A quick and easy corn side dish recipe, this corn and pepper skillet can be enjoyed warm or at room temperature. Make it in the oven or completely on the BBQ!
We are finally in to BBQ season here! I love the ease of BBQ dinners. Just throw some meat on the grill and enjoy. Except in real life, it’s not entirely that easy, is it? That piece of meat needs something with it. That’s where this Charred Corn and Pepper Skillet comes in :)
There are a lot of reasons to love this dish …
It’s a great, easy and flavourful side dish for any meat or fish.
It can be cooked in the oven or if it’s too hot to turn on the oven, make it completely on the BBQ!
It’s a great use for corn on the cob that’s a tiny bit past its prime. As we’ll be roasting it up, it’s fine to use corn that has dried out a bit.
When fresh corn is not in season, make this one with frozen or canned corn, instead!
And last, but not least, it’s really, delicious. The corn, red and poblano peppers are roasted to sweet and lightly spicy perfection. On top, a scattering of quick pickled red onions, feta cheese and fresh cilantro add great colour and flavour. There’s also a lovely, tangy Crema, that you can drizzle on to take it up a notch even more.
You could definitely eat this hot out of the oven or off the grill, but I enjoy it most just slightly warm or at room temperature, especially for Summer eating.
Cook’s Notes for Oven Corn and Pepper Skillet
As noted, you could use frozen or canned corn instead of corn cut off the cob for this dish. For frozen corn, I would thaw it a bit first, if possible, so that it starts cooking more quickly.
I can’t find Mexican cotija cheese in these parts, but if you can find it, you could use it instead of the feta.
You can spice this one up as you like, with a pinch of cumin or chili powder on the vegetables before roasting.
This dish makes a great vegetarian filling for tacos and quesadillas, too!
Too hot to turn on the oven? How to make this on the BBQ!
Heat grill to high (or about 400 F. if your grill has a thermometer). Heat the cast-iron skillet inside a closed grill for 5 minutes, then follow the recipe by roasting inside the closed grill for 15 minutes, stirring once. Allow to cook, stirring on an open grill over flame to char it up a bit. Remove from grill and allow to cool a bit. Top per the recipe and enjoy!
More Corn Recipes You Might Like …
Mexican Street Corn Soup
Corn and Chile Salsa
Grilled Corn and Tomato Salad
Oven Corn and Pepper Skillet
Ingredients
- 3 cobs corn kernels cut off (about 1 1/2 cups)
- 1/2 medum red bell pepper seeded, cored and roughly diced
- 1/2 medium orange bell pepper seeded, cored and roughly diced
- 1/4 large red onion cut into thick slices
- 1 Tbsp olive oil
- Salt and freshly ground pepper
To serve:
- Crumbled feta cheese
- Chopped fresh cilantro
- Lime wedges, for drizzling
Instructions
- Place skillet in cold oven. Preheat oven to 400 F., leaving the skillet in the preheating oven to heat. Allow skillet to stay in the oven 5-10 after oven is preheated.
- Meanwhile, cut kernels off corn and combine in a bowl with the diced peppers and sliced red onion. Drizzle with olive oil and season with a bit of salt and freshly ground pepper. Stir well to combine.
- When skillet is good and hot, carefully remove from oven and add corn mixture. Quickly spread in an even layer and place in oven. Roast for 15-20 minutes, stirring once halfway through, until corn and peppers are tender. Remove skillet and stir mixture. Allow to stand a few minutes before serving.
- To serve, top with crumbled feta cheese and chopped cilantro and serve with lime wedges for drizzling.
Angela Reichert says
Hi, is there a recipe for the Crema to drizzle on top?
Jennifer says
Hi Angela, You can use the crema part on this recipe on my site, if you like … https://www.seasonsandsuppers.ca/carnitas-tacos-carnitas-flautas/
Elizabeth says
Super flavours. I tested the dish before I added the goat cheese and it tasted great before I added the cheese. Could eat either way. It served as a main dish for myself and a side for my husband. Definitely a keeper.
Jennifer says
So glad you enjoyed it, Elizabeth! There is just something about roasting that brings out such great flavours :)
Susan says
Morning Jennifer,
Have made this recipe. Thanks for resending it. I am wondering about the pickled onions. Where is the recipe for them ?
Is it just the oil etc.
Thanks. ??
Jennifer says
Hi Susan, I have simplified this one without the pickled onions. If you want to add some, you can use the recipe for the pickled onions on this recipe – https://www.seasonsandsuppers.ca/carnitas-tacos-carnitas-flautas/
Dawn - Girl Heart Food says
I LOVE using my cast iron skillet and this is just another excuse to break it out! Everything in here is delish and it just needs to happen this summer :)
Jennifer says
Thanks Dawn :)
annie@ciaochowbambina says
I’m always looking for new ways to use fresh corn! This’ll do it!!
Jennifer says
Thanks Annie :)
Leanne @ Crumb Top Baking says
Local corn will soon start popping up around here, and I will definitely have to try this skillet dish for one of our upcoming BBQs! Also love that I can make this on the BBQ and avoid turning on my oven!
