Jump to:
Why we love this recipe
In the summertime I do my best to work fresh corn into breakfast, lunch and dinner (creamy polenta with fresh corn and thyme anyone?). And in the summer sometimes I don’t even cook it – we toss fresh corn into everything from corn filled pasta to corn filled salad.
But there is no reason why we shouldn’t get to have corn every dang day of the year if we want to…and with a little extra cooking magic (we are talking less than a half hour) you can be luxuriating in a fried corn side dish.
This skillet fried corn cooks up the corn until it is just the right amount of toasty (your kitchen is going to smell like fresh popcorn!) and then adds a gently floury butter sauce that is going to add a creamy little sauce. It’s corn heaven!
Ingredients you need for this recipe
Ingredient notes and substitutions
- Corn: If you can find fresh corn for this dish, that’s my first choice (and it is more frequently found in the produce section all year round). Otherwise go with thawed frozen corn kernels. We don’t recommend canned corn (sorry, canned corn!) as it doesn’t have the right taste.
- Sugar: Yes, you can leave it out if you want to (although it does add a lovely little flavor to this dish). It will still be scrumptious.
- Oil: Canola oil, safflower oil and vegetable oil will all work. We don’t recommend olive oil (much as we love it) as it will impact the corn flavor.
See the recipe card for full information on ingredients and quantities.
How to make this recipe
Step 1: Mix up some flour, sugar, salt and pepper in a small bowl.
Step 2: Heat up some vegetable oil in a skillet over medium high heat and add the corn. Stir it now and then until it just starts to get a little brown here and there, about 10 minutes.
Step 3: Now comes the magic! Stir in the flour mixture and add 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. Stir in some butter…and you’re done!
Recipe FAQs
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.
Pop it in the comments and I will answer you pronto!
I’m not saying you won’t ever eat a plain old ear of corn again, but you might just think about it.
Want to round out your meal?
This is a perfect side dish for my beloved slow cooker turkey and stuffing, and if you are making it in the summer it’s amazing with a perfect grilled steak. YUM.
Other corn recipes we love
Looking for more side dish inspiration? Here is our complete collection of side dish recipes!
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
Buttered Skillet Corn
Some fresh corn, a little butter you are on your way to this creamy side dish! Slightly toasty, buttery veggie deliciousness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Kernels sliced from 8 ears of corn (or 6 cups of thawed frozen corn kernels)
- 1 tablespoon flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil
- 3/4 cup water
- 1 tablespoon butter
Instructions
- 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 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.
Notes
- Corn: If you can find fresh corn for this dish, that’s my first choice (and it is more frequently found in the produce section all year round). Otherwise go with thawed frozen corn kernels. We don’t recommend canned corn (sorry, canned corn!) as it doesn’t have the right taste.
- Sugar: Yes, you can leave it out if you want to (although it does add a lovely little flavor to this dish). It will still be scrumptious.
- Oil: Canola oil, safflower oil and vegetable oil will all work. We don’t recommend olive oil (much as we love it) as it will impact the corn flavor.
Susie says
This was so easy to make and I love that I can use frozen corn too. Went perfect with steak!