Southern Style Skillet Corn is one of our favorite recipes. Once you’re tried it you’ll make it again and again. It’s so good even the pickiest eaters will love it!
Southern Style Skillet Corn is a recipe I’ve been making since my husband I married. I’ve memorized the recipe so I can’t tell you where I found it. We both like how sweet and creamy the corn is. It’s a great side dish for pork, bar-b-que, chicken wings, or well just about anything that you’d enjoy with corn on the cob.
I haven’t shared a side dish with y’all in a few weeks so I thought that today I would share one of our favorites. My hubby loves when I make this dish. In fact he has been known to request it. Of course I’m only too happy to make it.
In the summer this recipe is great to make with fresh corn cut off the cob. When there isn’t fresh corn available I make it with frozen corn kernels. No need to defrost them first just drop them in the skillet still frozen.
This is a really easy side dish. Begin by combining butter, water, sugar and corn over medium heat. Cover and simmer for fifteen minutes, stirring occasionally.
While the corn is simmering; whisk together milk and flour in a small bowl until smooth.
At the end of fifteen minutes turn heat to low and pour milk and flour mixture over the corn and stir constantly for five minutes. The corn should be creamy and slightly thickened.
Thank you so much for reading!
Happy Cooking Y’all!
Susanne
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Southern Style Skillet Corn
Ingredients
- 2 cups corn fresh or frozen
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp sugar
- 1/4 cup butter
- 1/2 cup water
- 1 Tbsp flour
- 1/4 cup milk
Instructions
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In a skillet mix together sugar, butter and water
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Add corn to skillet and stir to combine
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Cover and simmer 15 minutes on medium heat, stirring occasionally
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In a small bowl whisk together flour with milk, blending until smooth
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After corn is done simmering reduce heat to low and stir in flour and milk mixture
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Cook five more minutes, stirring constantly
Looking for more great side dishes?
Skillet Fried Corn
Confetti Corn
Easy Skillet Green Beans
Skillet Squash
Easy Homemade Mac ‘n Cheese
Oh my goodness, this looks SO delicious! Corn is a staple everyone enjoys around here, so I can’t wait to try this!
On a side note, I use some of this recipe in corn bread. So moist and sweet and delicious. I don’t have exact amounts, I would say 3 or 4 tablespoons. You don’t want mushy bread. Play around with it with a box of Jiffy corn bread mix. Be sure to measure and document, which I didn’t do! 🤪
Wow I know this will be loved at my house! Pinned!
I totally LOVE sweet corn dishes, and this one looks wonderful! Can’t wait to try it! Thanks!
–G
gingerwroot.com
Your Southern Style Skillet Corn looks amazing! Hope you have a very special Valentine Day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
these look delicious! thanks so much for sharing at #merrymonday !
This looks so great! Would never have thought to do this with corn.
My Grandpa used to add milk to canned corn, he said it made it taste fresher. This recipe reminded me of that. Looks great, going to try!
Don’t you just love old family recipes? I hope you like the recipe as much as we do. Thanks for stopping by!
Susanne
What is the garnish on top?
This sounds so good. It doesn’t get any better than corn in the summer.
Except street corn. The first time I had it, I thought I died and went to Heaven.
Sounds like a winner, a perfect side dish to all those summer meals.
I love this recipe! I grew up with canned creamed corn but just can’t stomach it anymore. This recipe keeps the integrity and flavor of the corn! Perfect for Thanksgiving too! Oh gosh where did that come from.
I just made this and it’s amazing ????. I used a can of whole corn, drained, since it’s what I had. I also added in green onion and bacon bits when I added the milk mixture. Will definitely make it again!
How great your dish is! Can canned corn be used in this recipe? Can i mix the butter on the corn while it was cooking on the stove then put it on medium-low heat
Lisa,
Of course you can use canned corn if you prefer. I like to use frozen because I think it’s a little crisper but you an certainly use whatever you have on hand! Thanks for stopping by, Susanne
Made this last night and it was a big hit! It was delicious and so easy to make. A definite keeper. Instead of milk I used fat free half and half – amazing! Even the picky granddaughter liked it. Thanks for the recipe!
I just made this with frozen corn and jalapeño. Wow. This is jam! I had to add a little extra water and milk, minor details:)
Thank you! It is sooooo good!!!!
I really liked this yummy recipe, but next time I won’t add any salt.
I was trying to find something different for a veggie – this time of year and with the limited groceries available during this pandemic its not like I could run to the store and pick up something. I have a huge bag of corn in the freezer and it will take forever to go through it all so I decided to try this. Usually I’m not a fan of creamed corn in the can but this looked so fresh and good….and it tasted as good as it looked! I only made a half batch because 2 cups of corn for one person….way too much lol. It was so easy to make and these ingredients are staples most have in the kitchen already. Thanks for helping me add some variety to meal time!
I am putting this in the smoker. Yum
This will be the third year I will be making this for Thanksgiving. It is so delicious! I use frozen corn and always triple the recipe (big family) 😅
So easy to prepare and the flour/milk slurry added just enough change in the consistency to make a different flavor for an otherwise “same old” corn.
This is not just everyday corn, but it takes it up to simply delicious! The only thing is the directions don’t say when to add the salt and pepper. I would say it really doesn’t matter when, but make sure to not forget them. If you use salted butter, however, cut back on the amount of salt.