Description
Easy Blackened Corn with Cilantro Garlic Butter is a summer staple! Sweet corn is coated in a flavorful spice mixture, grilled, and doused in butter.
Ingredients
- 4 ears Dandy Sweet Corn, cut in half widthwise
- Oil
- Lime wedges, optional for serving
For the blackening seasoning:
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
For the garlic cilantro compound butter:
- 4 tablespoons vegan butter, softened slightly
- 2 tablespoons finely chopped cilantro
- 1 garlic clove, finely minced
Instructions
In a small bowl, mix together the softened butter, cilantro, and garlic. Set aside.
In another small bowl, stir together all the blackening seasoning ingredients.
Add the corn to a large bowl and coat it in oil. Add in the blackening seasoning and toss to coat. It will seem like a lot of seasoning at first. Add more oil and continue tossing until the spices coat and adhere to the corn and no dry spice is left in the bottom of the bowl.
Heat a cast iron skillet over medium heat. Once it is warm add in oil to coat the bottom of the pan. Sear the corn on all sides until blackened. Try not to disturb the corn as it cooks. This encourages a crust to form.
Once blackened, add a dollop of butter to the top of each corn. Let it melt over the sides, shaking the pan as needed, until all the corn is coated in the butter. Serve with lime wedges and enjoy!
Notes
Storage: store leftovers in the fridge for 3-5 days. Reheat in the microwave until warmed through.
Grill: if you want to cook the corn on a grill, I recommend using a cast iron griddle, or cast iron pan, for more surface area.
Nutrition
- Serving Size: 1/8th recipe
- Calories: 182
- Sugar: 3g
- Sodium: 363mg
- Fat: 3g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg