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This deliciously unexpected Suppertime Skillet Creamy Corn makes the perfect accompaniment for everything grilled!
Suppertime Skillet Creamy Corn conveniently uses a bag of frozen corn or you can grill or smoke fresh corn on the cobb for an authentically charred look, and deliciously smoky flavor.
This recipe is easy. It moves fast therefor allowing you to prep it while your outdoor grill heats up. Suppertime Skillet Creamy Corn is one of my top five favorite recipes for taking along to a cookout or potluck. It’s sweet, creamy, and thick and is just the right amount of salty and tangy. This creamy skillet corn gets a five out of five stars rating from kids and adults alike. I always am sure to make a biggie batch for my family. Oh, and Suppertime Skillet Creamy Corn leftovers are even better!
In addition to this recipe for Suppertime Skillet Creamy Corn, browse my main dish recipes for chicken, beef, and pasta. I also feature salad recipes, bread recipes, and many dessert recipes to include cake recipes. If you try one, be sure to give it a recipe rating so I know what’s working! The star values in the recipe card opens a new tab that links to a box to leave me a message, or you can simply rate the recipe anonymously.
When I was a kid, I couldn’t get enough creamed corn. In fact, as my Mom tells it, it was the only thing close to a vegetable that could live on my plate without an argument. After a vacation to Aruba some years back, I was stuck on a corn dish I’d delighted in. I tasted it while dining on a huge Argentinean steak dinner in Oranjestad. Yup. Creamed corn. Well, with some darn delightful twist which I was never able to quite put my finger on. The owner did his best, despite broken English, to explain exactly what I was eating. He was sooo proud to walk me through the entire recipe. He referred to as ‘cast iron skillet corn’ that was for all intents and purposes, pan fried corn.
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Southern skillet corn with cream cheese for example, is a dish I run into a lot when we eat barbecue. I’ve attempted creamed corn with cream cheese as my base. Although it’s good, it isn’t the gaucho-style skillet corn recipe I tasted in Aruba. Corn side dishes are, in my opinion, the BEST side dishes when you are grilling or smoking. Especially if you want something sweet and filling to compliment the meats.
I had probably experimented 10 ways to achieve that fried creamed corn to no avail. Until this method. Really, until the addition of a singular important ingredient. And tripping over that ingredient that makes it what it is was silly. A bowl of queso at a Mexican restaurant one evening had me thinking. Fresh Mexican crumbling cheese was the perfect degree of salty. And, either crumbled or partially melted, it could make a very complimentary base. A base that is a whole bunch lighter than cream cheese.
When I have time, I kick Suppertime Skillet Creamy Corn up a notch. I smoke or grill ears of corn to then use in this already delicious recipe.
Easy recipes with corn should be in every kitchen cooks repertoire. This is a whole kernel corn recipe for which you can grab a bag of frozen corn. On the other hand, rather go fresh? Round up some corn on the cobb from your local farmers market. You can also make creamed corn from canned corn. The amount of liquid in the canned corn far surpasses fresh or frozen, so you’d need to drain it VERY WELL.
The ingredients that put this recipe on the map are fresh lemon zest, salted butter, fresh sour cream, and plenty of crumbled Mexican fresh cheese. I toss in green onions consequently for both color and flavor. This is despite an entire yellow onion cooking into the sauce. Once the corn has sufficiently pan fried and mildly scorched. I turn 3/4ths of it out into a food processor and pulse to a creamy consistency. It then goes back into the pan with the portion left whole. There, it’s gently warmed over medium heat until my grilled foods are complete.
Now, I have written this recipe method for a bag of frozen corn. It’s the dummied down version for busy weeknights. The recipe is killer, I promise. BUT…if you’re up for “campfire worthy creamed corn,” read on. Below are a few methods for prepping ears of corn. This helps to achieve corn greatness. Not gonna lie, these methods will take a bit of time. But if you are considering this recipe for a backyard cookout and want to impress, you may use any one of these methods for ramping up your corn game. This recipe can be done up to a day ahead. Simply reheat on the stove for the gathering the next day.
