Blackened Corn

Blackened corn with a deeply charred, spice-crusted exterior and sweet, juicy kernels underneath. Made in a smoking-hot cast iron skillet with Cajun-style blackening seasoning for a smoky, boldly seasoned side dish.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Side Dish

Cuisine: American

Calories: 265

Ingredients Equipment Method Notes

Ingredients

Corn

4 corn Husked ears

Blackening coating

3 tbsp unsalted butter Melted for brushing
1.5 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
0.5 tsp dried thyme
0.5 tsp dried oregano
0.5 tsp cayenne pepper
0.5 tsp black pepper
0.5 tsp salt

Serving

1 lemon wedges For finishing
1 fresh parsley For garnish

Equipment

1 cast iron skillet

Method

Make the blackening spice blend

Mix smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt together until evenly combined, forming a cohesive spice blend.
Brush each ear of corn all over with the melted unsalted butter so the surface looks glossy and evenly coated.
Press and roll each buttered ear firmly into the blackening spice blend until completely coated, ensuring no bare kernels peek through.

Blacken the corn

Heat a cast iron skillet over high heat until smoking hot, indicated by visible smoke rising from the surface.
Cook the corn for 10–15 minutes, turning every 2–3 minutes, until the spice crust is deeply charred and the kernels are cooked through.

Serve

Serve the blackened corn immediately with lemon wedges and fresh parsley.

Notes

For the best char, make sure the skillet is truly smoking hot before the corn touches it. Refrigerate leftovers in an airtight container for up to 3 days and reheat in a hot skillet for 3–5 minutes to re-crisp the crust; freezing isn’t recommended because the corn texture softens. For a dairy-free option, swap the melted unsalted butter for an equal amount of olive oil.