As these last warm wonderful summer days drift by I am trying to pack in as many summertime things as the day will hold. Eating supper outside, sleeping with the windows open, using up the last of my fresh outside herbs, and eating as many local tomatoes and ears of corn as one person can possibly eat. It’s use it or lose it time! And while a plain old ear of sweet corn is totally fine with me, this summer I am kind of in love with buttered skillet corn.
Now you do have to start with those wonderful fresh ears of corn, but instead of popping them into hot water or on to your grill, I want you to grab your handy paring knife and cut the kernels off. I find the best (and neatest) way to do this is to hold one end firmly and stand the ear vertically in the middle of a large shallow bowl. Run the paring knife down the bottom half of the ear with a little bit of back and forth motion to cut the kernels off. When you have gone all around the ear, flip it over and do the other half. Fast and easy and better than any corn you’ll ever find in a can or a bag.
Now for the skillet part: heat a little oil in yes, a skillet, and cook the corn until it just starts to turn a teeny bit brown…about 5-10 minutes. Now stir in a mixture of a little flour, sugar, salt and pepper with a little water. This is going to turn into a creamy sauce that you will swear includes actual cream…but no, it’s just the wonderful juice coming out of your corn. Simmer this all together until the water is gone but the corn is beautiful and creamy, and then add just a little bit of butter.
I’m not saying you won’t ever eat a plain old ear of corn again, but you might just think about it. Go eat up that corn while we still have it!
Ingredients
Kernels sliced from 8 ears of corn
1 tablespoon flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
3/4 cup water
1 tablespoon butter
Directions
1. Combine flour, sugar, salt and pepper in small bowl.
2. Heat oil in skillet over medium high heat. Add corn and cook until starting to get brown, about 5 to 10 minutes, stirring occasionally.
3. Add flour mixture to skillet and stir until corn is coated. Add water, reduce heat and simmer until water is almost gone and corn is creamy, about 10 to 15 minutes.
4. Stir in butter and serve at once.
Recipe adapted from Cooks Country
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Oh wow, I love skillet corn. We had it at a restaurant in Vegas a few years ago and I was blown away. They used another method that also works out great – add the corn kernels to a cold skillet, turn up the heat and let the kernel get a good char, add butter and minced garlic and sauté until it’s tender. They finished it with cilantro. I had the server give me the step-by-step on this it was so good!
Whoa, that sounds fabulous – I must try this method!! Thank you.
I could cry I want this so badly. You’re right…plain old corn will never seem quite as good.
No crying – you just need to get yourself some corn and start cooking!
If I wanted to use frozen corn kernals…how much would I use. I don’t have access to corn on the cob right now…but I have fozen corn.
You should figure about 3/4 of a cup of corn per cob, so if you are trying to replicate this recipe exactly you would need six cups of frozen corn. But this recipe is easy to make bigger or smaller depending on how many servings you want!
corn is an all time favourite! any number of recipes with these are always are a must try at my home. this is an easy and excellent dish.
I made this as a side dish tonight using frozen corn. I can’t wait to dig in! Thanks for the simple, yet delicious, recipe! Happy Thanksgiving
I’m so glad – hope your Thanksgiving was wonderful!