Name: Skillet Mexican Charred Sweet Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1-2 teaspoons refined coconut oil or vegetable oil; 4 ears of sweet corn, cut off the cob (about 2 cups); 1/2 small red onion, chopped (1/4 to 1/2 cup); 1 teaspoon garlic, minced; 1 teaspoon ground cumin; 1 bell pepper, chopped; 1 to 2 jalapenos, minced; 1 ounce cotija, crumbled (extra for garnish); 1/2 cup cilantro leaves, rough chopped; lime wedges (for garnish)

This quick and easy cast iron Skillet Mexican Charred Sweet Corn is a super flavorful Mexican side dish to pair with favorites like carne asada and fish veracruz… We love this side dish with a tajín rubbed chicken breast or pork chop and Mexican green bean salad. Delicioso!

A red cast iron skillet with Mexican Charred Sweet Corn - a great Mexican side dish!

👩🏻‍🍳 Tamara Talks – About Charred Food

Ever since working on my Cajun-style shrimp and charred okra, I’ve been enamored with the complex flavor of cooking food on high heat to the point of charring it. Obviously, you don’t want the food to taste burnt, but a bit of char adds delicious, smoky flavor to the food.

Growing up in the house of a poor grad student (my dad), we wasted nothing. If my mom burned a piece of toast, she ate it. YUCK. That is not what I’m suggesting here. You want the caramelized, slightly smoky flavor that comes from cooking in a smoking hot skillet or over a flame! Think blackened catfish and charred Hatch green chiles in salsa verde. Bon Appétit has some great charred food recipes.

Is Charred Food Bad For You?

We practice moderation at Andersen casa, and not many foods/preparation methods are “off limits.” The chemical reaction when food is charred can be carcinogenic, and what is unclear, is how much charred food poses substantial risk.

Obviously, you don’t want to eat charred food every day. Nor do you want to eat food covered in char – that just tastes burnt. The little bits of dark brown/black you’ll achieve with this charred corn recipe should be fine.

For more information, see Is charred food bad for you?

📋 Ingredients You’ll Need

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

corn kernels
sweet bell pepper
jalapeño
red or sweet onion (optional)
garlic
cumin
cotija
cilantro
lime wedges (optional)

Ingredients for skillet Mexican charred corn - corn, bell pepper, jalapeno, cumin, red onion, garlic, cotija on a cutting board.

🔪 Instructions

Add the corn to an extremely hot pan. — Add the corn to an extremely hot pan with a drizzle of oil.

A wooden spoon with the corn in a cast iron skillet. — Begin charring the corn. Do not move the corn around in the pan for 2 to 3 minutes to allow the charring.

The corn in the skillet with a wooden spoon and cumin. — Once the corn is charred, reduce heat and add the onion, garlic, cumin, jalapeno, and bell pepper. Saute 1-2 minutes

A red skillet with skillet Mexican charred sweet corn and a wooden spoon. — To finish the charred corn, turn off the heat, and add the cotija, cilantro, and a squeeze of lime (optional).

💭 Tips for Charring Food

What kind of oil should I use? You want a VERY HOT pan to char your corn. That means olive oil is not a good choice because its smoke point is too low. I use either refined coconut oil or vegetable (canola) oil. You’ll want to use only a tiny amount. You’re not frying the corn (or other food), and you do want it to stick the pan.

Do I have to use a cast iron skillet? No. However, I find that charring/blackening food happens more efficiently in a cast iron skillet. The cast iron handles the intense heat very well. You may use a heavy-bottomed skillet/saute pan. A thin, lightweight pan may burn rather than char the food.

Can I use a non-stick pan? A non-stick pan is not recommended. The food needs to adhere to the pan to create the caramelized edges.

🍷 Pairing Suggestions

A blue shallow bowl with a tajin pork chop, skillet Mexican charred sweet corn, and Mexican green bean salad.

We enjoy Skillet Mexican Charred Sweet Corn with a grilled Mexican spice-rubbed pork chop or tajín rubbed chicken breast (recipe coming soon). Add a Mexican green bean salad for a healthy dinner with a south-of-the-border vibe! This easy Mexican side dish pairs well with even the simplest grilled meat/fish. It’s gluten free, vegetarian, and delicious!

As summer days shorten, you’re likely to find fresh sweet corn available in your local markets. It’s definitely worth the extra effort to cut it off the cob. If not, or if you don’t want to mess with it, substitute frozen (rather than canned) corn.

Yield: 4 servings