This quick and easy charred corn recipe is made in about 15 minutes with just 3 simple ingredients! It's a great side dish on it’s own. And also great in salads, salsa’s and any other recipes calling for corn “off the cob”.
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Benefit to using frozen corn
Using frozen corn allows you to make this charred corn dish any time you’d like. IT's definitely on repeat in my home.
When you buy frozen corn look for “super sweet” varieties, so that you are getting the sweetest produce available. You can choose either yellow or white frozen corn,.
One of the best reasons to use frozen produce (of any kind) is that the corn (or other produce) is flash frozen when it’s at its freshest. This means that you are getting a product that was often frozen the same day it was picked!
It’s hard to get the same quality unless you are buying directly from the farmer when each piece of produce is at its peak. With corn it’s the same thing, if you can't get just picked in season sweet corn turn to frozen. You'll be pleasantly surprised.
A few notes on the ingredients:
- Corn: The recipe calls for frozen corn, but you can also cut fresh corn off the cob (when it's in season).
- Herb Infused Oil: You can either buy it or make your own. If you are purchasing, I like the Trader Joes Herbs de Provence variety and this one from Old Town Oil.
Simple step by step instructions
To make things even simpler, here are step-by-step photos to help you every step of the way.
Start by with a frying pan over medium heat.
Add the frozen corn kernels to the pan. Let them cook undisturbed for a few minutes.
Then, when the corn chars to your liking (just enough black bits), shake the pan and season with salt.
Keep shaking the pan every few seconds. Once the corn is charred well, turn the heat down and add the herbed olive oil.
Stir gently to combine the oil and corn kernels, turn off the heat and serve.
For all measurements and a more detailed guide, check out the recipe card at the bottom of this page.
Frequently Asked Questions
Almost any vegetable can be charred either in a skillet or on the grill. One of favorites in the spring is to char sugar snap peas with lemon! They are bright and sweet and are great for snacking and adding to salads or pasta.
You can use any other flavored oil you like. Garlic oil would be great, a citrus olive oil would be interesting or if you just have regular olive oil, that will work too, just be sure to season the charred corn at the end with salt.
How to store charred corn
If you aren’t going to be using the corn immediately, you can place it in an airtight container and keep it in the fridge for up to 5 days.
This is one of those recipes that is so versatile, you might want to make a double batch and specifically save the leftovers for use later in the week. I would put them on fish tacos or add them to a salad. Charred corn would also be an interesting twist to use in corn and basil soup or even in a homemade baby food purees.
One more simple tip
Don’t crowd the pan when you are making charred corn. You want the corn to have a chance to char up nicely before it steams, which can happen in a crowded pan. If you are making a double batch, you may need to make the recipe twice so you have enough room to cook the corn properly.
Looking for more quick side dish recipes? Check these out:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
Perfectly Charred Corn
- 16 oz frozen corn
- pinch kosher salt
- 1 Tablespoon herbed oil more if you like
- Place a frying pan over medium heat. Add the frozen corn kernels to the pan and let them cook with out stirring for about 5 minutes.
- Once the corn starts to char (get black bits on it), shake the pan and season with salt.
- Keep shaking the pan every few seconds until the corn is charred the way you like it.
- Turn the heat down to low and add the herbed olive oil. Stir gently to combine the oil and corn kernels, turn off the heat and enjoy.
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