Buttered Skillet Corn

Cooked skillet corn in a cast iron skillet.

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.


  • 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


  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 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.


  • 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