This easy blackened corn recipe will show you how to char corn in a skillet on the stovetop (without a grill or oven)! Use any kind of sweet corn kernels — fresh, frozen, or canned — and homemade blackened seasoning to yield a quick, spicy, and delicious side dish.
Blackened seasoning, a spice blend similar to Cajun seasoning that’s often used in Southern cuisine, is a wonderful addition to vegetables! You may be familiar with how it’s used on shrimp and meat, but don’t sleep on using it with veggies. See my Blackened Green Beans and Grits if you need some proof!
This recipe for blackened corn uses a homemade version of the seasoning to coat juicy sweet corn kernels as they cook in a skillet. This causes them to develop a tasty black char as the spices burn during cooking. Cooking corn this way yields the flavor of charred, grilled, or roasted corn but through a quicker and easier stovetop method.
I love to serve this vegan recipe as a side for summer meals or as a topping for tacos, chili, fish, burrito bowls, and salads. There are lots of ways to enjoy it, and I’d love to hear what you do in the comments!
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Ingredients and Substitutions
- Corn: Use fresh, frozen, or canned. Frozen corn does not need to be thawed before adding it to the skillet. However, it may need a couple extra minutes of cooking time. You should drain canned corn though.
- Extra virgin olive oil: Some recipes for blackened corn use butter and oil, but I think olive oil alone works just fine for this recipe. Consider adding butter if you want a richer flavor.
- Smoked paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt: You’ll need to raid your spice cabinet to make homemade blackened seasoning, but it’s for sure worth it. Feel free to substitute 1 tablespoon of store-bought blackened seasoning instead.
Equipment
I highly recommend using a cast iron skillet if you have one. It’s really helpful for getting a good char on the corn. Of course, any kind of skillet will work though.
Instructions
The full recipe card for blackened corn, including the ingredient quantities and instructions, is at the bottom of the post. Here’s a preview of the VERY easy steps!
Warm olive oil in a cast iron skillet over medium heat. Add the corn and stir to coat it in the oil. Let the corn sit and cook for a few minutes without touching it.
Sprinkle the seasoning over the corn. Stir to coat. Cook for a few more minutes until the corn has a developed a black char and the spices become fragrant.
Storage and Reheating
If you end up with charred corn leftovers (doubtful!), keep them in an airtight container in the refrigerator for 2 to 3 days. Reheat in a skillet or in the microwave until warmed through, or enjoy cold.
Serving
Blackened corn is pretty much the easiest side dish, while still packing a ton of flavor. Serve it alongside tacos and a salad for a complete meal. Or, use it as a topping for burrito bowls, like my Sweet Potato Black Bean Meal Prep Bowls or Healthy Chicken Fajita Bowl. It tastes great on top of fish, shrimp tacos, and soup (like my Cream of Jalapeño Soup).
You can also sub this corn in recipes that call for plain corn for a boost of flavor and spice. Try it in my 4 Ingredient Corn Fritters, Vegetarian Taco Casserole with Quinoa, and Roasted Chickpea Salad with Herb Yogurt Dressing.
More Corn Recipes
- How to Freeze Sweet Corn
- 4 Ingredient Corn Fritters
- Cream of Jalapeño Soup
- Sweet Corn Soup with Potatoes and Thyme
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Blackened Corn
Equipment
- skillet (preferably cast iron)
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups sweet corn
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon salt
Instructions
- Warm the olive oil in a medium skillet over medium heat.
- Add the corn to the skillet, and stir to coat it in the oil. Let the corn cook, without stirring it, for 3 to 5 minutes while you prepare the seasoning. This helps the corn develop a nice char.
- Stir together the smoked paprika, garlic powder, onion powder, dried oregano, dried thyme, cayenne pepper, black pepper, and salt.
- Sprinkle the blackened seasoning on the corn. Stir until the kernels are coated in it.
- Cook for another 5 minutes, stirring occasionally, until the corn is blackened and the spices become very fragrant. If you used frozen corn, you may need to cook it for a few more minutes to make sure it's tender.
- Serve warm and enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- You can use fresh, frozen, or canned corn. Frozen corn does not need to be thawed before using it in the recipe; just add it directly to the skillet. Canned corn should be drained and rinsed.
- Serve on its own as a side dish or with some butter and fresh herbs, if desired. It’s also a great topping.
- If you have pre-made blackened seasoning, sub 1 tablespoon of that instead of making your own.
- To make the seasoning less spicy, omit the cayenne pepper.
- Leftovers will keep 2 to 3 days in an airtight container in the fridge.
Renee
Delicious, I served it with a roast beef dinner & baked veges. Def making it again!
Lizzie Streit, MS, RDN
So glad to hear you enjoyed the corn, Renee!