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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.
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Mom’s Skillet Corn
- 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
- 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.
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.
Here’s a link to our favorite food processor. Click on the photo for more information:
If you’re still covered up with corn, you might want to try some of these great recipes from some of our favorite bloggers.
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.