Skillet Charred Corn
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!
Servings: 8
Calories: 91.5kcal
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.
Nutrition
Calories: 91.5kcal | Carbohydrates: 14.4g | Protein: 2.1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.6g | Cholesterol: 0.05mg | Sodium: 148mg | Potassium: 156mg | Fiber: 1.5g | Sugar: 1.8g | Vitamin A: 44.6IU | Vitamin C: 6.2mg | Calcium: 4.5mg | Iron: 0.3mg