This easy skillet corn is the best Thanksgiving corn recipe. Crispy, chewy, buttery corn cooked to perfection! This corn side dish recipe is simple to make and so delicious.
This skillet corn is perfect for Thanksgiving!
This is hands down the best Thanksgiving corn recipe and a tradition in our home. Give it a try this year!
Today I’m sharing my very favorite way to make corn for Thanksgiving. I’m pretty confident when I say that this skillet corn will change the way that you make corn forever!
This recipe is one of the best corn recipes along with Slow Cooker Creamed Corn, Honey Butter Skillet Corn, Creamed Corn, and Frozen Roasted Corn.
I’m also sharing it just in time for your Thanksgiving recipe planning. This will be one of your new favorite Thanksgiving side dishes! I have been making this recipe for years and years and it always gets rave reviews.
The texture is key here, so it’s all in the method! Trust me when I say, those crispy delicious edges are worth every minute of cook time.
how to make skillet corn
Step 1: Melt your butter in a large nonstick pan or skillet over medium high heat.
Tip: if you are vegan or dairy free, you can use vegan butter.
Step 2: Once the butter is melted in the skillet, add in the frozen corn, salt, and pepper.
Step 3: Cook the corn over medium high heat, stirring often, for 30 – 40 minutes.
Yes, this does take time, but most likely you are already cooking other parts of dinner, and will hardly notice the time going by.
If you are making it for Thanksgiving, just give it a stir in between working on your other dishes. Just stir every few minutes and it’s a low maintenance delicious side dish!
What to look for: You can tell that the corn is cooking how you want it by listening for “popping” almost like the sound of popcorn. When the corn starts popping, it’s going to start browning soon.
When to stir: Allow a few minutes to cook, then stir again. Just be sure that the corn isn’t burning, we just want to keep it on that high heat long enough to brown before turning.
Repeat: keep repeating the process until it’s done on all sides
The key to big flavor is that we want to cook the corn until it starts to get chewy/crispy. Chewy really isn’t the best word to describe it, but basically we want the corn to get crispier edges without burning.
You can tell the skillet corn is finished when it has shrunken in size and has caramelized edges. Taste as you go and stop once the corn is to your desired liking.
For me, it’s usually at least 35 minutes or more, as I love my corn to get nice and cooked down.
More Side Dishes
Creamy Garlic Mushrooms
Broccoli Casserole Recipe
Roasted Baby Red Potatoes
Garlic Parmesan Roasted Potatoes
Garlic Butter Roasted Carrots
Brussel Sprouts with Parmesan
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Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
This buttery skillet corn makes the best Thanksgiving corn recipe! The best corn side dish that is perfect for any occasion or holiday.
Ingredients
30 oz frozen corn kernels
6 tablespoons of butter
salt and pepper, to taste
Instructions
Melt butter in a large skillet or jumbo cooker
Add frozen corn, salt, and pepper (see notes)
Cook over medium high heat for 30 - 40 minutes, stirring often, until caramelized and browned. Listen for "popping" to know that the corn is cooking high enough. Stir after every few minutes of popping to avoid burning. Corn should be browned and chewy, but not burnt.
Serve hot
Garnish with fresh parsley (optional)
Notes
I added 1 ½ teaspoons of salt and 1 teaspoon of pepper. If you want to wait and taste, you can start with a little salt and add more at the end
To make this recipe dairy free
To make this recipe dairy free/vegan, simply use vegan butter
Mayonnaise. Instead of just using butter, make Mexican-style corn: Spread it with mayonnaise, then give it a sprinkle of cheese and chile powder. Better yet, slather the corn with your own homemade flavored mayonnaise.
Mayonnaise. Instead of just using butter, make Mexican-style corn: Spread it with mayonnaise, then give it a sprinkle of cheese and chile powder. Better yet, slather the corn with your own homemade flavored mayonnaise.
Four Toppings Worthy Of The Best Grilled Corn On The Cob
Here's a few of our greatest hits, with detailed instructions in the method section of the recipe: Maple Bourbon Butter. Chipotle Mayo with Parmesan Cheese. Spicy Corn with Cotija Cheese.
This cheesy creamed corn goes perfectly with Scalloped Potatoes Au Gratin, Sweet Potato Casserole, and Southern Mac and Cheese. Or serve it alongside my Garlic Butter Steak Bites with Parmesan Cream Sauce.
Boiling corn on the cob brings out its natural sweetness. But if you want an even juicier and sweeter crisp-tender bite, swap out some of the water for milk. The milk enhances the flavor and texture. It also infuses the corn on the cob with milk and butter, resulting in salty, buttery kernels.
Most green herbs pair well with corn — like parsley, cilantro, rosemary, tarragon, and thyme. Dried spices and seasonings like cajun seasoning, chili powder, or Old Bay work equally well. To make a fantastic Mexican street corn salad recipe, we recommend adding a chili-lime seasoning like Tajin.
Smothering corn with butter and salt is the traditional way of serving corn on the cob. Instead, try squeezing on fresh lemon or lime juice or brush with olive oil and sprinkle on your favorite dried herb blend.
Season with olive oil or butter, lemon juice, salt, and pepper, as desired. Basil Butter Corn on the Cob: Blend softened butter with basil, garlic, red pepper flakes, salt and pepper.
Look for a moisturizing lotion or cream with salicylic acid, ammonium lactate, or urea. These ingredients will help gradually soften hard corns and calluses.
Drizzle the corn with some high heat oil and use a brush to spread it all over the cobs. Heat a grill pan or skillet on high heat, add some more of the oil to coat the bottom of the pan and add the corn. Grill turning occasionally until the ears of corn are nicely charred.
When I make cornbread I put butter in the pan (cast iron), enough so that when melted it comes up the sides as the batter is poured in, this creates crispy edges and prevents sticking. Heat the pan with the butter in the oven until it's sizzling, then pour in your batter, then bake.
If you're short on time, add a tablespoon of rice flour straight into the runny mix and stir to combine. If rice flour isn't available, cornstarch, potato starch, or flour are also great thickeners.
Here's everything you need to know to substitute butter for oil in baking or cooking. In all cases, butter and oil should be substituted with a 1:1 ratio. Melting the butter before measuring can help you get an accurate measurement.
One plain ear of corn has only 100 calories and almost 3g of fiber — which is good for your digestive tract and can help you feel fuller longer. It also contains some very healthy phytonutrients like lutein and zeaxanthin, which are antioxidants that support eye health.
Any tactic for offsetting flavor deterioration seems worth a try, so we boiled out-of-season corn four ways: in 1 gallon of plain water, in the same amount of water mixed with 1 cup of milk, in water mixed with 1 cup of milk and 4 teaspoons of sugar, and in water sweetened with 4 teaspoons of sugar (our go-to test ...
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