This easy blackened corn recipe is one of my favorite ways to use up sweet summer corn on the cob. With a quick sear in a hot cast iron skillet and a bold, smoky homemade blackening seasoning, you’ve got yourself a flavorful side dish that’s hard to stop eating.
It’s smoky. It’s sweet. It’s a little spicy. And it’s honestly just plain delicious.
Whether you’re cooking for one or feeding the whole family, this is one of those “oops, I made too much food” recipes that you’ll actually look forward to eating.
You’ll Love This Simple Summer Side Dish
- Quick & Easy – You’ll go from an ear of corn to the perfect side dish in under 15 minutes.
- Use What You Have – Fresh, frozen, or even canned corn works great.
- One Skillet Wonder – Made entirely in a cast iron skillet for minimal cleanup and maximum flavor.
- Customizable Heat – Like it spicy? Keep the cayenne. Want it mild? Skip it.
- Crowd-Pleaser – It’s the kind of side dish that disappears fast!
- Perfectly Charred – The char on the sweet corn gives it a delicious smoky flavor.
- Pairs with Everything – From tacos and grilled meats to blackened shrimp or fish, it’s a side you’ll make all summer.
Kari’s Notes
Table of Contents
- You’ll Love This Simple Summer Side Dish
- Blackened Corn Ingredients
- Frozen Corn Tip
- Homemade Blackening Seasoning
- How to Make Blackened Corn in a Skillet
- Don’t Have a Cast Iron Skillet?
- Oven Roasted Blackened Corn
- Recipe Substitutions & Tips
- How to Store Blackened Corn
- Easy Skillet Blackened Corn Recipe
- What to Serve with Blackened Corn
- 🌽 More Corn on the Cob Recipes
- Frozen Blackened Corn
Blackened Corn Ingredients
- Butter – Avocado oil or olive oil work too, but we love the flavor of butter. (I find it helps bring out the sweetness of the corn.)
- Fresh Ears of Corn or Corn Kernels – Fresh corn cut off the cob is best, but frozen kernels (straight from the freezer) or canned (drained) work too. I use a corn peeler or a sharp knife to cut the kernels off of the corn cobs when we have ears of fresh corn in the summer.
- Blackening Seasoning – You can make your own (listed below) or use your favorite pre-made Cajun or blackened blend.
This is just a quick overview of the ingredients that you’ll need for the best skillet blackened corn. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
Frozen Corn Tip
While you can use frozen corn, I recommend using a high-quality brand, and do not overcook it. Cheap frozen corn can get a funny texture and can become chewy. (We tested the Walmart brand, and the corn got this strange texture that almost stuck to your teeth. While it was edible, it was not enjoyable, and it sat in the fridge for days. The fresh corn was gobbled up in one sitting.)
Homemade Blackening Seasoning
You’ll need:
- Smoked Paprika, Garlic Powder, Onion Powder, Cayenne Pepper (adjust to taste), Dried Thyme, Dried Oregano, Kosher Salt, and Black Pepper
👉 If you’re short on time, mix up some seasoning in advance and store it in a jar. Use 1 tablespoon of homemade blackening seasoning or Cajun seasoning. We’ve tested both, and it turns out delicious both ways!
How to Make Blackened Corn in a Skillet
- Heat your cast iron skillet over medium heat and melt the butter until it sizzles.
- Add the corn kernels and stir to coat them in the butter.
- Spread the corn out in the skillet and let it sit undisturbed for 3-5 minutes to develop a nice char.
- While the corn is sizzling, mix up your blackening seasoning in a small bowl.
- Sprinkle in half the seasoning, stir, and let it cook for another 5 minutes. The spices will become fragrant, and the corn will deepen in color.
- Taste and add the rest of the seasoning if you want more flavor or heat.
- Serve warm and enjoy! You can top it with a squeeze of fresh lime juice and cilantro if desired to really take it over the top.
Don’t Have a Cast Iron Skillet?
If you don’t have a cast iron skillet, use a griddle or a stainless steel pan.
If all you have is a pan with a non-stick coating, I would roast the corn in the oven instead.
Oven Roasted Blackened Corn
- Spread the corn kernels on a baking sheet.
- Toss it in melted butter (or oil) and blackening seasoning
- Roast the corn under the broiler, tossing once or twice, until the corn is evenly roasted.
Recipe Substitutions & Tips
- No fresh corn? Use frozen corn straight from the freezer or canned corn that’s been drained.
- No butter? Avocado oil is a great substitute.
- Too spicy? Leave out the cayenne pepper or reduce it to ⅛ teaspoon.
- Want a shortcut? Use a store-bought Cajun or blackened seasoning blend.
👉 If the seasoning sticks to the pan a little, don’t worry. Once you dump out the corn, pour some water into the pan and stir it around for just a minute. It should loosen it right up, and then you can clean the pan.
Pin this to save it for later!
Pin ItHow to Store Blackened Corn
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating Charred Corn
Reheat in a skillet or the microwave, though it’s honestly delicious cold, tossed into a salad or scrambled into eggs with some cheese.
⛔ I don’t recommend freezing it – the texture just won’t be the same.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Easy Skillet Blackened Corn
Ingredients
- 1 ½-2 tablespoons butter
- 2 cups sweet corn cut off the cob
Blackening Seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper , reduce the quantity of cayenne if you don't like heat
- ¼ teaspoon dried thyme
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon kosher salt
Instructions
- Melt butter or heat oil in a cast-iron skillet over medium heat.1 ½-2 tablespoons butter
- Once the butter begins sizzling, add the corn kernels.2 cups sweet corn
- Stir the corn until coated in butter, then let it sit for 3-5 minutes to develop a char while you mix up the seasoning.
- Mix up the seasoning, then toss about half of it with the corn. Allow the corn to cook a bit more – about 5 minutes – the spices will become fragrant and the char should deepen.1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cayenne pepper, ¼ teaspoon dried thyme, ¼ teaspoon black pepper, ¼ teaspoon dried oregano, ¼ teaspoon kosher salt
- If desired, add the rest of the seasoning and cook for another minute or two. It also might be perfect as it is if the corn is really fresh!
- Serve warm and enjoy!
Notes
Recipe Tips
- If you have pre-made blackened seasoning, substitute 1 tablespoon of that instead of making your own.
- You can also use regular Cajun seasoning if you have some on hand!
- You can use frozen (not thawed) or canned corn (drain it first), but we prefer the texture of fresh corn.
- To make the seasoning less spicy, omit the cayenne pepper.
- Leftovers will keep 3 to 4 days in an airtight container in the fridge.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
What to Serve with Blackened Corn
This cast iron skillet corn is a delicious side dish that pairs perfectly with everything from grilled meats to tacos. It adds just the right smoky, spicy kick.
Try it with:
- Blackened Chicken, Pork Chops, or Fish
- Tacos or Burrito Bowls
- Pulled Pork Sandwiches
- Southern Fried Catfish
- BBQ Ribs
- Tossed into pasta or rice bowls
🌽 More Corn on the Cob Recipes
If you love corn as much as we do, you’ll want to try a few of my other favorites next. From Southern cornbread to fresh corn pico de gallo, these recipes are full of flavor and perfect for using up that summer corn:
Frozen Blackened Corn
This was our test of the frozen corn – while good, we preferred the fresh corn! (Frozen corn seemed to have less moisture, and the cooked corn came out a little chewy.)
