— Katy Flint

Savory Skillet Sweet Corn

To say that we had our share of sweet corn this summer is an understatement. We’ve grilled quite a few ears, froze enough to get us through till next summer, and have some ears in the fridge still. Once you’ve eaten that much, you’re looking for something new.  I’ve roasted broccoli, cauliflower, and carrots (not for me though, I don’t do cooked carrots) and thought why couldn’t I roast corn?  And thus, Savory Skillet Corn was born.

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Savory Skillet Corn
Recipe Type: Side
Cuisine: American
Author: Katy Flint
Prep time:
Cook time:
Total time:
Serves: 3
Ingredients
  • 3 earns corn
  • 1-2T butter
  • minced onions
  • salt
  • pepper
  • 1/4 cup milk
  • 1/2 cup water
  • shredded farmers cheese (optional)
Instructions
  1. Begin by cutting the corn off the cob. Discard the cob.
  2. Heat a skillet or fry pan and melt butter in it and add minced onions and brown them.
  3. Add corn, milk and water.
  4. Season with salt & pepper.
  5. Cover with lid and “boil” over medium high heat until corn is tender.
  6. Remove lid and place under a highly heated broiler until kernels start to turn golden brown on the tips.
  7. (Optional: Top with farmers cheese and return to broiler until melted and golden).

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Cook’s Notes

  • This corn (although taken directly of the cob) tastes nothing like sweet corn and has a very rich savory flavor, so a little goes a long way, but it’s a great way to enjoy corn.
  • Any cheese can be used (mozzarella is delightful as well..I just happened to have Farmer’s Cheese that needed to be used up!
  • I’m having fun experimenting with different herbs  & seasonings as well.  Just like any other corn, this freezes very well and I froze the remainder to add to soups & stews this winter!

I hope you enjoy Savory Skillet Corn

skillet sweet corn

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