Suppertime Skillet Creamy Corn

No ratings yet

This deliciously unexpected Suppertime Skillet Creamy Corn makes the perfect accompaniment for everything grilled.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: American

Servings: servings

Cost: $0.64 per serving

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.

**This dish may be made a day in advance and gently reheated on the stove to be served hot.