to yield the best caramelized flavors and a good char you won't be able to resist. Serve this corn dish as a mouth watering side or as a topper for chicken tacos, summer salads, chowder, and any spicy foods that need a boost of sweet flavor. No grill pan or outdoor grill required!
📋 About the Recipe
- Perfectly charred corn without a BBQ. Using a barbecue to char corn may be a popular cooking method, but if you're without an outdoor setup, you can still enjoy all the flavor of blackened summer corn without a home grill. This Blackened Corn recipe is made right in an oven-safe skillet.
- Pairs well with several flavor profiles. In addition to serving this blackened corn as a simple summer side dish, it's also the perfect addition to Roasted Corn Salsa, Fajita Tacos, Loaded Burger Bowls, Southwestern salads, soups or chowders, and Air Fryer Stuffed Peppers. The options are endless!
- Easy to turn into a corn dip. Break out the Air Fryer Tortilla Chips, top with your favorite Cotija cheese or feta cheese, red onion, sliced jalapeño peppers, hot sauce, fresh lime juice, and freshly chopped cilantro. Then, dig in!
A few notes about the ingredients:
- Corn on the cob - If you've made my Skillet Roasted Corn Kernels, you know that I love using ears of fresh corn on the cob during peak corn season. It's superior in flavor, perfectly tender, and is significantly cheaper than canned or frozen corn. Learn How to Cut Corn Off the Cob the safe, easy way so you can enjoy fresh corn on the cob all season long.
- Oil - A neutral cooking oil will allow the corn to blacken and develop a fantastic char without overpowering the flavor. I recommend olive oil, avocado oil, or even vegetable oil.
- Spices - I like to make my own smoky, savory blackened seasoning using simple ingredients like smoked paprika, onion powder, garlic powder, dried basil, dried oregano, dried thyme, kosher salt, black pepper, and a pinch of cayenne pepper for a kick.
⁉️ Substitutions and Alterations
- Corn options - If fresh ears of corn aren't in season, use canned corn or frozen corn. No need to thaw beforehand.
- Alternative spice options - If you have a pre-made spice mix you love, feel free to use it. Replace the individual spices with 4 to 5 teaspoons of your favorite mix. A homemade Multi-Purpose Seasoned Salt or a Homemade Cajun Seasoning would be delicious and perfect paired with fish and seafood.
- Optional add-ins - If you're interested in turning this easy side into a delicious corn salad or even a meal, consider adding in things like a can of drained and rinsed black beans, roasted Air Fryer Bell Peppers, Crispy Bacon, or proteins like Cast Iron Skillet Chicken Breasts.
- Preheat and prep. Preheat the oven to 425 degrees F and move the oven rack to the middle rack.
- Add in the corn kernels. Spread the fresh corn in the bottom of your favorite large skillet or baking dish. If you are using a skillet that is not a cast iron pan, make sure it is oven-safe (non-stick skillets typically are not great for the oven).
- Season. Pour the olive oil over top and season with smoked paprika, onion powder, garlic powder, dried basil, dried oregano, dried thyme, cayenne pepper, kosher salt, and black pepper.
- Stir. Stir all of the blackened corn ingredients together until evenly coated in the oil and seasonings.
- Roast. Place the skillet or baking dish in the oven and bake for 20 to 25 minutes, or until tender and lightly charred.
- Serve. Top the blackened corn with fresh parsley or cilantro and a squeeze of lime juice, or as desired.
❄️ How to Store
To store: Cool the blackened corn to room temperature, then transfer to an airtight container. Refrigerate leftovers for up to 5 days.
To freeze: This corn recipe freezes well. Place the blackened corn in a freezer safe zip top bag and seal tightly, removing as much excess air as possible. Freeze for up to 3 months.
To reheat: Reheat refrigerated or frozen corn in a skillet on the stovetop until warm or in the microwave in 30 second bursts until warm.
🔍 Recipe FAQs
Can I blacken corn on a stovetop or does it have to be oven roasted?
I do love using the oven method because it chars the corn hands-free and gives me the opportunity to use that time to prep my main protein for the meal. However, if you prefer to make this blackened corn on the stovetop, you can do that instead!
What can I serve with blackened corn?
Blackened corn is an excellent side dish that pairs with almost any protein, like Baby Back Ribs, Dutch Oven Turkey Breast, Cast Iron Skillet Chicken Breasts, or Tequila Lime Margarita Grilled Shrimp! It's also delicious with salads, fajita tacos, taco lettuce wraps, and more.
Can you overcook corn?
Yes - corn can be overcooked and it'll be obvious if you have. Properly cooked corn should be tender, juicy, and sweet! When it's overcooked it can be mushy, starchy, and lose its flavor.
One More Tip
Pat the corn dry before cutting it off the cob. Adding excess water into the skillet will prevent the corn from charring properly and will cause the corn to steam as opposed to roast. Charring the corn increases its flavor by developing a rich caramelization.
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Share your cooking with me! If you make this recipe, I'd love to know! Tag @yourhomemadehealthy on Instagram or leave a comment with a rating and some feedback at the bottom of this page!
- 8 corn on the cob, corn cut off the cob (about 6 ½ cups total)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper plus more to taste if you like extra spice
- fresh parsley or cilantro, for garnish
- Preheat oven to 425 degrees F.
- Cut corn off the cob and add the kernels to a large oven-safe skillet or baking dish.
- Pour olive oil over top and season with smoked paprika, onion powder, garlic powder, dried basil, dried oregano, dried thyme, kosher salt, black pepper, and cayenne.
- Stir to evenly coat corn in seasonings.
- Roast in the oven for 20 to 25 minutes, or until tender and lightly charred.
- Top with fresh parsley (or cilantro) and a squeeze of lime juice.
- Use a large enough skillet! To get the best oven roast, you want the corn kernels spread out enough at the bottom of the pan, so that most of the corn can get a nice char. It is okay that there is some overlap, but if the corn kernels are roasted in a small skillet, there will not be much char flavor.
- Dry the corn well after you wash it prior to cutting. The less moisture in the skillet, the more blackened and charred the corn will get.
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