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5 from 8 votes

Mom’s Skillet Corn

Fried Corn, Skillet Corn or Creamed Corn - whatever you call it, it's all good!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side Dish, Vegetable
Cuisine: American
Keyword: corn, side dish, vegetable
Servings: 6
Calories: 160kcal
Author: Tricia

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.

Notes

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 225mg | Potassium: 299mg | Fiber: 2g | Sugar: 8g | Vitamin A: 408IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg