Blackened Corn

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!

Course Side Dish

Cuisine American, Mexican

Diet Diabetic, Gluten Free, Kosher, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 111kcal

Author Alana Lieberman

Cost $10

Equipment

cast iron skillet

Ingredients

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

Instructions

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.

Notes

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.

Nutrition