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15 Skillet Corn Recipes That Will Transform Your Dinner Game

I’ve attached a video for every recipe below from my favorite home cooks.

Skillet corn recipes offer a delicious and simple way to enjoy fresh, sweet corn, making them perfect for any meal. Whether you’re looking for a savory side dish or a sweet, buttery treat, you’ve come to the right place.

From basic sautéed corn to honey-butter glazed perfection, there’s a recipe here that will satisfy your taste buds. Simple ingredients like butter, garlic, and spices bring out the natural sweetness of the corn while adding layers of flavor. Keep reading to discover easy steps and tips to cook perfect skillet corn every time.

Your family will love these dishes, and you’ll appreciate how quickly they come together. With just a few ingredients and some time on the stovetop, you’ll have a mouthwatering side dish ready to complement any meal. Get ready to enjoy some fantastic skillet corn recipes that are sure to become household favorites.

Ingredients

  • Corn (fresh or frozen)
  • Butter (or vegan butter)
  • Salt
  • Pepper
  • Garlic
  • Smoked paprika
  • Onion powder
  • Honey
  • Cream cheese
  • Olive oil
  • Fresh basil (optional)
  • Scallions or chives (optional)
  • Sage leaves (optional)

Instructions

  1. Melt butter in a large nonstick skillet over medium-high heat.
  2. Add corn, salt, and pepper. For added flavor, include garlic, smoked paprika, onion powder, and sage leaves, if using.
  3. For a sweeter dish, melt butter with honey before adding the corn. Stir until combined.
  4. Cook for 5-8 minutes, stirring occasionally until the corn is bright yellow and tender.
  5. Add cream cheese if desired, stirring until the mixture is creamy.
  6. Garnish with fresh basil, scallions, or chives before serving.

Skillet Fried Corn

Ingredients:

  • 4 cups fresh or frozen corn kernels
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • Fresh sage leaves (optional)
  • Bacon drippings (optional)

Instructions:

  1. In a large skillet, heat the butter and olive oil over medium-high heat.
  2. Add the chopped onion and cook for about 3 minutes until it begins to soften.
  3. Stir in the garlic and cook for another minute.
  4. Add the corn, smoked paprika, salt, and onion powder. Stir to combine.
  5. Add fresh sage leaves and bacon drippings if using.
  6. Cook for 2 minutes, stirring occasionally.
  7. Reduce the heat to medium and cook for another 3-5 minutes until the corn is bright yellow and tender.

Corn and Black Bean Sauté

Ingredients:

  • 2 cups corn kernels (fresh or frozen)
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 small onion, diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Juice of 1 lime

Instructions:

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the diced onion and cook until it becomes translucent, about 3-4 minutes.
  3. Stir in the red bell pepper and cook for another 2-3 minutes.
  4. Add the corn kernels and cook, stirring occasionally, for 4-5 minutes.
  5. Mix in the black beans, jalapeño, chili powder, salt, and pepper.
  6. Cook until all ingredients are heated through, about 2-3 minutes.
  7. Remove from heat and squeeze the lime juice over the sauté.

Creamed Corn

Ingredients:

  • 4 cups of fresh or frozen corn kernels
  • 1 cup of half and half or heavy cream
  • 1/2 cup of chicken broth
  • 4 slices of bacon, cooked and chopped
  • 1/4 cup of butter
  • 1 small onion, finely chopped
  • 1 tablespoon of sugar
  • Salt and pepper to taste
  • 1 cup of shredded cheese (optional)

Instructions:

  1. In a large skillet, cook the bacon until crispy. Remove and set aside.
  2. In the same skillet, melt the butter over medium heat.
  3. Add chopped onion and cook until translucent, about 5 minutes.
  4. Add the corn, half and half, chicken broth, sugar, salt, and pepper. Stir to combine.
  5. Simmer the mixture for 8-10 minutes, stirring occasionally, until it thickens.
  6. Add chopped bacon and shredded cheese to the skillet.
  7. Stir until the cheese melts and everything is well mixed.
  8. Serve warm and enjoy!

Mexican Street Corn Skillet

Ingredients Needed:

  • 4 cups frozen corn (or fresh corn)
  • 2 tablespoons olive oil or butter
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Salt to taste
  • 1/4 cup cotija cheese (or feta cheese)
  • Fresh cilantro, chopped
  • Lime wedges for serving

Instructions:

  1. Heat a large skillet over medium-high heat.
  2. Add olive oil or butter and let it melt.
  3. Spread the corn evenly across the skillet; do not stir.
  4. Cook for about 8 minutes, letting the corn char slightly.
  5. In a large bowl, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, and salt.
  6. Once the corn is done, transfer it to the large bowl with the sauce mixture.
  7. Stir to coat the corn evenly with the sauce.
  8. Add half of the cotija cheese and mix again.
  9. Transfer to a serving dish and sprinkle with chopped cilantro and remaining cheese.
  10. Serve with lime wedges on the side.

