Can I use frozen corn instead of fresh?

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.

What's the best way to cut the kernels off the cob?

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.

Can I make this ahead of time?

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.

Have a question that I didn't cover?

Pop it in the comments and I will answer you pronto!

Skillet Corn

Buttered Skillet Corn

Print Recipe

★★★★★

5 from 1 review

Some fresh corn, a little butter you are on your way to this creamy side dish! Slightly toasty, buttery veggie deliciousness.

Author: Kate Morgan Jackson
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

Scale

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

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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.

Keywords: fried skillet corn, cast iron skillet corn, buttered skillet corn, Thanksgiving corn recipe, kid friendly corn, vegetarian corn recipe, buttered skillet corn

Find it online: https://www.framedcooks.com/buttered-skillet-corn/