How To Cook Corn In A Smoker
Slow Smoked Corn On The Cobb
Yes, I smoke corn ears for certain dishes. This Suppertime Skillet Creamy Corn would be an EXCELLENT candidate for smoked corn. You must however, have time as well as a smoker setup. See the clickable images above, as I have added two indoor stovetop smokers for purchase! Smoking ears of corn, in the husks, over wood chips for 30 to 40 minutes creates an amazingly rich, smoky flavor. Required: 8 to 10 medium sized ears of corn (approx 7 1/2-inches long), husks on, and 1 large chunk hickory wood that has been soaked for 30 minutes or longer.
First, Remove heavy outer husks from corn and pull back the inner husks. Remove and discard silks and pull the husks back over corn. Next, place a water pan in your smoker adding water to the depth of the indicated fill line. Place corn on the upper food rack and cover with smoker lid. I cook my ears for 30 to 40 minutes for example. Then I remove from the smoker. The ears need to stand 10 minutes in order to handle them. That is to say, before pulling the husks back to expose the beautifully smoked kernels. Use a sharp knife to cut the kernels from the cobb. Proceed with Suppertime Skillet Creamy Corn recipe as written to cream corn.
How To Cook Corn On A Gas Grill
Char Grilled Corn On The Cobb
Grilling ears of corn on a gas grill to achieve charred and super sweet kernels for corn recipes. Unlike smoking corn, this method is much quicker. It will not however get the smoke flavor you’d get with the smoker. Required: 8 to 10 medium sized ears of corn (approx 7 1/2-inches long), husks removed, 2 tablespoons butter which has been melted, and a gas grill which has been preheated for medium heat, and the grate lightly oiled. First, brush the ears with 2 tablespoons of melted butter. Next, cook the corn. Rotate the ears therefor slightly browning and charring the corn. Do this for 10 to 15 minutes. Use a sharp knife to cut the kernels from the cobb. Proceed with Suppertime Skillet Creamy Corn recipe as written to cream corn.
How To Cook Corn On The Stove
Pan Fried Corn On The Cobb
Yes, you can absolutely pan fry ears of corn. Why bother? The char! Cooking corn on the stove is a pretty old method actually, and it can yield some pretty fantastic results. Required: 8 to 10 medium sized ears of corn (approx 7 1/2-inches long), husks removed, 1 tablespoon olive oil, 1 tablespoon of salted butter, and a 12-inch well seasoned cast iron skillet. Heat oil and the butter in the skillet over medium-high heat. Add 4 to 5 ears of corn to the skillet and cook. Turn occasionally until browned in spots and charred in other spots, about 5 minutes. Remove from the skillet to cool and repeats with remaining ears of corn. Use a sharp knife to cut the kernels from the cobb. Proceed with Suppertime Skillet Creamy Corn recipe as written to cream corn.
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Suppertime Skillet Creamy Corn
- large non-stick skillet
- 1 medium onion rough chopped
- 3 tablespoons butter unsalted
- 1 medium lemon zested, juice reserved for another use
- 4 cups corn **use frozen kernel corn, or follow one of three above methods for preparing ears of corn
- 1 ½ teaspoons Kosher salt
- ½ teaspoon black pepper
- ¾ cup sour cream divided
- ¾ cup queso fresco crumbled and divided
- 2 green onions thinly sliced
- Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan, then add onions and cook, stirring, for 2 to 3 minutes or until tender. Stir in frozen or prepared corn, salt, and pepper. Continue to cook for 4 or 5 minutes, stirring occasionally, or until corn is hot and very tender.
- Transfer half to three quarters of the mixture to a food processor. To the corn and onion mixture, add 1/2 cup of the sour cream and 1/2 cup of the queso fresco and pulse until desired consistency. I pulse 4 or 5 times, as I like it really creamy, but still with discernable pieces of corn and onion.
- Spoon the now creamy corn mixture back into sauté pan with the portion left in tact. Gently warm on medium heat, simmering for 2 or 3 minutes or until mixture slightly thickens. Scatter half the green onions on top of creamy corn and stir in along with remaining sour cream. Top with unused sliced green onions and remaining 1/4 cup crumbled cheese. Serve hot.
The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.