Description
This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.
Ingredients
Scale
- 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
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Scant 3/4 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 1/4 teaspoon kosher salt, adding more to taste.
- Category: Side dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
