This skillet corn recipe is the perfect side that can be quickly made with ingredients at hand. Is there anything better than a silky, creamy, light butter sauce swimming with corn kernels that pop in your mouth? The texture and taste of this Southern-inspired recipe is addictive and pleases the palate of everyone at the table.
Just sauté some onions, garlic, and spices in butter and bacon drippings, add frozen or fresh corn kernels and in minutes, you will have a lusciously delicious pile of perfection that everyone will love.
I hope you’ll try a few more of my favorite corn recipes like, Paula Deen corn casserole, crockpot cream of corn, scalloped corn, or sweet corn casserole.
SKILLET CORN INGREDIENTS
- Butter: Unsalted is best. You can add salt to your taste.
- Bacon Drippings: Although optional, this ingredient adds so much deep smoky salty flavor, nothing can compare.
- Onion: The base of any savory dish, onions add so much flavor and moisture.
- Garlic: Use fresh cloves for a deep garlicky flavor.
- Corn Kernels: Use frozen or fresh, corn is such a versatile vegetable.
- Cajun Season: This spice adds so much zing with just the right amount of heat.
- Salt: I use Kosher salt. It is just the right flake for this dish.
- Black Pepper: Fresh cracked is best.
- Chives: Although options, fresh chives add a pretty green to the dish.
TIPS
- Make It Fresh: During the summertime, use fresh corn by cutting off the kernels from each cob.
- Frozen: If using frozen corn, there is no need to thaw the corn first. Just add it to the skillet.
- Bacon Is Best: I highly recommend using bacon drippings for a deep smoky flavor.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once made, your skillet corn will last up to three in the fridge.
- Can You Freeze This? Wrap the cooled skillet corn tightly, label, and freeze for up to two months. When ready to eat, fully thaw, reheat, and enjoy!
- Make-Ahead: This side dish can be made several hours ahead of time. Just loosely cover until ready to serve and reheat.
- Food Safety: If you’d like more info on food safety check out this link.
HOW TO MAKE SOUTHERN SKILLET CORN
SERVING RECOMMENDATIONS
This corn dish is wonderful with so many things like any protein such as barbecue chicken, steak, ribs, or pork chops.
We love it with smothered chicken, Mississippi pot roast, crockpot pork tenderloin, crockpot pork chops, Cracker Barrel meatloaf, southern meatloaf, beef pot pie, beef stroganoff, barbecued smoked ribs, boneless beef short ribs, flank steak, Swiss steak, and any of our casseroles!
KEEP IT CORNY!
- Corn Pudding
- Hot Corn Dip
- Mexican Street Corn Casserole
- Southern Corn Cakes
- Mexican Corn Salad
- Zucchini Corn Fritters
- Mexican Corn Dip
TRIED THIS RECIPE?
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Skillet Corn
Ingredients
- 1/4 cup unsalted butter
- 2 tablespoons bacon drippings, optional
- 1/2 cup chopped yellow onion
- 4 cloves garlic, minced
- 4 cups corn kernels
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh chives optional
Instructions
- Melt butter (1/4 cup) and bacon fat (2 tablespoons), in a 12-inch cast iron skillet, over medium-high heat. When melted and the butter mixture is sizzling, stir in the onion (1/2 cup) and cook, still on medium-high heat, until the onion begins to brown, about 3-4 minutes.
- Turn the heat to low and add garlic (4 cloves). Cook, stirring often, until the garlic is fragrant, for about 1 minute.
- Stir in corn (4 cups), Cajun seasoning (1 teaspoon), salt (1/2 teaspoon), and pepper (1/4 teaspoon). Cook for about 4 minutes, stirring occasionally, until corn is tender. Sprinkle with chives (1 tablespoon). Serve.
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Notes
- Make It Fresh: During the summertime, use fresh corn by cutting off the kernels from each cob.
- Frozen: If using frozen corn, there is no need to thaw the corn first. Just add it to the skillet.
- Bacon Is Best: I highly recommend using bacon drippings for a deep smoky flavor.
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