I love serving blackened tilapia, but this time I wanted to switch up the side dish. With extra blackening seasoning on hand, I thought it would be fun to try it with vegetables. I had fresh green beans, Brussels sprouts, and my go‑to niblets corn, so I decided to create a new combination. I decided on corn and used a simple technique to char the corn as if it were grilled, then added butter and garlic before tossing everything with smoky blackening seasoning. The result was Smoky Skillet Corn with Fresh Garlic & Butter. Bold, buttery, and full of flavor and the method is easily adapted to other vegetables for endless variations.
Ingredients
- 1 can niblets corn, 12 oz
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 1 clove grated garlic
- 1 tbsp Blackening Seasoning
Instructions
Gather all ingredients before starting the recipe.
- Drain 1 can niblets corn, 12 oz and set aside.
- Heat a medium sized skillet over medium high heat and add the drained corn. Sear, undisturbed for about 5 minutes or until the corn begins to char and pop, then stir to char the other side.
- Add 1 tbsp unsalted butter and 1 tbsp vegetable oil and stir to combine. Add 1 clove grated garlic and sauté for one minute or until the garlic becomes fragrant.
- Finally add 1 tbsp Blackening Seasoning and stir to combine. Serve with blackened fish, shrimp or chicken.
