Skillet Corn with Tomatoes and Cilantro

5 from 2 votes

This smoky charred corn recipe with tomatoes and cilantro is a quick, colorful side dish made right in your skillet. Ready in 10 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Keyword: 5 ingredients or less, under 30 minutes

Servings:

Calories: 167kcal

Author: Veronique Eichler

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.

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.