Charred Corn on the Cob is one of the best summer treats, and this recipe keeps it simple by charring corn in a cast iron skillet. Brush with softened butter, top with fresh dill and sprinkle with salt for a delicious side dish.
Corn on the cob is a staple of many summer meals. Whether it's steamed or boiled, grilled or even roasted, we love a good sweet corn. When corn is charred, the fairly simple sweet flavors turn complex, smoky and toasty. We typically think of charred corn as grilled corn, but we have a simple method for cooking corn in a cast iron skillet that provides nearly identical results to grilling.
Ingredients that Matter
Charred corn in a cast iron skillet only requires basic ingredients. Here's what you'll need:
- Corn. Choose the freshest corn possible. Just about everywhere in the country (at least here in the U.S.) you'll find farmstands selling their fresh corn throughout the season. Buy their corn, if you can! Shuck your own corn (the pre-shucked corn from the big grocery stores won't taste as fresh as they are exposed to oxygen).
- Olive Oil. We brush the corn with a bit of olive oil prior to adding to the hot skillet. You don't need a lot of oil, just one tablespoon will do. The oil helps the corn char in the hot skillet.
- Butter. Sure you can skip the butter, but don't (unless you have a dietary restriction)! Butter and corn go together like peanut butter and jelly. Use room temperature unsalted butter.
- Salt. A big pinch of salt sprinkled on the corn after it cooks brings out the natural sweetness of the corn.
- Dill. This one is optional, but topping the charred corn with some fresh dill is another perfect flavor combination. This ingredient you can skip, but if you have dill, use it!
See recipe card for quantities.
Instructions
Cooking fresh corn on the cob in a skillet is very easy, but there are some important things to keep in mind. Here's how it comes together:
Shuck the ears of corn then brush off any leftover silk. Pat dry, if needed. Then brush with oil. Heat a large cast iron skillet (you can also use a heavy-bottom stainless steel skillet) over high heat. When the skillet is hot (it's hot enough when you sprinkle water on the skillet and it beads up and dances on the skillet) add the corn. Be sure to open windows and turn the exhaust fan on!
Reduce the heat to medium or medium-high (you don't want to smoke out the house, and if you use a cast iron skillet, it'll retain plenty of heat to cook the corn). Cook the corn until charred on all sides. This should take between 10-14 minutes. Be sure to rotate and flip the corn every couple minutes and adjust the heat as needed. Note: The corn may pop as it cooks, but because we are only use a bit of oil, it shouldn't splatter.
Once charred, brush the corn with softened unsalted butter.
Sprinkle the corn with salt and dill leaves, if using. Serve hot.
Hint: It's important to keep your cast iron skillet clean. Be sure to season as needed. We like to use a a brush to scrape off any stuck-on bits, rinse, dry well then rub in a neutral oil. Lodge makes a kit, this Lodge Seasoned Cast Iron Care Kit, which has everything you'll need to clean your skillet.
Variations
We provided you with the basic cooking method for charred corn, but the sky is the limits when it comes to flavor variations. Here are some ideas on how to serve skillet charred corn on the cob.
- Parmesan and Rosemary- Try brushing the cooked corn on the cob with more olive oil then sprinkle with freshly grated parmesan and finely chopped rosemary.
- Spicy- Add some heat to charred corn by sprinkling with cayenne pepper, chili powder or chili lime seasoning.
- Street Corn- Get the flavors of street corn by brushing with mayonnaise, sprinkling with chili powder, adding chopped cilantro and crumbled cotija cheese.
If you like street corn, you have to try out Skillet Street Corn Dip. You can actually use the corn from this recipe in the dip!
Equipment
We recommend using a good quality large cast iron skillet. We use this Lodge 15 Inch Cast Iron Pre-Seasoned Skillet and it gets a lot of use!
We also have this Lodge 12-Inch Cast Iron Blacklock Skillet, which is lighter than their other cast iron skillets.
Storage
You can store leftover charred corn in an airtight container for several days, but we recommend eating within 2-3 days.
If you are making this recipe for a more than four people, cook the corn in batches and keep warm in a 225F oven on a baking sheet, then brush with butter and sprinkle with dill and salt just before serving.
FAQ
It's best to char corn on the cob in a skillet by first brushing the corn with a bit of oil then cooking in a hot heavy-bottom or cast iron skillet. Cook until charred on all sides, 10-14 minutes, and be sure to rotate and flip the corn as they cook every couple minutes.
No! There is no need to boil or soak corn before charring in a skillet. The trick to perfectly charred corn is to rotate and flip the corn as it cooks in the skillet and be sure there isn't too much oil in the pan or the corn may pop.
Related
Looking for other side dish recipes like this? Try these:
Pairing
Try serving Skillet Charred Corn on the Cob with these main dishes:
Recipe
Skillet Charred Corn on the Cob
- Total Time: 20 min.
- Yield: 4 ears of corn 1x
Description
Charred Corn on the Cob is one of the best summer treats, and this recipe keeps it simple by charring corn in a cast iron skillet. Brush with soft butter, top with fresh dill and sprinkle with salt for a delicious side dish.
Ingredients
- 4 ears of corn, shucked
- 1 Tbsp. olive oil
- 1-2 Tbsp. unsalted butter, softened
- 1-2 Tbsp. dill leaves, optional
- 1 tsp. table salt
Instructions
- Rub corn with a clean kitchen towel to dry and remove any silk then brush with olive oil. Heat a large cast iron or heavy-bottom skillet over high. When the skillet is hot (you'll know it's hot when you sprinkle a few drops of water in the skillet and it dances on the surface), add the corn and cook until charred on all sides, 10-14 minutes. Be sure to rotate and flip every couple of minutes and adjust the heat down to medium or medium-high to avoid smoking out the kitchen (be sure to turn on the exhaust vent).
- Remove from heat and brush with softened butter and sprinkle with dill and salt. Serve hot.
Notes
- You may hear the corn pop as it cooks, but it shouldn't splatter if you only brushed the corn with oil instead of adding oil to the skillet.
- If you are making this for more than four people, cook the corn in batches then keep warm in a 225°F oven on a baking sheet.
- Try topping with parmesan cheese and rosemary; a pinch of cayenne pepper or chili lime seasoning; or brushed with mayonnaise and topped with chili powder, cilantro and crumbled cotija cheese.
- Leftover charred corn will stay fresh in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven, if desired.
- Prep Time: 5 min.
- Cook Time: 14 min.
- Category: Sides
- Method: Charring
- Cuisine: American
Cindy T. says
Yes!!! This is the way I've cooked corn on the cob for many years. I actually use butter vs. the olive oil and just turn it as it cooks, the butter browns and the flavor is absolutely delicious! I then sprinkle with dried dill if I have no fresh, and it is the best corn in the cob you've ever had!
Adam Dolge says
I love that! Thanks for sharing. I'm a big fan of dried dill, actually. It's one of the few dried herbs I love 🙂