BLACKENED CHARRED CORN (TWO WAYS!)

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Blackened Charred Corn (two ways!) is perfect for any summer gathering or weeknight dinner. With just 4 ingredients this corn on the cob is made in a skillet or on the grill in just a few minutes.

P.S. Serve it with grilled asparagus for the best BBQ spread!

It's summertime 🌽 💛

CHARRED CORN ON THE COB

Charred Blackened Corn on the cob is great to serve with Pickled Onions and a big Chickpea and Avocado Salad on a warm summer's evening.

I also like to serve it alongside pizza. It makes a great side. It's quick to prepare and budget-friendly!

SOME RECIPES TO TRY NEXT TIME

stuffed garlic bread on a platter with fresh basil. — **Stuffed Garlic Bread**

Easy asparagus puff pastry parcels on a platter. Garnished with basil and lemon wedges. — **Stuffed Garlic Bread**

❤️ WHY I LOVE THIS RECIPE

Simple ingredients!

Don't have a grill? No worries, cook char-grilled corn in a skillet on the stove.

I love serving this on the side with a Cheeseburger Salad.

Kids and adults love it.

Easily turn it into a corn salad, add some Jalapeño Mayo and some grated cheese.

Charred blackened corn in a cast iron pan.

🥄 INGREDIENTS AND SUBSTITUTIONS

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

FRESH CORN ON THE COB:

This recipe calls for 4 fresh corn on the cob.

MELTED BUTTER:

Melted butter provides a rich flavor.

OLIVE OIL:

The oil raises the smoke point, allowing you to cook at a higher heat without burning the butter. 1 tablespoon per corn.

SALT AND PEPPER TO TASTE:

Ground black pepper makes all the difference.

OPTIONAL ADDITIONAL SEASONING:

Chili powder, garlic powder, or smoked paprika for extra flavor. About ¼ teaspoon per corn cob.

TO GARNISH *OPTIONAL:

Lime wedges, chopped cilantro, grated Parmesan Cheese.

Ingredient list for charred grilled corn.

SHOULD YOU BOIL CORN BEFORE GRILLING?

No, you do not have to parboil corn before grilling but I prefer to.

Parboiling can help ensure the kernels are tender and fully cooked. This can be particularly useful if you prefer your corn to be softer or are concerned about uneven grill cooking.

Pre-boiling corn can also help reduce the grilling time, as the corn will already be partially cooked.

This can be convenient if you're short on time or want to streamline the grilling process.

Charred Corn on the cob (made two ways) in a black cast iron pan with a sprinkle of coriander and sliced corn in a bowl, making a corn salad.

HOW TO HUSK A CORN?

Husking corn is a straightforward process, removing all of the outer layers, but it can be a bit messy if you're not careful. Here's a step-by-step guide to husking corn:

Prepare your workspace: Find a clean surface to work on, such as a kitchen counter or cutting board. Lay down a clean kitchen towel or a piece of parchment paper to catch any stray husks or silk.
Peel back the husks: Hold the corn by the top end (the end with the silk) and firmly grasp the husks near the base with your other hand. Gently pull the husks down toward the base of the corn, peeling them back to expose the kernels.
Remove the silk: Once the husks are pulled back, you'll likely see silky threads (called corn silk) clinging to the kernels. Use your fingers to peel away the silk, working from the top of the corn down to the base. You can also use a damp paper towel to help remove stubborn silk.
Remove the husks: Once the silk is removed, continue pulling the husks down and away from the corn until they are completely detached. You can either discard the husks or save them for composting.
Optional: Tie off the husks: If you're grilling the corn and want to keep the husks intact for presentation or to create handles, you can tie them together at the base of the corn using a piece of kitchen twine or a strip of husk.
Rinse the corn: Once husked, rinse the corn under cold water to remove any remaining silk or debris. Pat the corn dry with a clean kitchen towel before cooking or storing.

Corn on the cob with the husks tied back.

👩🏼‍🍳 HOW TO COOK CHARRED CORN ON A GRILL

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Start by boiling your corn for about 4 minutes in a large pot of boiling water. This keeps the corn soft, moist, and tender when it's time to grill them. Remove and pat dry.

Preheat your grill to medium-high heat, aiming for around 400°F (200°C).

In a small saucepan or microwave-safe bowl, melt the butter over low heat or in short bursts in the microwave until fully melted.

Once the butter is melted, add the olive oil and season it with salt and black pepper to taste. You can also add additional seasoning such as chili powder or smoked paprika for extra flavor if desired.

Dip a basting brush into the melted butter and generously brush each ear of corn, ensuring they are evenly coated on all sides.

Carefully place the buttered corn directly onto the grill grates. Close the lid and let the corn cook for about 3 minutes, then turn the cobs using tongs.

