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Blackened Corn with Butter and Spices

Blackened corn with butter and spices is cooked in a hot cast-iron skillet until the kernels develop browned spots. Butter and fragrant seasonings coat the corn for a savory, lightly spiced side dish.
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Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 238
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups corn kernels fresh, from about 6 ears
  • 1 tbsp vegetable oil
  • 3 tbsp butter unsalted
  • 1 tsp paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.25 tsp thyme dried
  • 0.125 tsp cayenne pepper
  • 0.25 tsp black pepper
  • 0.5 tsp salt kosher

Equipment

  • 1 12-inch cast-iron skillet

Method
 

  1. Heat a 12-inch cast-iron skillet over medium-high heat for 3 minutes.
  2. Add the vegetable oil and corn, stir to coat, and spread the kernels in an even layer.
  3. Cook undisturbed for 3 minutes.
  4. Stir and continue cooking for 5 to 7 minutes, stirring every 1 to 2 minutes, until the kernels have browned spots.
  5. Reduce the heat to medium-low.
  6. Add the butter, paprika, garlic powder, onion powder, thyme, cayenne, black pepper, and salt; stir for 30 to 45 seconds, until the butter is melted and the spices smell fragrant.

Notes

For the deepest browning, leave the kernels undisturbed for the first 3 minutes. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended. Use plant-based butter for a dairy-free version.