This quick, easy charred corn comes together in about 15 minutes using just three simple ingredients. It’s a versatile side that stands on its own and also brightens salads, salsas, tacos, soups, and any recipe that calls for corn off the cob.
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Benefit to using frozen corn
Frozen corn makes this recipe available year-round and is often my go-to when fresh corn isn’t at peak season. Look for varieties labeled “super sweet” for the best flavor, and choose yellow or white kernels based on your preference.
One big advantage of frozen vegetables is that they are typically flash-frozen at peak freshness—often the same day they are harvested—so you get excellent taste and texture without needing to buy in-season produce from a farm stand. If fresh, just-picked sweet corn isn’t available, frozen corn is a reliable, flavorful substitute.
Ingredients
A few ingredient notes and substitution ideas:
- Corn: The recipe uses frozen corn for convenience and flavor. When fresh sweet corn is in season, you can cut the kernels off the cob and use those instead.
- Herb-infused oil: Use a store-bought flavored olive oil or make your own by infusing olive oil with fresh or dried herbs. If you don’t have an herb oil, a good-quality extra-virgin olive oil, garlic oil, or a splash of citrus olive oil all work nicely. Add a touch more oil if you prefer a richer finish.
- Salt: Kosher salt is recommended for seasoning, but use whatever salt you have on hand and adjust to taste.
Simple step by step instructions
Step-by-step photos are included to guide you through the process.
Heat a frying pan over medium heat until hot.
Add the frozen corn kernels to the pan and let them cook undisturbed for several minutes so they can develop a nice char.
When you see some blackened bits forming, give the pan a shake or stir briefly and season with a pinch of salt.
Continue shaking or stirring every few seconds until the corn is charred to your liking. Reduce the heat to low, add the herb-infused oil, and gently toss to coat. Turn off the heat and serve while warm.
For exact measurements and a printable recipe card, see the recipe section below.
Frequently Asked Questions
Many vegetables char beautifully in a skillet or on the grill. In spring, I love blistering sugar snap peas with a squeeze of lemon for a bright, sweet side that’s great for snacking or adding to salads and pasta.
What can substitute for the herb oil?
Any flavored oil works. Garlic oil, citrus-infused olive oil, or plain extra-virgin olive oil are all good options. If using plain oil, taste and adjust seasoning at the end so the charred corn is well balanced.
How to store charred corn
Store leftover charred corn in an airtight container in the refrigerator for up to five days. It reheats well or can be enjoyed cold in salads and salsas.
This recipe is versatile enough that making a double batch can be worthwhile. Use leftovers on fish tacos, toss into grain bowls, fold into soups like corn and basil soup for extra texture, or blend into a smooth sweet corn puree for baby food.
One more simple tip
Avoid crowding the pan. Give the kernels room so they char instead of steaming. If you’re cooking a larger quantity, work in batches to maintain a good sear and the best texture.
Looking for more quick side dish ideas? Try corn ribs, sugar snap peas, or crispy roasted cauliflower for simple, flavorful options.
When you try this recipe and enjoy it, please leave a comment and a rating — it helps others find the recipe and tells me what you liked or how you adapted it!
📖 Recipe
Perfectly Charred Corn
Marni Katz
A quick and flavorful side of charred corn made in minutes with frozen kernels and herb-infused oil.
Prep Time: 2 mins • Cook Time: 10 mins • Total Time: 12 mins
Servings: 4 • Calories: 142 kcal per serving
Course: Side Dish • Cuisine: All-American
Ingredients
- 16 oz frozen corn
- Pinch kosher salt (to taste)
- 1 Tablespoon herbed oil (more if desired)
Instructions
- Place a frying pan over medium heat until hot.
- Add the frozen corn kernels and cook undisturbed for about 5 minutes to allow some kernels to brown and char.
- When blackened bits appear, shake the pan or stir briefly and season with a pinch of salt.
- Continue to shake or stir every few seconds until the corn reaches your preferred level of char.
- Turn the heat down to low, add the herbed oil, stir gently to combine, then remove from heat and serve.
Notes
Charred corn stores well in an airtight container in the refrigerator for up to 5 days. Use leftovers in salads, salsas, tacos, grain bowls, or soups.
Nutrition (per serving)
Calories: 142 kcal • Carbohydrates: 27 g • Protein: 4 g • Fat: 4 g • Saturated Fat: 1 g • Sodium: 6 mg • Potassium: 333 mg • Fiber: 3 g • Vitamin A: 5 IU • Vitamin C: 8 mg • Calcium: 5 mg • Iron: 1 mg
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