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This skillet fried corn recipe is a quick and easy side dish! The kernels come out tasting sweet, buttery, and smoky: each bite is irresistible.
Got corn and want a fresh way to cook it? Here’s a simple recipe that will have you absolutely smitten: skillet corn! Pan fry corn kernels in a skillet with butter, garlic, and smoked paprika, and it comes out sweet, buttery and smoky.
In fact, I couldn’t stop sneaking bites after I first made it! You’ll be amazed how just a few ingredients and 5 minutes transform corn into pure gold. Frozen and canned corn work as a swap too!
5 Star Reader Reviews
⭐⭐⭐⭐⭐ “This skillet fried corn recipe is amazing! The sweet, smoky flavors are irresistible and it’s so quick to make. Thank you for sharing!” -Aneel
Why You’ll Love This Skillet Corn Recipe
I’ve been buying a lot of corn from the farmers market and looking for creative ways to cook it “outside the cob.” I figured out this skillet corn method: just a few ingredients come together to make beautiful sweet corn magic that’s ready in just 5 minutes!
Skillet corn (aka fried corn or sautéed corn) is corn kernels cut off the cob and pan-fried with butter and seasonings.
The Southern version adds milk, flour, and sugar to make a gravy-like sauce: it’s delicious, but more like creamed corn (try that recipe if you’re looking for something saucy).
Ingredients For This Skillet Corn Recipe
Because it’s such a simple recipe, you’ll need each one of these ingredients: no substitutes! Here’s what’s in skillet corn:
- Fresh sweet corn: Peak-season corn is what makes the best flavor, though frozen and canned corn work too (see below).
- Salted butter: You can also use olive oil or vegan butter.
- Garlic: Add a nice fresh, savory flavor (you can also use garlic powder, but I like fresh garlic best).
- Smoked paprika and onion powder: These are my secret seasonings for big flavor.
Cutting The Kernels Off The Cob Without A Mess
The only part of skillet corn that requires technique is cutting corn off the cob. This is a notoriously tedious process that often ends with kernels all over the floor (it always happens to us!) Here are a few of our favorite mess-free methods for cutting corn:
- Bundt pan method: Place the corn cob right on top of the raised center part of a Bundt pan. When you slice downward, the Bundt pan catches all the corn kernels! Go to How to Cut Corn Off the Cob.
- Inverted small bowl inside larger bowl: You can also use an inverted small bowl inside a larger bowl to catch the kernels (here’s a video).
- Mandoline: If you have a mandoline, you can use it to cut corn off the cob. It slides right off without making a mess!
Tips For The Best Skillet Fried Corn
This skillet corn recipe is very simple. Here are a few things to keep in mind as you prep for the recipe (or scroll down to the recipe):
- Use the smoked paprika: no substitutions! Smoked paprika Spanish version of paprika made of dried pimiento peppers that that are smoked over a fire, then ground. It adds a smoky flavor to this dish that’s irreplaceable. When shopping for it, you may find it labeled as pimentón, Spanish smoked paprika or sweet smoked paprika.
- Cook for just 5 minutes. All you need is a few minutes to get the corn bright golden and tender.
- Fresh sage is optional, but adds flavor intrigue. I happened to have some fresh sage on hand in our garden, and adding a few whole leaves imparts an interesting complexity. You can remove it prior to serving!
Which Skillet Should You Use?
Cast iron is my first choice. Any heavy stainless pan works too. Nonstick browns less, so I would avoid that if at all possible. Whatever you use, go big: about 12 inches. Crowding into a small skillet steams the corn instead of frying it.
Frozen And Canned Corn Both Work
You can also use frozen or canned corn for this skillet fried corn, though it’s tastiest with fresh corn.
- Frozen corn can be swapped in without any changes. It won’t taste quite as good as fresh sweet corn, but it still tastes delicious!
- Canned corn works, but needs some modifications. Use 2 15-ounce cans, drained. Decrease the salt to starting with ¼ teaspoon kosher salt, then add more to taste (since canned corn has added sugar and salt).
Main Dishes To Serve It With
Skillet corn is like a simple version of creamed corn, and pairs well with many types of main dishes! It’s fast, easy and relatively healthy, perfect as an easy side dish in the summer or anytime. Here are a few great ways to serve it:
- Vegetarian or vegan mains like grilled veggie skewers, grilled tofu, black bean burgers, zucchini fritters, eggplant rollatini, and more
- Fish like salmon, tilapia, cod, mahi mahi, swordfish, sea bass, or ahi tuna
- Shellfish like garlic shrimp or Cajun shrimp
- Chicken like garlic chicken, pan seared chicken, or chicken thighs
Dietary Notes
This skillet corn recipe is vegetarian and gluten-free. For dairy-free, plant-based and vegan, use vegan butter.
Frequently Asked Questions
About 5 minutes total. Cook the kernels over medium-high heat for 2 minutes, then reduce to medium for 3 minutes more, until bright yellow and tender.
Yes. Use 2 (15-ounce) cans, drained and patted dry, and start with ¼ teaspoon kosher salt instead of the full amount, since canned corn is already salted.
Skillet corn is pan-fried. Creamed corn is simmered with dairy and a thickener into more of a saucy side dish.
Skillet Fried Corn
This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 4 cups corn kernels, cut from the cob (about 4 large cobs or 6 small)*
- 2 tablespoons salted butter (or vegan butter)
- 1 large garlic clove, minced
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- Scant ¾ teaspoon kosher salt*
- 2 sage leaves (optional)
- Fresh parsley, for serving (optional)
Instructions
- In a large heavy skillet, melt the butter over medium high heat. Add the corn, garlic, smoked paprika, onion powder, salt, and sage leaves, if using. Cook for 2 minutes, stirring occasionally, then reduce the heat to medium and cook another 3 to 5 minutes until bright yellow and tender.
- Taste and adjust seasonings as desired. Sprinkle with parsley to serve (remove the sage leaves prior to serving).
Notes
*You can also use frozen or canned corn here. If using canned corn, use 2 15-ounce cans, drained, and start with ¼ teaspoon kosher salt, adding more to taste.
More Corn Recipes To Try
- Learn how to grill corn, or make zingy and creamy elote.
- Make oven roasted corn on the cob instead.
- Go for corn fritters, corn salsa or creamed corn.
- Boil up corn Soup, corn chowder or chicken corn chowder.
This skillet fried corn recipe is amazing! The sweet, smoky flavors are irresistible and it’s so quick to make. Thank you for sharing!