Every summer rolls around and I can’t wait to get my hands on the tons of super cheap fresh corn that stocks the shelves of the produce aisle.

When I can get 3 ears of corn for only $1 you better bet I’ll be buying it in bulk all summer long!

Corn is one of my favorite summer veggies, but I don’t often enjoy it in the traditional corn on the cob way.

Don’t get me wrong, I love corn on the cob, but I usually don’t want to take the time to make it myself (and really it tastes best on the grill.)

I love how fresh corn straight from the cob is.

I love using it in tacos, scrambled in with my eggs, and (my favorite) – cooked in butter until slightly crispy in the skillet.

I love corn on the cob, but hate how it sticks in my teeth.

This buttery skillet corn has all of the flavor I love and is easier to prepare and to eat!

I use a knife to cut the corn straight off the cob and into the skillet.

We love eating this corn as a side with dishes like my Parmesan and White Cheddar Scalloped Potatoes for a delicious seasonal meal. Fresh parsley on top is my favorite way to finish this off!

What’s your favorite summer veggie? Let me know in the comments!

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Buttery Skillet Corn

Yield: 2-3 side servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

vegan buttery skillet corn

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Ingredients

• 3 ears of corn
• 2 tablespoons fresh parsley
• 3 tablespoons vegan butter
• ½ teaspoon sea salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder

Instructions

1. Cut corn kernels from the cob and set aside
2. In a large skillet, melt 3 tablespoons of vegan butter
3. Add corn, parsley, salt, pepper, and garlic powder
4. Sautee on medium high heat for 10-15 minutes, stirring frequently, until corn begins to crisp
5. Serve garnished with additional parsley if desired

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 181Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 446mgCarbohydrates: 17gFiber: 2gSugar: 4gProtein: 3g

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