Corn on an outside grill being based with butter and oil. — **Brush the corn with more melted butter mixture.**

Brush the corn with more melted butter mixture, then continue grilling for another 3 minutes. Repeat the process of basting and turning the corn every few minutes until the kernels are tender and slightly charred in spots.

Keep a close eye on the corn as it cooks, adjusting the heat as needed to prevent burning.

Once the corn is cooked to your liking, remove it from the grill using tongs transfer it to a serving platter, and baste one last time with the butter mixture.

Before serving, brush the corn with any remaining melted butter mixture and sprinkle with additional salt and pepper. Garnish with fresh lime juice, chopped cilantro, or a sprinkle of grated Parmesan cheese for extra flavor.

Serve your deliciously buttery and seasoned grilled corn on the cob hot off the grill.

👩🏼‍🍳 HOW TO COOK IN A SKILLET

Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.

Start by boiling your corn for about 4 minutes in a large pot of boiling water. This keeps the corn soft, moist, and tender when it's time to grill them. Remove and pat dry.

In a small saucepan or microwave-safe bowl, melt the butter over low heat or in short bursts in the microwave until fully melted. Add the olive oil and season the melted butter with salt and black pepper to taste, and add any additional seasoning if desired.

Pour the seasoned melted butter into a small bowl or dish. Dip a basting brush into the melted butter and generously brush each ear of corn, ensuring they are evenly coated on all sides.

Heat a cast iron skillet over medium-high heat on the stovetop until hot. Place the buttered corn directly into the skillet.

Basting charred blackened corn with butter and oil.

Cook the corn in the skillet for about 3 minutes on each side, turning occasionally with tongs to ensure even cooking and charring. As you turn the corn, continue to baste it with the melted butter mixture, ensuring each side gets coated with flavor.

Keep a close eye on the corn as it cooks, adjusting the heat as needed to prevent burning. The corn should develop a nice charred exterior while becoming tender and flavorful on the inside.

Once the corn is cooked to your liking and has a beautiful charred appearance, remove it from the skillet using tongs and transfer it to a serving platter.

Before serving, brush the corn with any remaining melted butter mixture and sprinkle with additional salt and pepper if desired.

Serve your deliciously buttery and seasoned corn on the cob hot off the skillet and enjoy the irresistible flavors!

If desired, garnish with a squeeze of fresh lime juice, chopped cilantro, or a sprinkle of grated Parmesan cheese for extra flavor.

📝 TIPS AND TRICKS

Grilling Corn with Husks: If grilling corn with the husks on, soak them in water for about 15-30 minutes before grilling. This helps to prevent the husks from burning and adds moisture to the corn as it cooks.

Using a Basting Brush: When grilling or cooking corn indoors, use a basting brush to coat the corn with melted butter and oil infused.

Rotating Corn while Grilling: To ensure even cooking and charring, rotate the corn occasionally while grilling.

Topping Options: Get creative with toppings for your corn on the cob. Some popular options include grated cheese, lime juice, sour cream, hot sauce, or a sprinkle of your favorite seasoning.

Sliced corn in a salad bowl with charred grilled corn in a black skillet to the side.

❓FAQS

HOW DO I SELECT FRESH CORN?

Choose ears of corn that feel firm and plump with bright green husks. Avoid corn with dry, brown husks or kernels that feel mushy.

IS CORN GLUTEN-FREE?

In its whole form, such as fresh corn on the cob or frozen corn kernels, corn is naturally gluten-free. Corn is a nutritious and versatile ingredient that can be enjoyed by individuals with gluten sensitivities or those following a gluten-free lifestyle.

CAN I TURN THIS INTO A SALAD?

Slice the corn kernels off the cobb. Add Jalapeno Mayo, a handful of grated cheese, and chopped chives to turn this into a decadent corn salad. 😊

WHAT DO I DO WITH THE LEFT OVER BUTTER MIXTURE?

Store any leftover butter mixture in the fridge and use it again just like you would with regular butter, on toast, sandwiches, or use it for frying.

💫 MAKE-AHEAD, STORAGE AND REHEATING

MAKE-AHEAD:

Prepping Corn: If you're preparing corn on the cob for a large gathering or meal, you can husk and clean the corn in advance. Store the cleaned corn in an airtight container or resealable plastic bag in the refrigerator until ready to use.

Pre-cooking: If you prefer, you can partially cook the corn by boiling or steaming it before your main cooking method. This can save time and ensure the corn is fully cooked when you're ready to serve it.

STORAGE:

Uncooked Corn: Store uncooked corn on the cob in the refrigerator, either in the crisper drawer or in a plastic bag, for up to 3-5 days. Keep the husks on to help retain freshness.

Cooked Corn: If you have leftover cooked corn on the cob, allow it to cool completely before storing. Place them in an airtight container. Store in the refrigerator for up to 3-4 days.

REHEATING:

Corn on the cob is best eaten hot and fresh. If you have any leftovers you can slice the corn kernels off the cob and serve it in a salad, tacos, chili, or soup.

Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