This easy skillet corn is the best thanksgiving corn recipe. Crispy, chewy, buttery corn is so addicting! This corn side dish recipe is simple and so delicious.
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!
This is hands down the best Thanksgiving corn recipe and a tradition in our home!
I have been making this recipe for years and years.
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 on 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!
tips for making the best skillet corn
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 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.
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.
Then just keep repeating until it’s done on all sides.
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 dish recipes
- Creamy Garlic Mushrooms
- Broccoli Casserole Recipe
- Roasted Baby Red Potatoes
- Garlic Parmesan Roasted Potatoes
- Garlic Butter Roasted Carrots
- Brussel Sprouts with Parmesan
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Skillet Corn Recipe for Thanksgiving
This buttery skillet corn makes the best Thanksgiving corn recipe! The best corn side dish that is perfect for any occasion or holiday.
- 30 oz frozen corn kernels
- 6 tablespoons of butter
- salt and pepper, to taste
- 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)
- 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
Amount Per Serving: Calories: 255Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 36mgSodium: 157mgCarbohydrates: 30gFiber: 3gSugar: 6gProtein: 5g
Saturday 19th of November 2022
Do you put the corn in the skillet while it is still frozen?
Monday 21st of November 2022
Thursday 17th of November 2022
Have you ever done this recipe with fresh corn?
Sunday 8th of May 2022
I made this w/garlic butter w/ Parmesan cheese churned in the butter.. & bacon grease, & next time I’m adding bacon crumbles, I’m Texan & we flavor a lot of our food w/bacon grease, not too much, a t is perfect.
Thursday 25th of November 2021
This. Was. Amazing! I used 25 oz of frozen corn, 4 T butter, ~2 T duck fat. Near the end I mixed in 1 t garlic powder and 1/4 c grated Parmesan. It accompanied duck leg confit and roasted fingerling potatoes. It was delicious, and it was E-Z!
Amy M Hall
Monday 22nd of November 2021
Can you make ahead and reheat?
Monday 22nd of November 2021
You can, but you may lose some texture if you do.