Best Skillet Corn Recipe
on Nov 02, 2021, Updated Apr 06, 2024
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.
Ingredients Needed
- frozen corn kernels
- butter: can substitute dairy free if needed
- salt & pepper: to taste
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!
tips for making the best skillet corn
Tips for making the best skillet corn
- 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.
Skillet Corn Recipe
Ingredients
- 30 oz frozen corn
- 6 tablespoons butter
- salt and pepper, to taste
Instructions
- Melt the butter in a large skillet or jumbo cooker
- Add the frozen corn, salt, and pepper (see notes)
- Cook the corn 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. The skillet corn should be browned and chewy, but not burnt.
- Serve hot and garnish with fresh parsley on top
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
Do you put the corn in the skillet while it is still frozen?
Yes!
Have you ever done this recipe with fresh corn?
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.
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!
Can you make ahead and reheat?
You can, but you may lose some texture if you do.
Can you use canned corn?
I have not tried it so I can’t say for sure
@Joy Shull, would not be near as good.
Covered or uncovered?
uncovered
This is really good. I usually add onion, garlic and red peppers as well
So good!