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
Scale
- 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