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
Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!
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Did you make this recipe? Be sure to leave a star rating below!
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
My takeaway: Adding butter to your water bath is a great way to add extra flavor to your corn. It coats the cobs in a thin layer of butter, leaving you with perfectly glossy corn that's buttery and rich.
Salt, Pepper and Butter. Typically I use canned corn as an ingredient in something else. I rarely eat canned corn at all preferring frozen or fresh corn. A little butter, milk and a dash of sugar will go a long way to improving the flavor.
It's best to char corn on the cob in a skillet by first brushing the corn with a bit of oil then cooking in a hot heavy-bottom or cast iron skillet. Cook until charred on all sides, 10-14 minutes, and be sure to rotate and flip the corn as they cook every couple minutes.
Spent corn cobs are boiled with sugar and set with pectin to create a wildly delicious sweet jelly that is gorgeous spread on toast, pancakes or waffles. I particularly like it with cheese, especially when the jelly's spiked with jalapeño.
Soaking the corn husks in water has two important purposes. For starters, soaking the corn in water prevents the corn husks from burning or catching on fire. Secondly, the excess moisture helps steam the corn inside the husk and makes the corn kernels as juicy and plump as possible.
As with many vegetables cooked on the grill, you should start by soaking corn on the cob in cold water. This adds moisture to the husks, softening them and reducing the chance of a flare-up. Allow the ears to soak in cold water for at least 30 minutes to an hour before you put them on the grill.
When you cook corn, the heat breaks down the starch molecules, causing them to swell and gelatinize.This process converts the starches into sugars, giving cooked sweet corn a sweeter taste compared to raw corn. Softening of the kernels: Cooking sweet corn softens the kernels and makes them more tender.
Chef Smith agrees: "Rinsing the vegetables helps to reduce the sodium and makes it easier to balance the salt in a dish." Indeed, the United States Department of Agriculture (USDA) reports that draining and rinsing canned vegetables can reduce the sodium content by 5 to 10 percent.
Remove the husks/silk from the outside of the corn and rub with olive oil. Grill on all sides over medium heat, turning every few minutes as the corn starts to char, until browned and tender, about 7 minutes. Season as desired.
How to do it: Shuck corn and discard silk and husk. Wrap the corn in heavy-duty aluminum foil, with or without a flavored butter or oil inside. Grill directly on hot coals, or on top of a grate set over the coals, turning occasionally, until the corn is fully cooked, about 15 minutes.
Avoid cooking corn for too long. "If you have super fresh corn — which can even be eaten raw — it's a waste of time to cook for the common recommended time of 20 [or more] minutes," says Jones. Overcooking can also result in chewy and firm kernels.
One of a squirrel's favorite snacks is corn on the cob. A great way to attract them to your backyard is to hang a few ears of corn or even toss a few on the ground. It's not only fun for them to eat, it's also amusing to watch! Corn cobs can be the best option for providing corn for squirrels.
Also known as field corn, dent corn gets its name from the shallow indentation that forms on each kernel. It has tight husks and opaque kernels, and is usually harvested after it's matured. Dent corn is starchier and has less sugar than the corn on the cob we eat at backyard barbecues or seafood boils.
As a member of the grass family, corn is a high-demand moisture crop that needs an inch of water each week. The goal is to keep the soil consistently near the 75% moisture content. With very sandy soil, a little more may be necessary. One inch of water should wet the soil to a depth of at least 5 inches.
The corn cooked in plain water was virtually tasteless, as was the sample pulled from the water-milk bath. So although adding milk proved unnecessary, a little sugar did the trick—4 teaspoons per gallon of plain water brought out the bright flavor of the kernels.
First let's define exactly what we're talking about here. Soaking corn in water while still in the husk is old news. It's a good way to help your corn steam if you plan on throwing it directly on the grill (or onto a bed of hot coal), especially if your corn is slightly past its prime and its husk has started to dry.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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