10-Minute Skillet Charred Corn
No grill? No problem! Learn how to make the best charred corn recipe on the stovetop in just 10 minutes! This skillet corn is a quick and easy side dish perfect for tacos, salads, or meal prep.
Servings: 6 servings
Calories: 133kcal
Equipment
- cutting board
- knife
Ingredients
- 3 cups corn canned, frozen, or fresh off the cob
- 1 Tablespoon avocado oil or other high heat oil
- 2 Tablespoons butter
- 2 teaspoons homemade taco seasoning
- 1 Tablespoon lime juice freshly squeezed
- Optional toppings: fresh cilantro and cotija cheese
Instructions
- 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.
Notes
- Two 12 ounce cans of corn will give you 3 cups of corn drained.
- If you don't have taco seasoning, use a mixture of cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add a pinch of cayenne for extra spice.
- 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.
Nutrition
Calories: 133kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 31mg | Potassium: 199mg | Fiber: 2g | Sugar: 4g | Vitamin A: 650IU | Vitamin C: 9mg | Calcium: 8mg | Iron: 1mg
