Some fresh corn, a little butter and you are on your way to this creamy side dish! Slightly toasty, buttery veggie deliciousness.
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! CORN-WISE.
And while a plain old ear of sweet corn is totally fine with me, I am kind of in love with buttered skillet corn.
Here’s how you make buttered skillet corn!
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.
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, a little sugar, salt and pepper with some 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 love Kerrygold butter for this recipe, but whatever butter you like will work just fine.
As soon as the butter is melted, it’s time to serve it up! This is one recipe that you are going to want to eat Right Away, for all kinds of reasons.
More tips for making buttered skillet corn!
If are making this when fresh corn is not in season – say, for Thanksgiving! – you can use frozen corn if you need to. Let it defrost completely, make sure it is dry by patting it with a paper towel, and then you are good to go.
Spread a dishtowel out on your counter (this is to catch the runaway kernels that like to bounce away), put a shallow bowl on the cloth and firmly hold the top of the ear of corn in one hand in the center of the bowl – it doesn’t matter which end. Use a paring knife in a zig-zag motion to cut the kernels off in strips until you have gotten all the kernels off.
I wish I could say yes, but nope! This is one you want to make right before serving it, so that everything is still warm and creamy and perfect.
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!
Want to round out your meal? This recipe pairs well with...
Some fresh corn, a little butter you are on your way to this creamy side dish! Slightly toasty, buttery veggie deliciousness.
- 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
- Combine flour, sugar, salt and pepper in small bowl.
- Heat oil in skillet over medium high heat. Add corn and cook until starting to get brown, about 5 to 10 minutes, stirring occasionally.
- 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.
- Stir in butter and serve at once.
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
Updated (and made even more delicious!) from a previously published Framed Cooks post!