This Blackened Corn with red peppers is smoky, sweet and slightly spicy and so easy to make. Seasoned, crispy fresh or frozen corn combines with roasted red peppers for a delicious side dish you can serve all year long.
We love this dish since it really changes the flavor of plain corn and makes it something special. You may have had blackened steaks or seafood but I wonder if you've had blackened vegetables?? It only takes a few extra minutes to get that slightly charred corn texture and bolder flavor. Try some green beans. You will never eat plain ones again!
How to make Blackened Corn with Red Peppers
Step 1: Gather ingredients. Stir together the seasonings. Pat the corn and pepper dry with paper towel.
Step 2: Heat a skillet on medium until just barely smoking and add butter and oil. Pour in corn and saute' for 3 minutes until corn starts to get slightly browned.
Step 3: Add seasonings, except salt, to pan, stir and cook another 2 minutes.
Step 4: Push corn off to the side, add roasted red peppers. Saute' for about 1-2 minutes.
Step 5: Continue cooking for 2 minutes while stirring together the corn and peppers. Stir in the salt.
Frequently Asked Questions
Yes. Don't defrost the corn, it will release too much moisture. And drain the canned corn well. Moisture will cause the corn to steam instead of charring and blackening it. Pat the corn and peppers dry with a paper towel before adding to the skillet for perfectly crispy corn.
You can make the recipe in batches so that the corn gets lightly charred. Pour into a large bowl, refrigerate until just about ready to serve. Spread out the corn and peppers onto a parchment-lined baking sheet; or lightly spray with non-stick spray. Place under the broiler for about 1 minute or just until hot and re-crisped.
For a spicy kick- add some jalapeno relish or some finely chopped jalapeno pepper. Or add a few teaspoons of sriracha or hot sauce.
For sweeter corn flavor-Add a tablespoon of brown sugar or maple syrup.
For a touch of citrus- Add a squeeze of lime or lemon.
Recipe Testing Tips
- Always use a hot pan and then carefully add the butter and oil to avoid spatter. Browned butter can add a smoky flavor to the corn but it can burn quickly so watch carefully.
- Fresh corn has the best flavor but frozen is also very good. Don't defrost it before sautéing to ensure crisp corn. Frozen corn takes about 2 minutes longer than fresh. If using canned, drain very well and pat dry.
Looking for more delicious side dishes? Try one of these!
If you tried this recipe, I'd love if you left a comment to let me know how you liked it. Any recipe requests, just leave a comment and I will create one for you!
Blackened Corn with Red Pepper
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
This Blackened Corn with red peppers is smoky, sweet and slightly spicy and so easy to make. Seasoned, crispy fresh or frozen corn combines with roasted red peppers for a delicious side dish you can serve all year long.
Ingredients
- 3 cups sweet corn*
- 1 tablespoon butter
- 2 teaspoons olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon chili powder
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ cup chopped roasted red peppers*
Instructions
- Heat a large skillet over medium heat until just barely smoking. Add butter and oil.
- Carefully add corn to pan, watch for spattering, and saute' for 3 minutes. Stir the seasonings together, except salt, add to the skillet and cook another 2 minutes. Turn heat to low-medium if corn is popping or pan is smoking too much.
- Push the corn to the side of skillet and add the red pepper. Saute' for 1-2 minutes and then stir in with the corn. Add the salt.
- Continue cooking, stirring the corn and peppers together for about another minute.
- Serve hot or warm.
Notes
*Fresh, frozen or canned corn can be used. Don't defrost the frozen corn and drain the canned corn very well.
*If you don't have roasted red peppers, you can chop a small red bell pepper. It will take a few minutes longer to soften in the skillet than the roasted peppers.
Leave a Reply