Marianne Martinez
Charring corn in a pan is a quick and easy way to add a sweet, smoky flavour to your dish. You can char corn in a variety of ways, using fresh, frozen, or canned corn, and with or without a grill. Using a cast iron skillet is recommended, as it holds heat better, but any skillet will work. You can char corn on the cob or slice the kernels off and char them in the pan. Either way, you'll want to make sure your pan is very hot before adding the corn, and brush or toss the corn in oil or butter first to encourage even charring.
Charred Corn Characteristics and Values
| Characteristics | Values |
|---|---|
| Type of corn | Fresh corn on the cob, frozen corn kernels, or canned corn |
| Type of pan | Cast iron skillet or non-stick skillet |
| Size of pan | 12-inch skillet to avoid overcrowding |
| Oil | Olive oil, avocado oil, coconut oil, grapeseed oil, canola oil, or any other cooking oil |
| Butter | Salted or unsalted butter, preferably at room temperature |
| Seasoning | Salt, pepper, chilli powder, smoked paprika, cumin, chile lime seasoning, cayenne pepper, rosemary, or parmesan |
| Other ingredients | Garlic, onion, dill, lemon, parsley, or chives |
| Cooking time | 8-15 minutes on medium to medium-high heat |
| Storage | Leftover charred corn can be stored in an airtight container in the refrigerator for up to 3-4 days |
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What You'll Learn
Use a cast iron skillet for best results
Charring corn in a cast iron skillet is a great way to achieve grilled corn flavour without a grill. It's best to use a 12-inch skillet to avoid overcrowding the pan, which can prevent the corn from caramelising. Start by fully heating the skillet over medium-high heat. Add in oil—olive oil is a popular choice, but avocado, coconut, grapeseed, or canola oil can also be used—and then add the corn. If using corn on the cob, turn the corn to char multiple sides. If using corn kernels, spread them out in a single layer and only stir occasionally to allow dark brown spots to develop. The corn is done when the kernels are soft and speckled with dark golden brown spots. This process should take around 10–15 minutes.
Before cooking, you can parboil the corn for around 4 minutes to ensure it is tender. You can also add butter or garlic to the skillet for additional flavour. Once the corn is charred, season with salt and pepper, or spices like chilli powder, smoked paprika, cumin, or cayenne pepper. You can also add fresh herbs like dill, parsley, or chives.
Cast iron skillets are preferred for charring corn because they hold heat better, resulting in more caramelised corn kernels. They also produce the most colour on the corn. However, any skillet will work; simply ensure that your skillet is large and gets hot enough to achieve the desired level of caramelisation.
Leftover charred corn can be stored in an airtight container in the refrigerator for up to 3–4 days and reheated in a skillet or oven.
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Preheat the skillet over medium-high heat
To char corn in a pan, it is important to preheat the skillet over medium-high heat. This is a crucial step as it ensures that the corn kernels roast and don't steam. If the pan is not hot enough, the corn will steam instead of developing the desired caramelization and charring. Therefore, it is recommended to get the pan screaming hot before adding the corn.
When using a skillet, a cast iron skillet is preferred over a non-stick one because it holds heat better, resulting in more evenly caramelized corn. Additionally, a larger skillet, such as a 12-inch skillet, is ideal to prevent overcrowding the pan, which can hinder the caramelization process.
Once the skillet is preheated, you can add oil or butter, depending on your preference. Some recipes suggest brushing the corn with olive oil or butter before placing it in the hot skillet. This helps to encourage even charring and enhances the flavor.
After adding oil or butter to the skillet, you can then place the corn directly into the pan. If using corn on the cob, you will need to turn the corn periodically to char multiple sides evenly. For corn kernels, it is important to leave them undisturbed for a few minutes to allow a charred area to develop before stirring.
By preheating the skillet over medium-high heat and following these subsequent steps, you will be well on your way to creating delicious and evenly charred corn.
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Add oil, then corn
When charring corn in a pan, it is important to first heat the oil in a medium skillet. You can use olive oil, avocado oil, coconut oil, grapeseed oil, canola oil, or any other oil of your preference. For a 12-inch skillet, you can use about two tablespoons of oil. Heat the oil until it is very hot and starts to smoke.
Next, add the corn to the pan. If you are using corn on the cob, brush the corn with a bit of oil or butter before placing it in the pan. You can also sprinkle the corn with salt and dill leaves before adding it to the pan. Make sure the corn is in a single layer and not overcrowded, so that it can properly caramelize.
