Go Back

Blackened Corn

Blackened corn with a deeply charred, crispy Cajun-spice crust and sweet, juicy kernels underneath. Built on high-heat cast iron cooking and frequent turning for aggressive smoky seasoning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 4 corn Husked ears.
  • 3 tbsp unsalted butter Melted.
  • 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
  • 1 lemon wedges For serving.
  • 1 parsley For serving.

Equipment

  • 1 cast iron skillet
  • 1 grill pan

Method
 

Make the blackening spice blend
  1. Mix smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, black pepper, and salt in a bowl until evenly combined.
Coat the corn
  1. Brush each ear of corn all over with melted unsalted butter so the surface looks glossy.
  2. Press and roll each buttered ear into the blackening spice blend until completely coated with a thick, dark crust.
Blacken the corn
  1. Heat a cast iron skillet or grill pan over high heat until visibly smoking hot.
  2. 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
  1. Serve the blackened corn immediately with lemon wedges and fresh parsley.

Notes

Pro tip: get the pan genuinely smoking hot before the corn hits—this is what drives the aggressive char and crisp crust. Store leftovers in the refrigerator up to 3 days; reheat in a hot skillet for a few minutes to revive some crust. Freezing isn’t recommended because the char and texture soften. For a dietary swap, use olive oil instead of unsalted butter if you want dairy-free while keeping the same spice blend.