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Blackened Corn

Blackened corn in a cast iron skillet, topped with cheese, cilantro and fresh lime wedges.
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5 from 1 review

This 15-minute side dish is savory, satisfying, and full of flavor! Blackened Corn is made in a cast iron skillet using frozen corn, a homemade seasoning blend, and optional toppings like fresh cilantro and cojita cheese! 

Ingredients

Scale
  • 16 ounces frozen corn
  • 1/2 tablespoon salted butter
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • Optional: Fresh cilantro, feta or cotija cheese, lime juice

Instructions

  1. In a small bowl, mix the smoked paprika, garlic powder, dried oregano, black pepper, and kosher salt together.  This is your blackening seasoning blend. 
  2. Melt the butter in a cast iron skillet over low heat.  Pour the frozen corn into the hot skillet.  Spread the corn out into an even layer.  Let the corn cook over medium-low heat for 5 minutes, without moving the corn around the skillet.
  3. Increase the heat to medium, and continue cooking the corn for another 5 minutes.  After 5 minutes, use a spatula to see if the corn has blackened.  If the corn is not yet charred enough for your liking, continue cooking the corn for a few more minutes.  Even though this is called blackened corn, the corn will be toasty and golden brown, not completely black and burnt.  Keep an eye on your corn so that you don't let it burn.  
  4. Once the corn is blackened, turn off the heat.  Mix in the blackening seasoning blend. 
  5. Add any additional toppings!  I like to add feta or cotija cheese, fresh cilantro, and freshly squeezed lime juice.

Notes

  • Corn: Frozen corn is the best option with this recipe, but I know you'll be making this Blackened Corn recipe in August when fresh, sweet, corn on the cob is abundant! Freshly cut corn kernels, that are cut off of the cob, will also work.
  • Cheese: Feta and cotija both taste very similar. I find that cotija cheese is slightly drier and saltier than feta. I prefer cotija, but if you can't find it, feta is the substitute you want to use!
  • Seasoning: Blackening blends can vary. Feel free to add cayenne pepper (if you like the heat), chili powder, dried basil, dried thyme, and ground cumin to your seasoning blend.
  • Toppings: In addition to the toppings that I list in my recipe, you could try adding cooked and crumbled, bacon, diced bell peppers, sour cream or crema, fresh parsley, or hot sauce.

Nutrition

Find it online: https://sugarandsnappeas.com/blackened-corn/