Skillet Corn

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 15 mins

The freshest corn makes the best side dish.

Mark Boughton Photography / styling: Teresa Blackburn

Everyone, it seems, grew up on a version of this simple stir-fried corn. Kids adore it. Don't use a nonstick skillet for this, as you want the corn to stick to the pan to caramelize the corn's sugars and create yummy little clumps of "corn-y-ness."


4 to 6 -- ears fresh corns
2 tablespoons butter
1/2 cup sliced green onion
1/2 teaspoon salt
-- Freshly ground black pepper


  1. Cut kernels off cobs and scrape off milky bits. You should have about 3 cups corn.
  2. Melt butter in a large, heavy skillet. Add onion and corn and sauté until corn is cooked and slightly browned, stirring occasionally, about 15 minutes. Season with salt and pepper.



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