Jennifer says
Thanks Leanne and yes, it makes a great side dish, especially when fresh corn is plentiful :)
Irene (former Ontarian, now PEI) says
Made this dish with two variations – frozen corn & no cilantro (not a fan!). It certainly was tasty with barbecued pork chops. Doubled the receipe as potatoes weren’t on the menu. The pickled onions & crema (with cumin) & feta were delicious toppings. Definitely worthy of a repeat!
Jennifer says
Hi Irene, Sounds yummy! I am not a fan of cilantro either. I always use flat-leafed Italian parsley, instead :) So glad you enjoyed this. I love it as a summer side :)
Danielle / Our Salty Kichen says
LOVE. The color on this is perfection. I can’t wait to get my hands on some summer corn.
Jennifer says
Thanks so much, Danielle :)
Laura | Tutti Dolci says
I can’t wait to try this with sweet summer corn – this is a side dish to have on repeat all season long!
Jennifer says
Thanks Laura :)
Milena says
Roasted corn is one of my favorite summer foods ever. I love this skillet, so colorful and loaded with fresh flavors. Very beautiful.
Jennifer says
Thanks Milena!
Mary Ann | The Beach House Kitchen says
I’ll definitely be trying this Jennifer! I’ll use the cotija cheese. It’s my favorite!
Jennifer says
Thanks Mary Ann and jealous! I can find cotija in Toronto, but that’s 2 hours drive away, so doesn’t happen often :)
AOK says
Definitely going to give this a try this summer. I’m wondering if you could make up the pickled onions in advance, and maybe even make enough for several batches, and keep it on hand in the refrigerator? I also suggest to other readers that while you’re grilling and making creme fraiche, this might pair well with your Grilled Potato Salad with Creme Fraiche Grainy Mustard Dressing (that is an easy to make and unique dish), and maybe your Jalapeno Cheddar Corn Bread (which is the bomb).
Jennifer says
Hi AOK! And yes, you can totally make the pickled onions ahead (and make more!). They are actually nicer the longer they sit really. I enjoyed the left-overs from my batch on a burger last night. They had been in the fridge for 36 hours and they were great :) And thanks so much for your other suggestions, too!
AOK says
Another recipe that is a total keeper. This dish was absolutely delicious. Made this for a group so I doubled the recipe and there was not a drop leftover. Everyone just loved it. The extra effort to put this together is 100% worth it. I made the pickled red onions in advance and also chopped up the red and poblano peppers a couple days earlier and stored in the fridge, so it was faster to put together when I was ready. It is unique and the flavors are perfect together. I made this and your Grilled Potato Salad since I was making creme fraiche and they paired well. Can’t wait to make it again this summer.
Jennifer says
So glad you enjoyed this one! It’s one of my favourite summer side dishes :) Thanks!
AOK says
Jennifer I have made this dish several times and just want to tell you again how much I love this. Every time I make this it ends up devoured by all. I used 11 ears of corn last night with 1 whole poblano and red pepper. It served 8 people (with many going after seconds). My creme fraiche was not cooperating (couple only find ultra pasteurized cream and used some homemade buttermilk, so maybe that was it), so I ended up using sour cream and that worked great. I used a cumin and cayenne mix this time and liked it.
I also made your Grilled Potato Salad and just love these two dishes together. Works great with steak, chicken, brats or whatever.
Jennifer says
So glad you are enjoying this skillet! It is a favourite around here, too :) And the potato salad. Thanks!
sue | theviewfromgreatisland says
This is my kind of dish, I’d put an egg on it and call it dinner. And I can sure believe that your cast iron skillet is the most used pan in your kitchen, you’re the cast iron Queen!
Jennifer says
Thanks Sue and yes, I’d be lost without my skillet :)
Cheyanne @ No Spoon Necessary says
We grill year ’round, but I get super excited when it is officially BBQ season! I love seeing everyone’s recipe ideas and creations! This skillet is EVERYTHING, Jennifer! I’m rather obsessed with all things corn, so this is definitely calling my name! Such a delicious combination, friend! Cheers! :)
Jennifer says
Thanks Cheyanne :) I wish we could BBQ year round. Just too much work to shovel the feet of snow of the Q!
Chris Scheuer says
Yum! I have a favorite corn dish to go with everything from the grill but I’m happy to have another one. This sounds wonderful!
Jennifer says
Thanks Chris and yes, we can never have too many, I figure :)
Dawn - Girl Heart Food says
I doubt that I would find cotija here either, but the feta would be perfect anyway. I LOVE corn and pretty much everything about this recipe. Skillet, peppers, cheese – seriously good. Such a lovely addition to all the summer bbqs I’m going to have. Pinning. Have a wonderful week, Jennifer :)
Jennifer says
Thanks so much, Dawn! Have a great week, too :)
Tricia @ Saving Room for Dessert says
I think I’m going to have to double this recipe. Summer sides like this are some of my favorite dishes. Give me a bowl of this with some chopped grilled chicken and I’m a happy girl. Beautiful colors and a great combination of flavors Jennifer. Thanks! Have a terrific week.
Jennifer says
Thanks Tricia and yes, perfect with grilled chicken :)