Gluten Free Charred Corn with Lime
Sweet summer corn gets a serious upgrade here — charred in a screaming-hot cast-iron skillet until the kernels turn deeply golden and smoky, then tossed with chili powder, fresh lime juice, lime zest, and cilantro for a side dish that tastes like it came off a street cart. The high-heat technique is the real secret: letting the corn sit undisturbed in the pan builds that caramelized, slightly blistered crust that makes every bite so satisfying. Everything in this recipe is naturally free of gluten-containing ingredients, so there's no swapping, substituting, or label-squinting required — just straightforward, vibrant cooking. A pinch of cayenne is optional but highly recommended if you want a little extra heat cutting through the brightness of the lime. It comes together in under 15 minutes and serves four, making it an easy weeknight side or a crowd-pleasing addition to any cookout spread. Pile it next to grilled proteins, spoon it into tacos, or honestly just eat it straight from the bowl — no one will judge you.
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Learn more →Ingredients
4 servings
- 4 ears fresh corn, husked
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ½ tsp chili powder
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 2 tbsp fresh cilantro, roughly chopped
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Stand each ear of corn upright on a cutting board and slice the kernels off the cob using a chef's knife, cutting close to the cob. You should have about 3 cups of kernels total.
- 2
Heat a cast-iron skillet over high heat for 2 minutes, until the surface is very hot and just beginning to smoke. Add the olive oil and swirl to coat.
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