Monday, June 20, 2011

Southern Skillet Corn

Who doesn't love corn? I will admit that normally I look for quick, 5-minute side dishes that I can throw in the microwave (hello steambags!) while I prepare dinner and wrangle take care of my 8-month-old. Corn is pretty much a staple that we have often - microwaved, quickly cooked on the stove, or boiled on the cob when I can get it fresh and home-grown in the summer. I love creamed corn too - it's delicious - but overall I prefer my veggies crisp, with a little crunch to them. That's why this recipe was perfect for me to try (I slightly adapted it to fit our preferences). It's delicious and creamy, but the corn still has some crunch to it. Here's how you make it:

Shuck 6 ears of corn (I obviously only used 5) and pull off all the silks, then rinse with cold water.
Scrape the corn off the cob with a sharp knife into a large bowl, then take a spoon and scrape the bare cobs to get all the milk.

Combine 3 tbsp. flour, 2 tsp. sugar, 1 tsp. salt (I used only 1/4 tsp. - one tsp. is a TON of salt!!), & 1/4 tsp. pepper (I used 1/2 tsp.) in a small bowl, then add to 1 1/2 C water. Whisk to mix together.
Melt 3 Tbsp. butter in a large skillet, then add the corn and the flour mixture. Cook on medium to low heat for 40-45 minutes, stirring occasionally. Enjoy!
Here is my little man being an angel while I made dinner. He is entertaining himself by eating throwing his snack in the floor so the dog will eat it.
Here's the recipe if you want to write it down:

6 ears of corn
3 T flour
2 t sugar
1 t salt
1/4 t pepper
1 1/2 C water
3 T butter

Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally.
Nutrition information can be found HERE. Yields 6 servings.


  1. Eric loves corn and I am not a fan. Probably because we ate it so much when I was growing up. Since we have been married, I might open a can for him but rarely eat any myself. Last night I made this recipe, and it was so yummy. The corn was so crisp and fresh! I will be making this again soon. Thanks for sharing the recipe!

  2. I am so glad you made it and liked it!!! It takes a little longer than a normal side for me, but it is so good it's worth it! Thanks for sharing that you made it!

  3. Okay I guess I will comment since you commented on mine. There is still a little bit of Cajun Chicken Pasta over here and I forgot to send it home with you!!! I remember when you used to LOVE Cajun Chicken Pasta! I want to cook whatever that chinese dish you made was one time when mom, dad, and I came to eat dinner at your house! Goodnight!!!

  4. That was cashew chicken. It's not hard - I will give you the recipe.


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