Indianapolis is known for the Colts, the Pacers, and the Indy 500.
Indiana is known for corn.
Growing up and living my whole life in Indiana, I have truly come to appreciate delicious, sweet corn fresh out of the field. Grilled, boiled, or steamed; in casseroles, Mexican dishes, or cornbread; on or off the cob.
My oldest had braces for more than a year, and what she missed the most was eating corn on the cob (can you guess what was on the menu the night she got her braces off?!). And my middle child had a wiggly front tooth last week, so he couldn’t eat corn on the cob. Occasions like this I can easily slice off the corn from 1-2 cobs and cook up some Skillet Corn.
I’m going off the cob for this simple and spectacular recipe.
Skillet Corn Recipe
All you need for this Skillet Corn Recipe is to add a little sugar, salt, pepper, butter to your corn.
The most difficult part of the recipe is slicing off the corn from the cob. It helps to have a very sharp knife, and you’ll want a firm grip on the corn. I lean in and hold it close to keep it from slipping out from under. Slice it down so it comes down in pieces, or even rows clumped together. After a few rows are sliced off, you can turn your knife backward and rub it down to get the milky juice to drip down as well, this will add a creamy texture to the corn when you’re cooking.
After you’ve cut the corn off the cob, you’re ready to start cookin’!
Skillet Corn Recipe
- Corn cut off from 5-6 ears (about 2 cups)
- 2 Tbs. butter
- 2 tsp. sugar
- 1 tsp. salt
- 1/2 tsp. black pepper
Easy peazy directions:
Melt butter in skillet over medium heat, then fold in corn. Add sugar, salt and black pepper; mix well. Stir occasionally for 10-12 minutes over medium heat or until corn is tender.
Serve alongside your favorite meat or salad for a sweet side dish fresh off the field!
If you liked this, you should also try my recipe for Asian Coleslaw with Ramen Noodles:
[…] Skillet Corn […]