Corn and Bacon Hash

Ingredients needed:

  • 4 slices of bacon, chopped
  • 2 cups corn kernels (fresh or frozen)
  • 1 medium potato, diced
  • 1 small red onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions:


  1. Cook bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove and place on a paper towel-lined plate. Leave a small amount of bacon grease in the skillet.



  2. Add vegetables: Add the diced potato to the skillet and cook until tender, about 5-7 minutes. Then, add the diced red onion and bell pepper. Cook for another 3-4 minutes until vegetables are soft.



  3. Add corn: Increase the heat slightly and add the corn kernels. Stir and cook until the corn is lightly browned but still crisp, about 4-5 minutes.



  4. Combine ingredients: Return the cooked bacon to the skillet and mix it with the vegetables. Stir everything together until evenly heated, about 1 minute.



  5. Season: Finally, add the butter, then season with salt and pepper to taste. Serve warm.


Skillet Cornbread

Ingredients

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup melted butter
  • 2 tablespoons butter (for the skillet)

Instructions


  1. Preheat your oven to 425°F (218°C).



  2. Place a 9-inch cast-iron skillet in the oven to heat up.



  3. In a large bowl, mix the cornmeal, flour, sugar, baking powder, baking soda, and salt.



  4. In a separate bowl, combine the buttermilk, milk, and egg. Stir well.



  5. Add the wet ingredients to the dry ingredients. Mix just until combined. Don’t over mix.



  6. Carefully remove the hot skillet from the oven. Add 2 tablespoons of butter to melt.



  7. Pour the batter into the hot skillet. Spread it out evenly.



  8. Bake for 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.



  9. Let it cool for a few minutes before slicing and serving. Enjoy your homemade skillet cornbread!


Corn Fritters

Ingredients:

  • 1 cup corn kernels (fresh or canned)
  • 1/2 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 eggs
  • 1/4 cup milk
  • 2 green onions, chopped
  • 1 tablespoon chopped cilantro
  • Vegetable oil for frying

Instructions:


  1. In a large bowl, combine the corn kernels, flour, cornmeal, baking powder, salt, pepper, and paprika.



  2. In another bowl, whisk together the eggs and milk.



  3. Add the egg mixture to the dry ingredients and stir until well-combined.



  4. Fold in the chopped green onions and cilantro.



  5. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.



  6. Drop spoonfuls of the batter into the hot oil, flattening them slightly with a spoon.



  7. Cook each fritter for 2-3 minutes per side, or until golden brown.



  8. Remove the fritters from the skillet and drain on paper towels.


Enjoy your tasty corn fritters as a side dish or snack!

Corn and Zucchini Medley

Ingredients:

  • 3 slices of bacon
  • 1 tablespoon bacon drippings
  • 2 zucchinis, sliced
  • 2 ears of corn, kernels removed
  • 1 small onion, chopped
  • 1 tablespoon butter
  • Salt and pepper to taste

Instructions:

  1. Place bacon in a large skillet and cook over medium-high heat until brown. Reserve 1 tablespoon of drippings and chop the bacon.
  2. Heat the bacon drippings in the skillet over medium heat.
  3. Add the zucchini, corn, and onion. Sauté until tender but still crisp, about 10 minutes.
  4. Add the butter. Season with salt and pepper.
  5. Stir in the chopped bacon before serving.

Corn and Bell Pepper Stir-Fry

Ingredients:

  • 2 cups corn kernels (fresh or frozen, thawed)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 small onion, chopped
  • 1 jalapeño, finely chopped (optional)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh lime juice (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add chopped onion and jalapeño (if using). Cook for 3-4 minutes until the onion is translucent.
  3. Add the bell peppers. Sauté for another 3 minutes.
  4. Stir in the corn kernels. Cook for 5-7 minutes, stirring occasionally.
  5. Add chili powder, salt, and pepper. Mix well.
  6. If desired, squeeze fresh lime juice over the stir-fry before serving.