Allow the corn to cook undisturbed for a few minutes. If using corn on the cob, turn the corn occasionally to char all sides. The corn should be left to sear for about 4-6 minutes, or until the undersides are slightly blackened and the kernels are nicely browned and charred. If you are adding other ingredients like garlic, you can add them after the corn has roasted for about 8-10 minutes.
Once the corn is charred to your liking, it is time to season it. You can use salt, pepper, chilli powder, smoked paprika, cumin, or any other spices you desire. For a simple side dish, butter and sea salt can be a delicious combination. You can also finish it with classic pairings such as butter and salt, or sprinkle with fresh dill.
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Rotate the corn cob to char all sides
To char corn in a pan, you'll need to rotate the corn cob to char all sides. This is a simple process but requires some attention to ensure even charring.
First, it's important to heat your skillet to a high temperature. A cast iron skillet is ideal, as it retains heat well and produces a more even char. Use a 12-inch skillet to avoid overcrowding the pan, which can prevent proper caramelization. Heat the pan over medium-high heat until it is very hot. You can test this by adding a drop of water, which should sizzle and evaporate immediately.
Once the pan is hot, add a tablespoon of oil. Olive oil is a popular choice, but other high-heat oils like avocado, coconut, grapeseed, or canola oil can also be used. Heat the oil until it is very hot and smoking.
Now it's time to add the corn. If using corn on the cob, place it directly on the grill or skillet. For even charring, it's important to rotate the corn cob every few minutes so that a new section of the cob is exposed to the heat. This ensures that all sides of the cob develop a delicious char. You can also brush the corn with butter or oil before grilling, which will encourage more even blackening and enhance the flavour.
For frozen corn or corn kernels, spread them out in a single layer in the pan. Stir or rotate the kernels occasionally to ensure even charring on all sides. If using a cast iron skillet, you can allow the corn to sear undisturbed for 4-6 minutes until the undersides are slightly blackened before stirring.
By rotating the corn cob or stirring the kernels, you'll achieve a beautiful, even char on all sides, resulting in a sweet and smoky flavour that's perfect for any summer meal or side dish.
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Season with salt, pepper, and spices
Seasoning your corn with salt, pepper, and spices is an important step in the process of charring corn in a pan. Here are some detailed instructions and tips to help you achieve the best results:
Choosing the Right Salt
When it comes to salt, you can use regular table salt or sea salt. Sea salt is known for its coarse texture and briny flavour, while regular table salt has a finer texture and a more neutral flavour. Using sea salt can add a unique salty taste to your corn.
Pepper for a Classic Kick
Pepper is a classic seasoning that adds a kick of flavour to your corn. You can use freshly ground black pepper or pre-ground black pepper, depending on your preference. Adjust the amount of pepper according to your desired spice level.
Spices to Elevate the Flavour
In addition to salt and pepper, you can use various spices to elevate the flavour of your charred corn. Some popular spice choices include chilli powder, smoked paprika, cumin, and cayenne pepper. These spices add a range of flavours, from smoky to spicy, bringing your corn to life.
Timing of Seasoning
The timing of when you add the seasonings is also important. For salt and pepper, you can add them immediately after charring the corn, or even during the charring process, to taste. For spices like chilli powder or smoked paprika, you can choose to add them towards the end of the charring process or mix them with softened butter and brush it onto the corn after charring.
Experiment with Flavours
Feel free to experiment with different combinations of spices to find your favourite flavour profile. You can also try using fresh herbs like parsley, chives, or green onions, adding them during the last 5-10 minutes of cooking to accentuate the corn's natural flavour.
Storing and Reheating
Finally, remember that your charred corn will stay fresh in an airtight container in the refrigerator for up to 3 days. When you're ready to enjoy it again, simply reheat it in a skillet or oven to bring back that delicious charred flavour and texture.
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Frequently asked questions
You can use fresh corn on the cob, frozen corn, or canned corn.
If using corn on the cob, you can brush the corn with butter or oil before grilling to encourage even charring. If using frozen corn, you can defrost it in the microwave first, but this is not necessary. If using canned corn, drain the juices and pat the corn dry.
Use a cast iron skillet over medium-high heat and allow it to fully heat. Add oil to the pan and swirl to coat. Add in corn and spread evenly. Leave the corn to sear undisturbed for 4-6 minutes, until the undersides are slightly blackened.
