This 10 minute skillet charred corn is delicious as a BBQ side dish or taco topping. Canned or frozen corn is blackened in a cast iron skillet on the stovetop for that smokey flavour—made easily indoors!
Bring the taste of summer indoors with this Skillet Charred Corn! Frozen corn is thawed and blackened in the same cast iron pan, then seasoned with bright flavours like red onion, jalapeño, and cilantro.
If you don't have a barbecue, or don't want to go through the hassle of charring corn on the cob, then this easy indoor recipe is for you! It comes together on the stove top with simple ingredients in 10 minutes!
Serve this charred corn as a side with some gluten-free burgers, pair it with some grilled chimichurri shrimp, or top it on some gluten-free chicken taquitos!
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Why You'll Love This Recipe
- Cooks in 10 minutes!
- Get the grilled corn flavour without the grill.
- Easy side dish made from frozen corn.
- Allergy-friendly. This recipe is gluten-free, nut-free, dairy-free, and vegan.
- Super customizable. Add more flavours like cilantro, lime, cayenne—anything you like.
Ingredient Notes
Here are the main ingredients you'll need to make skillet charred corn:
- Canned or frozen corn
- Avocado oil—or any high heat vegetable oil
- Red onion
- Jalapeño—reduce or omit for less spice
- Salt
- Black pepper
- Cilantro, lime zest, and/or cayenne pepper—all optional flavour enhancers!
Substitutions
Change up this corn depending on your taste! Here are some suggestions:
- Add more spices like cumin, chili powder, cayenne, paprika, garlic powder, etc.
- Add fresh elements like cilantro, cherry tomatoes, black beans, or lime juice.
- Add a crema style sauce and turn this into my Mexican street corn salad.
Equipment
I use a 12" cast iron skillet for this recipe. Stainless steel should work similarly. You want a large surface area so a lot of the corn can get direct heat and char at one time.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Preheat a large cast iron skillet over medium-high heat for 10 minutes. Use this time to dice the onion and jalapeño.
(1) Once hot, add just the corn to the skillet. Cook until completely thawed and no more water evaporates.
(2) Add the oil and mix. It will sizzle. Arrange the corn in a flat layer and do not touch for 2-4 minutes until deep brown on the bottom.
(3) Mix and pat flat again. Repeat once more.
(4) Remove from the heat and add salt, pepper, onion, jalapeño, and any optional flavours.
Mix and serve! Be careful, the cast iron skillet will be very hot. Serve as a side dish, salad topper, or taco filling. Enjoy!
What to Serve with Charred Corn
This corn salsa would be delicious on fish tacos! Enjoy this easy charred corn as a side with some of these delicious main dishes:
- Gluten-free fried chicken
- Gluten-free chicken nuggets
- Air fryer halibut
- Chimichurri flank steak
- Chimichurri shrimp
- Gluten-free turkey meatballs
- Gluten-free burgers
- Vegan BBQ jackfruit
More Easy Side Dishes
Accompany the corn with more simple sides:
- KitchenAid mashed potatoes
- Kale crunch salad
- Gluten-free onion rings
- Roasted potatoes and broccoli
- Gluten-free focaccia bread
- Prosciutto wrapped asparagus
- Broccoli salad
- Gluten-free garlic bread
- Air fried potato wedges
- Quinoa tabbouleh
Make Ahead
Make ahead: This recipe could be made a day ahead of when you plan to serve it. Follow the storage instructions below. Simply re-heat on the stove or in the microwave and enjoy.
Storage & Freezing
Storage: Allow charred corn to cool completely before placing in an airtight container in the fridge for up to 4 days. Re-heat on the stove or in the microwave to serve.
Expert Tips
Here are some of my top tips and tricks for the best charred corn:
- Don't add anything to the pan until the frozen corn is thawed (when no more water evaporates).
- Once the oil is added, arrange the corn in a flat layer and don't touch it for 2-3 minutes. This will develop the char.
- Add the onion and jalapeño last. The pan will be so hot they will cook slightly.
- Remove from the pan to stop the cooking process. It will be hot!
Frequently Asked Questions
A large stainless steel pan should produce a similar result.
This recipe is designed to be made from corn kernels in a large skillet. I do not recommend making it on an open grill, but you could use a cast iron pan on the grill.
Your new favourite way to cook corn! Easily made indoors in 10 minutes, this skillet charred corn is the perfect summer BBQ side!
More Easy Side Dishes
- Dairy-Free Broccoli Salad
- Kale Crunch Salad
- Gluten-Free Stuffing
- Gluten-Free Cheddar Scones
- Gluten-Free Garlic Bread
- Air Fryer Potato Wedges
- Gluten-Free Focaccia Bread
- Prosciutto Wrapped Asparagus
Related Recipes
- Mexican Elote Pasta Salad (High Protein)
- High Protein Greek Pasta Salad
- Fall Harvest Dense Bean Salad
- Italian Pasta Salad With Salami
Have you made this skillet charred corn? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Skillet Charred Corn
Equipment
- 12" cast iron skillet
Ingredients
- 4 cups canned or frozen corn
- 2 tablespoon avocado oil
- ¼ red onion diced
- 1 jalapeño diced
- ½ teaspoon salt
- ½ teaspoon pepper
- Cilantro, lime juice, and/or cayenne pepper all optional
Instructions
- Preheat a large cast iron skillet over medium-high heat for 10 minutes. Use this time to dice the onion and jalapeño.
- Once hot, add just the corn to the skillet. Cook until completely thawed and no more water evaporates.
- Add the oil and mix. It will sizzle. Arrange the corn in a flat layer and do not touch for 2-4 minutes until deep brown on the bottom. Mix and pat flat again. Repeat once more.
- Remove from the heat and add salt, pepper, onion, jalapeño, and any optional flavours.
- Mix and serve! Be careful, the cast iron skillet will be very hot. Serve as a side dish, salad topper, or taco filling. Enjoy!
Notes
- Add more flavours with the addition of cilantro, lime juice, cayenne pepper, hot sauce, etc.
- Make ahead: This recipe could be made a day ahead of when you plan to serve it. Follow the storage instructions below. Simply re-heat on the stove or in the microwave and enjoy.
- Storage: Allow charred corn to cool completely before placing in an airtight container in the fridge for up to 4 days. Re-heat on the stove or in the microwave to serve.
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