Cheesy Corn Casserole

Ingredients needed:

  • 1 cup milk
  • 8 ounces pepper jack cheese, shredded
  • 1 cup cooked bacon, crumbled or diced
  • 4 cups fresh corn kernels
  • 2 eggs, lightly beaten
  • 1 cup sour cream
  • 1 cup cornmeal
  • ½ cup melted butter
  • 1 can (14.75 ounces) creamed corn
  • 1 cup whole kernel corn, drained
  • 1 can green chiles, chopped
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce

Instructions:

  1. Preheat your oven to 350°F.
  2. In a large bowl, combine the eggs, sour cream, cornmeal, and melted butter.
  3. Add the creamed corn and whole kernel corn; mix well.
  4. Stir in the green chiles, Monterey Jack cheese, cheddar cheese, shredded pepper jack cheese, bacon, milk, and salt.
  5. Add the Worcestershire sauce, mix until fully incorporated.
  6. Pour the mixture into a greased casserole dish.
  7. Bake in the oven for 45-50 minutes, or until the top is golden brown.

Enjoy your delicious Cheesy Corn Casserole!

Corn and Onion Sauté

Ingredients

  • 2 cups fresh corn kernels (from about 4 ears of corn)
  • 1 medium onion, finely chopped
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh thyme or parsley, chopped (optional)

Instructions


  1. Heat Butter and Oil: In a large skillet, melt the butter and add the olive oil over medium heat.



  2. Add Onions: Add the chopped onions to the skillet. Sauté for 2-3 minutes until they become soft and translucent.



  3. Add Corn: Stir in the fresh corn kernels and continue to sauté for another 5-7 minutes, stirring occasionally.



  4. Season: Add salt and pepper to taste. If you like, sprinkle with fresh thyme or parsley.



  5. Serve: Remove from heat and serve hot. Enjoy your delicious corn and onion sauté!


Skillet Corn Chowder

Ingredients:

  • 2 tablespoons of butter or oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups corn kernels (fresh or frozen)
  • 2 cups diced potatoes
  • 1 teaspoon thyme
  • 1/2 teaspoon smoked paprika
  • 4 cups vegetable or chicken broth
  • 1 cup milk or heavy cream
  • Salt and pepper to taste

Instructions:


  1. Melt butter or heat oil in a large skillet over medium-high heat.



  2. Add diced onion and cook until soft, about 3-5 minutes. Add minced garlic and cook for another minute.



  3. Add the corn kernels, diced potatoes, thyme, and smoked paprika. Stir well.



  4. Pour in the broth and bring to a boil. Reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.



  5. Stir in the milk or heavy cream and cook for another 5 minutes. Add salt and pepper to taste.


This simple yet delicious Skillet Corn Chowder is perfect for a cozy meal.

Succotash

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 small yellow onion, diced
  • 1 poblano pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups corn kernels (fresh or frozen)
  • 1 cup lima beans (fresh or frozen)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, sliced

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the garlic, onion, poblano pepper, and red bell pepper. Sauté until the vegetables are translucent, about 5-7 minutes.
  3. Stir in the corn and lima beans. Cook until the corn turns vibrant yellow and the beans are tender, about 4-5 minutes.
  4. Add the butter, paprika, cumin, cayenne pepper, and season with salt and pepper. Stir until well combined and the butter is melted.
  5. Fold in the sliced cherry tomatoes and cook for an additional 1-2 minutes until everything is heated through.
  6. Remove from heat and serve warm. Enjoy your delicious succotash!

Corn and Jalapeño Skillet

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 4 cups sweet corn (fresh or frozen)
  • 1-2 jalapeño peppers, diced
  • 1 teaspoon sugar
  • Salt to taste

Instructions

  1. Melt the butter and vegetable oil in a 12-inch skillet over medium heat.
  2. Add the sweet corn and diced jalapeños to the skillet.
  3. Cook, stirring occasionally, until the corn starts to get tender, about 10 minutes.
  4. Sprinkle the sugar over the corn and jalapeños.
  5. Season with salt to taste.
  6. Continue cooking for another 2-3 minutes, stirring until everything is well combined.
  7. Serve warm and enjoy!

Garlic Parmesan Corn

Ingredients:

  • 2 tablespoons butter
  • 12 oz (340g) frozen or canned corn kernels
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Fresh parsley, chopped (optional)

Instructions:

  1. In a large skillet, melt the butter over medium heat.
  2. Add the corn kernels, garlic powder, salt, and pepper.
  3. Cook for 5-6 minutes, stirring occasionally, until heated through.
  4. Stir in the heavy cream and Parmesan cheese.
  5. Remove from heat and continue to stir until the cheese is melted.
  6. Garnish with fresh parsley if desired.