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Mom’s recipe for Skillet Corn
Mom’s Skillet Corn – Also known as creamed corn or fried corn.
This easy summer side is made with sweet, fresh ears of corn cut from the cob and combined with butter, milk, and a little cornstarch for thickening.
My mom was a good cook, but probably a better baker. She made normal, everyday dishes that were not exceptionally fancy, but always good. Mom cooked a lot of vegetables, casseroles, roasts, chicken, jelly, jams, relish, pickles, and some pretty wonderful biscuits.
She also made great pies, cobblers and very pretty cakes. I wish I’d spent more time with her learning how to ‘can’ fresh fruits and vegetables.
Every summer Mom drove 500+ miles, one way, to visit her Mother and help harvest and can her home grown vegetables. They spent two weeks picking, peeling, cooking, pickling and canning. I think those were some of Mom’s happiest times.
Some things Mom made were memorable, easy and delicious and this is one of those recipes. You may have heard this called creamed corn, skillet corn or fried corn. It doesn’t matter what you call it – just call me when it’s ready!
What to look for when picking out the best corn for skillet corn:
- Firm, plump ears, no skinny minis;
- Select ears that feel heavy for their size;
- Pick corn with kernels uniform in size and in a straight line;
- Look for deep green husks; and
- the silk should be a little dry at the ends.
I learned to make Mom’s Skillet Corn while still living at home, many, many moons ago.
The process for making skillet corn is simple, cut the corn from the cobs and process quickly in the food processor.
Thanks for PINNING!
Mom’s Skillet Corn
Ingredients
- 6 fresh ears of corn husks and silk removed
- 3 tablespoons unsalted butter
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 1 cup whole milk (8oz) more or less as needed for desired consistency
- 1 tablespoon cornstarch
Instructions
- Cut the corn kernels from the cobs. Reserve the corn cobs. Measure out 1 cup corn kernels and set aside. Add the remaining kernels to a food processor and pulse 6-7 times or until creamy. Using a dull knife, scrape the pulp and milk from the reserved corn cobs and add to the creamed kernels.
- In a two cup measuring cup, whisk together the milk and cornstarch. Set aside.
- Melt butter over medium heat in a large skillet. Add the whole corn kernels, processed corn, corn pulp, salt, pepper and sugar. Sauté for 2-3 minutes. Add the milk and cornstarch mixture. Bring the corn to a boil, then reduce the heat to low and simmer until the corn is thick and creamy. Add more milk or cornstarch if needed for desired consistency. Serve with extra butter and more ground black pepper if desired.
Recipe Notes
Nutrition
Here are a few more corn recipes you might enjoy:
Spicy Shrimp & Fried Corn ~ A fresh and tasty twist on classic shrimp and grits! Creamy, sweet fried corn is topped with spicy shrimp, garden fresh tomatoes and green onions for a delicious bowl of healthy comfort food!
Corn & Zucchini Casserole ~ Summer vegetables are plentiful in this crustless quiche-like casserole. Delicious for breakfast, brunch or a meatless dinner everyone will enjoy.
If you’re still covered up with corn, you might want to try some of these great recipes from some of our favorite bloggers.
This Scalloped Corn and Broccoli recipe sounds terrific and I’m so curious about this Sweet Corn Gelato,too. Doesn’t it sound wonderful?
And finally, I’m loving this Charred Corn and Bean Salad. It’s everybody’s favorite healthy summer salad with sweet corn that’s been blackened on the grill.
Sherri-Lynne Ross
Hello Tricia,
As a mom that is currently trying to navigate the recipe world with the new knowledge of a child having a gluten issue; you should definitely tag this recipe as gluten free (if pure cornstarch is used). Most recipes call for flour and it was great to see this recipe that uses cornstarch. It’s still on the stove, but super excited to see how it turns out. Thank-you so much for the recipe!!
Sherri
Tricia Buice
Thanks for the suggestion Sherri-Lynne. I can’t imagine how difficult that must be. Trying to please everyone with delicious meals must be especially hard with restrictions. Thanks for trying this recipe and hope you enjoyed it!
LadyDi4613
I haven’t tried this recipe yet as I need to ask a question first. Okay, here in Louisiana I ate this as I was growing up and it’s my all time favorite. Does it make a difference of what kind of corn to use? I thought in our family we used field corn instead of sweet corn. I am so ready to make some ASAP!
Tricia Buice
Hello Dian! I don’t think it will matter what kind of corn you use. If you want to sweeten it up a bit, add a little more sugar. It really won’t need it, and will be good with any kind of corn as long as it’s not dried out. Enjoy!
Deborah
My Mama grew up in Tishomingo, Mississippi, and they always used field corn. After shearing the kernels we scraped every bit of pulp from the remaining nubs on the cob. The cobs were used during winter feeding the sweet milk cows. When we moved to Oklahoma, those who had acres of land preferred the field corn and the rest went to the markets for the sweeter variety. Today’s market corn is much sweeter and because of my past, I’m not as fond of it. It’s like cornbread in that you might prefer the white unsweetened skillet bread over the sweeter yellow cornbread. It’s a matter of taste I suppose. This recipe is as close as I’ve seen so far to that Southern dish.
Tricia Buice
Thanks Deborah. I love food and recipe memories. Thanks for commenting!
Susan
Made this and it was delicious! I’ve made this before but not with milk. It’s the best using milk. Thanks!
Tricia Buice
So glad you liked it Susan. I can’t wait for our summer corn to come in. I’m ready 🙂
Jennifer @ Seasons and Suppers
Such a lovely way to enjoy Summer corn and even better when it’s from Mom!
Tricia Buice
Yes indeed!
sue | the view from great island
That looks so creamy and delicious I can’t stand it! I love that it’s so ‘creamy’ without any cream!
Tricia Buice
Yes – gotta love creamy corn 😉 Thanks Sue.
Susan
This looks so creamy and delicious, Tricia. I love making corn this way in the summer but I don’t add milk or cornstarch either. No corn stuck between your teeth from eating it off the cobs and no butter dripping down your chin 🙂 Perfect!
Tricia Buice
Simple recipes are the best Susan – thanks so much!
angiesrecipes
Looks so creamy, summery and delicious! I still haven’t had any fresh corn this summer yet…now you have me want to rush to the supermarket to get some!
Tricia Buice
Hope you find some soon Angie – it’s here for such a short time and so delicious.
John / Kitchen Riffs
Love this dish! I usually call it creamed corn, but skillet corn is a better name, I think. And we’re enjoying such wonderful corn at the moment, aren’t we? This is a great way to use it — thanks!
Tricia Buice
Thanks John!
Pam
Yes, Tricia! Woo hoo!!! It’s fried corn to me and yours looks delicious — one of my faves in the summer! I like it drier, with just a little milk but any way is fine really. Thanks and have a wonderful day!
Tricia Buice
Thanks Pam – me too 😉
Larry
Good looking corn dishes. Growing up I think we only ate fresh corn from the cob and creamed was made from canned corn. It stayed that way until I met Bev and corn was cut from the cob and cooked in butter – similar to yours but without the milk.
Tricia Buice
Thanks Larry – I could eat corn in anything myself. Bev’s recipe sounds great too!
Karen Harris
Oh my gosh, this is definitely an edible memory for me. This looks just like my own mom's recipe. Guess what I'm addinf to our menu for Father's Day? Thanks for the inspiration!
Mary
Do you know that I've never made creamed corn? I'm going to pick up some more corn this week and make this asap! It looks perfect.