This easy blackened corn recipe makes perfectly caramelized and seasoned corn kernels using frozen or canned corn. Skillet charred corn on the stove is a delicious Cajun-inspired side dish that's ready in 10 minutes!
Wondering how to cook corn from a can that is actually flavorful? I will guide you through how to cook canned corn on the stovetop using minimal kitchen tools and pantry staples.
What is Blackened Corn?
Blackened corn is corn that has been cooked at high heat until the sugars in the kernels caramelize and the exterior becomes slightly charred.
This cooking method, often associated with Cajun cuisine, imparts a smoky flavor and adds depth to the natural sweetness of the corn.
Why You'll Love this Recipe
Versatile: We love to serve this charred corn recipe in various ways – as a simple side dish, a topping for salads, tacos, or even as a standalone snack.
Easy to make: Charred sweet corn a simple and quick side dish to prepare, making it an ideal choice for busy weeknights or last-minute gatherings.
Flavorful: Skillet roasted corn intensifies its natural sweetness and adds a smoky flavor to the charred corn kernels.
Spruce up canned corn: This recipe includes the best seasoning for canned corn. While fresh corn is delightful, this method allows you to enjoy the ingredient year-round by using canned or frozen corn.
- Corn: Canned sweet corn or frozen corn provides convenience without sacrificing taste. You can use fresh corn on the cob, if it's in season!
- Oil: Use a high heat oil such as vegetable, avocado, or grapeseed. A high heat oil is essential for achieving a blackened char on the corn without causing it to burn.
- Butter: adds richness and a luscious mouthfeel to the blackened corn.
- Garlic: introduces a savory depth to the blacked corn, enhancing its overall flavor profile.
- Cajun seasoning: is the star of a blackened corn recipe, infusing it with the bold and aromatic flavors of Cajun cuisine. Use a store-bought or homemade blackened seasoning.
- Lemon juice: brightens this Cajun side dish with a burst of citrus and freshness.
How to Make Blackened Corn
Blackened corn is as much about technique as it is about flavor. Follow these step-by-step instructions to achieve the perfect char and savor the irresistible smokiness of this canned corn recipe.
Step 1: Whether you are cooking canned corn or frozen corn that has been thawed, pat the corn kernels dry before cooking.
Step 2: Sandwich the corn kernels between two paper towels and press gently to remove excess moisture. You may need to repeat this step or use multiple paper towels until the corn is dry.
Step 3: Heat a cast iron skillet to medium-high heat. Add oil and arrange corn in a single layer in the cast iron skillet. Cook undisturbed for 3-5 minutes.
Step 4: Once the corn is blackened, turn the heat to low and add butter, garlic, and Cajun seasoning, cooking for one more minute. For a bite of freshness, squeeze lemon juice over the corn and sprinkle with fresh parsley, if desired.
Expert Tips for Charred Corn
Pat dry: Don't skip this step. Excess moisture can steam the corn instead of achieving the desired char and caramelization.
Preheat a cast iron skillet: To get the best results, make pan roasted corn in a cast iron skillet that has been preheated. This helps in quick and even cooking. This intense heat is crucial for caramelizing the sugars in the corn and creating a charred exterior.
Splatter screen: Hot corn pops! Use a splatter screen on top of the skillet to prevent the corn from popping out.
Char, don't burn: Keep a close eye on the corn to achieve a deep char without burning. Rotate the kernels periodically for even blackening.
If you have leftover blackened corn, store it in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness. To reheat, use a skillet to maintain the charred flavor or in the microwave.
Hungry for More?
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If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Skillet Charred Blackened Corn Recipe
- 3 cups corn canned or frozen
- 1 Tablespoon avocado oil or other high heat oil
- 2 teaspoons Cajun seasoning
- 1 clove garlic minced
- 2 Tablespoons butter
- ½ lemon freshly squeezed
- Use paper towels to pat dry drained canned corn or thawed frozen corn to remove excess moisture.
- Heat a cast iron skillet to medium-high heat. Add oil and arrange corn in a single layer in the skillet. Cook undisturbed for 3-5 minutes. Use a splatter screen to prevent popping.
- Once corn is blackened, reduce heat to low. Add butter, garlic, and Cajun seasoning. Cook for one minute longer. For added freshness, squeeze lemon juice over the corn and sprinkle with fresh parsley. Serve warm.
- Two 12 ounce cans of corn will give you 3 cups of corn drained.
- Monitor the corn closely to attain a rich char without any burning.
- A splatter screen is beneficial for preventing hot corn from popping out of the skillet.