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Some of my favorite recipes start with a little improvising—and this charred corn recipe is one of them. One evening, I had a bag of frozen corn, a pint of cherry tomatoes past their prime, and not much of a plan. I tossed everything in a hot skillet, added a little garlic and smoked paprika, and hoped for the best. The result? A colorful, smoky side dish that’s now on regular rotation. It tastes like summer but comes together in any season, and there’s something so satisfying about getting that little bit of char on the corn.
And the best part? You don’t need a grill. If you’ve ever wondered how to char corn in a pan, this one’s for you. Just pull out your trusty cast iron skillet and let it work its magic.
Ingredients
Here’s what you’ll need for this skillet charred corn—simple ingredients that come together nicely:
- Frozen corn – A handy freezer staple that still brings sweet summer flavor and fiber.
- Grape or cherry tomatoes – Packed with vitamin C and a burst of juicy goodness.
- Extra virgin olive oil – Heart-healthy fats and that silky, rich flavor.
- Garlic – Adds a little kick and depth; it’s the flavor backbone.
- Smoked paprika – This is where the smoky note comes in. Totally transforms the dish.
- Salt and fresh ground pepper – Basic seasoning, essential for balance.
- Fresh cilantro – Brings a bright, herby finish (but skip it if you’re Team Cilantro-Hater).
- Lime juice – That final zing to tie it all together.
How to Make This Charred Corn Recipe
This plant-based summer side is all about the skillet. Get that pan hot and let it do the work.
For full recipe, read below.
- Preheat your skillet over medium-high heat. Give it a few minutes to really heat up—don’t rush it.
- Pro tip: Dry corn chars better. Rinse your frozen corn quickly, then pat it dry with towels to remove ice. It’s worth the extra 30 seconds.
- Add 1 tablespoon of olive oil to the hot skillet. Toss in the corn, spread it out, and don’t touch it for 2–3 minutes. Let it sit and sizzle.
- Stir and cook for 4–5 more minutes, until the kernels are golden brown and a little crispy in spots.
- Push the corn to one side of the skillet. Add the rest of the olive oil, then the tomatoes. Cook for 1–2 minutes until they soften and start to blister.
- Stir in garlic, paprika, salt, and pepper. Cook for another minute or two, just until everything smells amazing.
- If you want extra char, crank up the heat at the end for a minute.
- Finish with a squeeze of lime juice and a sprinkle of chopped cilantro.
Recipe Notes and Tips
- Ingredient swap: Fresh corn is a great sub in summer. Just dry it well before adding to the pan.
- Make-ahead tip: You can char the corn a few hours in advance and finish with tomatoes, garlic, and seasoning right before serving.
- Paprika tip: Regular paprika works too, but smoked paprika adds that signature flavor.
- Pan matters: A hot, heavy skillet makes all the difference. Don’t overcrowd the pan or the veggies will steam instead of char.
Serving Suggestions
This charred corn recipe goes with just about everything. Serve it next to grilled chicken or fish, toss it into a grain bowl, or spoon it over avocado toast for a smoky little upgrade. It’s also great at room temp, so it travels well for potlucks or picnics.
FAQ
- Can I use fresh corn instead of frozen?
Absolutely. Just slice it off the cob and skip the rinsing. - What if I don’t like cilantro?
Skip it or swap in chopped fresh parsley or basil. - Can I make this without a cast iron skillet?
Yep. Any heavy-bottomed skillet will work, but cast iron gives you the best sear. - Is this part of the Mediterranean Diet?
It sure is. This fits right into Mediterranean diet vegetable sides—it’s plant-based, packed with fiber and healthy fats, and loaded with flavor. - Is corn a whole grain or a vegetable?
It’s actually both! When it’s fresh (like corn on the cob), it’s considered a starchy vegetable. When dried (like popcorn or cornmeal), it counts as a whole grain. In this recipe, we’re working with frozen corn—which is more on the veggie side of things.
Storage Instructions
- Leftovers? Just pop them in an airtight container and store in the fridge for up to 3 days.
- Reheat in a skillet to keep that nice texture, though the microwave works if you’re in a hurry. I’d add the cilantro and lime juice fresh each time, but it’s still tasty made ahead.
- Or enjoy cold—this one’s surprisingly good straight from the fridge.
- Freezing’s not ideal—the tomatoes get a bit soggy.
Hope you enjoy this charred corn recipe as much as we do—simple, flavorful, and easy enough to make on a weeknight.
Try These Other Recipes
Crispy Roasted Potatoes – A perfect companion to any summer side.
Grilled Vegetable Salad – Light, smoky, and colorful.
Grill Pan Asparagus Recipe – Simple, fast, and full of flavor.
Skillet Corn with Tomatoes and Cilantro
Ingredients
- 2 cups frozen corn (no need to defrost)
- 1 pint grape tomatoes halved
- 2 tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 2 tbsp fresh cilantro to garnish
- squeeze of lime juice to finish
Instructions
- Preheat your skillet over medium-high heat. Give it about 5 minutes to really heat up.
- Pro tip: Dry corn chars better. Rinse the frozen corn to remove ice, then pat it dry with paper towels.
- Add 1 tablespoon of olive oil to the hot skillet. Toss in the corn, spread it out, and don’t touch it for 2–3 minutes. Let it sit and sizzle.
- Stir and cook for 4–5 more minutes, until the kernels are golden brown and a little crispy in spots.
- Push the corn to one side of the skillet. Add the rest of the olive oil, then the tomatoes. Cook for 1–2 minutes until they soften and start to blister.
- Stir in garlic, paprika, salt, and pepper. Cook for another minute or two, just until everything smells amazing.
- If you want extra char, crank up the heat at the end for a minute.
- Finish with a squeeze of lime juice and a sprinkle of chopped cilantro.
Notes
- Ingredient swap: Fresh corn is a great sub in summer. Just dry it well before adding to the pan.
- Make-ahead tip: You can char the corn a few hours in advance and finish with tomatoes, garlic, and seasoning right before serving.
- Paprika tip: Regular paprika works too, but smoked paprika adds that signature flavor.
- Pan matters: A hot, heavy skillet makes all the difference. Don’t overcrowd the pan or the veggies will steam instead of char.
A recipe that’s easy, tasty, and doesn’t ask too much of you. I’ve made this for my family plenty of times, and it’s always a win!
Wonderful smoky flavors make for a surprisingly delicious healthy side dish! Always happy to have some!