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Mom’s Skillet Corn Recipe: A Simple, Comforting Classic

Mom’s Skillet Corn Recipe

Tender corn kernels are sautéed in butter, lightly seasoned, and finished with milk or half-and-half for a simple creamy skillet side dish. It is an easy Southern-inspired classic for family dinners and holiday meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Corn kernels, fresh or frozen
  • 3 tablespoons Unsalted butter
  • 1 tablespoon All-purpose flour
  • 1/2 cup Whole milk or half-and-half
Seasoning
  • 1 teaspoon Granulated sugar
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
Optional Add-Ins and Garnish
  • 2 tablespoons Finely chopped onion
  • 2 tablespoons Fresh parsley or chives, chopped

Method
 

Step-by-Step
  1. If using fresh corn, shuck the ears and cut off the kernels. If using frozen corn, thaw it completely and drain away excess water.
  2. Melt the butter in a large skillet over medium heat. If using onion, add it and cook for 2 to 3 minutes, until softened.
  3. Add the corn, kosher salt, black pepper, and sugar. Cook for 5 to 8 minutes, stirring occasionally, until hot and beginning to brown.
  4. Sprinkle the flour over the corn and stir continuously for about 1 minute so it coats the kernels and cooks briefly.
  5. Gradually stir in the milk or half-and-half. Simmer for 3 to 5 minutes, stirring often, until the sauce is lightly creamy and the corn is tender.
  6. Taste and adjust the salt and pepper. Finish with chopped fresh parsley or chives, if desired, and serve warm.

Notes

For the best browning, thaw and drain frozen corn well and avoid overcrowding the skillet. Fresh corn is especially flavorful when the cobs are scraped after cutting off the kernels to collect the milky liquid. Refrigerate leftovers in a covered container and reheat gently in a skillet or microwave.